Bourbon Strawberry Angel Food Cupcakes Recipe
Light and airy Bourbon Strawberry Angel Food Cupcakes combine the delicate texture of classic angel food cake with the rich flavors of real bourbon-spiked strawberry sauce. These elegant cupcakes feature whipped egg whites folded with sifted cake flour and sugar, baked to golden perfection, and topped with a warm, lightly thickened bourbon strawberry compote. Perfect for a sophisticated dessert with a fresh fruity kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes (standard size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 cup cake flour, sifted (rice flour can be substituted)
- 1 1/2 cups sugar, separated
- 9 egg whites
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 vanilla bean, seeds scraped
- 1 tsp almond extract
Bourbon Strawberry Sauce
- 3 cups fresh strawberries, sliced
- 4 to 6 tbsp bourbon
- 1/4 cup turbinado sugar
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F. Lightly coat your baking pans—cupcake tins, popover pans, or mini-cupcake pans—with oil, butter, or cooking spray to prevent sticking.
- Sift Dry Ingredients: Sift the cake flour with 1/2 cup of sugar together twice to aerate and ensure a light texture for the cupcakes.
- Whip Egg Whites: Using a hand mixer, beat the egg whites until foamy. Add salt and cream of tartar, then beat until soft peaks form for structure and volume.
- Add Remaining Sugar and Flavorings: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the whipped egg whites, beating until stiff peaks form.
- Fold in Dry Ingredients: Gently fold in the sifted flour and sugar mixture using a rubber spatula with a figure-eight motion to retain airiness in the batter.
- Fill and Bake: Fill prepared pans about three-quarters full with batter. Bake at 350°F: popovers for 25-30 minutes, small bundt cupcakes for 20-25 minutes, or mini-cupcakes for 15-18 minutes. The cupcakes should be lightly browned with some cracking on top and springy to the touch.
- Cool Cupcakes: Let cupcakes cool slightly, run a butter knife around edges, remove from pans, and cool completely on a wire rack.
- Make Bourbon Strawberry Sauce: In a saucepan over medium heat, combine sliced strawberries and bourbon. Lightly mash berries, add turbinado sugar, and bring to a simmering boil. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Serve: Drizzle the cooled cupcakes with warm bourbon strawberry sauce and optionally top with extra fresh berries. Serve immediately for the best flavor and texture.
Notes
- Ensure egg whites are beaten to stiff peaks for a light, airy cupcake texture.
- Folding the flour mixture gently is crucial to keep the batter airy and prevent deflation.
- Adjust baking times depending on your pan size and type for perfect doneness.
- The bourbon strawberry sauce is best fresh but can be stored in the refrigerator for up to 2 days.
- For a non-alcoholic version, substitute bourbon with additional fruit juice or water.
- Using turbinado sugar in the sauce adds depth but regular granulated sugar works well too.
Keywords: angel food, bourbon strawberry sauce, light cupcakes, airy cake, bourbon dessert, strawberry compote, springy cupcakes
