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Blueberry Filled Angel Food Cupcakes with Lemon Whipped Cream Recipe

5 stars - based on 1 reviews
| 1 Review

Emily of Visions of Sugar Plum offers up another fabulous recipe using Safest Choice™ Eggs. The airy angel food cake combined with the luscious blueberry filling and homemade lemon whipped cream is simply divine!

Servings: 12

Active time: 45 minutes

Total time:

Ingredients

  • 1/2 c cake flour
  • 3/4 c granulated sugar
  • 5 Davidson's Safest Choice® pasteurized egg white(s)
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract

Preparation

  1. Heat oven to 350°F. Line 12 muffin cups with paper liners.
  2. In a medium bowl, sift together cake flour and 1/4 cup sugar.
  3. In a large bowl, using a mixer on high speed, beat together egg whites until frothy. Beat in cream of tartar and salt. Continue to beat whites until stiff peaks form. Gradually beat in remaining 1/2 cup sugar until combined. Beat in vanilla and almond extract until combined.
  4. Gradually fold in flour mixture, using a rubber spatula, until just incorporated.
  5. Divide batter into muffin cups. Bake 16-18 minutes or until golden brown. Cool cupcakes on a wire rack.

Blueberry filling

  • 3 Tbsp granulated sugar
  • 1/2 tsp pectin
  • 1/2 pint of blueberries
  • 1 Tbsp lemon juice
  1. Stir together 3 tablespoons sugar and pectin until combined. Place sugar mixture, blueberries, and lemon juice in a small saucepan over medium heat. Bring mixture to a boil, stirring frequently. Continue to boil for 5 minutes, or until thickened. Cool filling completely.

Lemon whipped cream

  • 1 c cold heavy cream
  • 1/4 c confectioners' sugar
  • 1/2 tsp finely grated lemon zest
  1. Beat together cream, confectioners' sugar, and lemon zest in a large mixing bowl, using a mixer on high speed, until stiff peaks form.
  2. To assemble cupcakes, cut out a small portion of the centers of cupcakes.  Pipe or spoon blueberry filling into the centers.  Pipe or spread whipped cream on top of cupcakes.

Notes

In order to get the egg whites to whip more easily, temper the eggs while still in the shell to room temperature.

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by khart on 07/14/14

Nutrition Facts

Serving Size (1 cupcake)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 180
Calories from Fat 70
Total Fat 8g (12% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 25mg (8% DV)
Sodium 55mg (2% DV)
Total
Carbohydrate
25g (8% DV)
Dietary Fiber 0g (0% DV)
Sugars 20g
Protein 2g
Vitamin A 6%
Vitamin C 4%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.