In order to save heat in the kitchen I'm going to cut loaf angel food cake into squares, put into pretty wine glasses and top with the wonderful frosting. Serving at my Dominos party. JRP in AZ
Angel Food Cupcakes with Lemon Mascarpone Frosting
These cupcakes are the perfect spring or summer treat—light and airy angel food cake is topped with a tangy lemon-mascarpone frosting and garnished with fresh berries.
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Credit: Todd Coleman
Ingredients
FOR THE CUPCAKES:¾ cup cake flour
¾ cup confectioners' sugar
6 egg whites
¾ tsp. cream of tartar
½ tsp. kosher salt
½ cup sugar
1 tsp. vanilla extract
FOR THE FROSTING:
2 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
½ tsp. vanilla extract
¼ tsp. kosher salt
Zest of 1 lemon
1 cup confectioners' sugar
2 tbsp. fresh lemon juice
½ cup mascarpone cheese, softened
1 cup blackberries, raspberries, or quartered strawberries
1 tbsp. sugar
1 tbsp. orange liqueur, such as Grand Marnier
Instructions
1. Make the cupcakes: Heat oven to 325°. In a bowl, sift together flour and confectioners' sugar; set aside. In the bowl of a stand mixer fitted with a whisk, beat egg whites, cream of tartar, and salt on medium-high speed until soft peaks form. Slowly add sugar and vanilla, and continue beating until stiff peaks form. Add sifted flour mixture and gently fold until smooth; fill 12 muffin tin cups lined with cupcake liners to the top with batter. Bake until lightly browned, about 25 minutes; let cool completely.2. Make the frosting: In a bowl, beat cream cheese, butter, vanilla, salt, and zest on medium-high speed of a hand mixer until smooth. Add confectioners's sugar and juice, and beat until smooth and fluffy, about 2 minutes. Gently stir in mascarpone, and then transfer frosting to a small piping bag or plastic bag fitted with a ⅜" plain tip; pipe a thick ring of frosting around the top each cupcake.
3. To serve, toss together berries, sugar, and liqueur in a small bowl and let sit to meld flavors, about 10 minutes; top cupcakes with berries just before serving.
