Fluff Angel Food Cupcakes
3 oz cake flour
1 oz sweet rice flour
6 oz sugar
4.5 oz fluff
14.4 oz egg whites
1.5 t lemon juice
0.25 t salt
1.5 t vanilla
0.5 t almond extract
Method: Sift half sugar with flours. Beat egg whites until foamy. Add lemon and salt; beat until almost soft peaks. Add remaining sugar until soft peaks. Mix quarter of egg foam with fluff. Stir in flavors. Fold in flour mixture. Fill free standing cupcake liners almost to top. Bake at 350 for 15-20 mins. Tops should be medium golden.
(Can also try in a muffin pan.)
These came out fabulously. They taste great and have excellent texture. The sorghum flour was a bit too coarse for this delicate cake, but the sweet rice flour was perfect. The cakes did not shrink too much after they were cooled. Here's the cupcakes right out of the oven.
Here are the cupcakes after they are cooled.
I may try them in a muffin pan next time. I tried to fill them as well. They cored easily enough, but the filling is heavy and handling the cupcake (even taking it out of the wrapper) causes the cake to lose some of it's fluff. The sides become compacted and the airy soft interior is lost. So I think these just need a dollop of strawberry fluff frosting, and they are ready to go.
3 oz cake flour
1 oz sweet rice flour
6 oz sugar
4.5 oz fluff
14.4 oz egg whites
1.5 t lemon juice
0.25 t salt
1.5 t vanilla
0.5 t almond extract
Method: Sift half sugar with flours. Beat egg whites until foamy. Add lemon and salt; beat until almost soft peaks. Add remaining sugar until soft peaks. Mix quarter of egg foam with fluff. Stir in flavors. Fold in flour mixture. Fill free standing cupcake liners almost to top. Bake at 350 for 15-20 mins. Tops should be medium golden.
(Can also try in a muffin pan.)
These came out fabulously. They taste great and have excellent texture. The sorghum flour was a bit too coarse for this delicate cake, but the sweet rice flour was perfect. The cakes did not shrink too much after they were cooled. Here's the cupcakes right out of the oven.
Here are the cupcakes after they are cooled.
I may try them in a muffin pan next time. I tried to fill them as well. They cored easily enough, but the filling is heavy and handling the cupcake (even taking it out of the wrapper) causes the cake to lose some of it's fluff. The sides become compacted and the airy soft interior is lost. So I think these just need a dollop of strawberry fluff frosting, and they are ready to go.
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