Angel Food Muffins With Variations Recipes

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
• Prepare batter as directed on the box. Fill muffin cups 2/3 full.
• Bake for 15 to 20 minutes, or until done.

ANGEL FOOD PINEAPPLE MUFFINS

Steps:

• Mix angel food cake mix with crushed pineapple. Stir until well blended. Add coconut and/or pecans if desired.
• Place mixture in lined muffin cups.
• Bake at 350 degrees F for 10 - 15 minutes or until light golden brown on top (color of toasted marshmallows).

ANGEL FOOD MUFFINS WITH VARIATIONS

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Prepare the muffin tins by spraying the cups and the rims around them with nonstick spray.
• Sprinkle a pinch of flour into each of the cups and shake the tin around, coating the interior surface of the muffin cups with flour.
• Shake out excess flour by rapping the tin against the side of the sink.
• Whisk 1 cup flour with 1/2 cup sugar in a medium bowl until blended and set aside.
• In a large bowl, beat the egg whites and salt with an electric mixer at medium speed until foamy, about 1 minute.
• Raise the speed to high, beat in the cream of tartar, and continue beating until soft peaks form.
• With the mixer running, add the remaining 1/2 cup sugar in a slow stream, then beat in the vanilla.
• Continue beating for about 3 minutes, or until the mixture is stiff and shiny and until no sugar granules can be felt when a bit of beaten egg white is rubbed between your fingertips.
• Use a rubber spatula to fold in a third of the flour mixture. Do not beat; fold in long, even arcs, so that the whites stay fluffy but the flour is evenly distributed.
• Fold in half of the remaining flour mixture using the same technique.
• Then very gently fold in the remaining flour mixture, just so that the flour is mixed in, but not so that it dissolves.
• Fill the prepared tins to the top; divide any remaining batter equally among the tins, piling it as high above the rims as necessary.
• Bake for 28 minutes, or until well browned.
• Place the tins on a wire rack to cool for 45 minutes.
• Gently rock the muffins back and forth to release them from the tins.
• Store the muffins in an airtight container at room temperature for 24 hours or freeze them in freezer-safe bags for up to 2 months.
• CINNAMON ANGEL FOOD MUFFINS ~ Add 1 1/2 teaspoons ground cinnamon with the flour.
• LEMON ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated lemon zest and 1 teaspoon lemon extract with the vanilla. If desired, drizzle the cooled muffins with a lemon icing.
• ORANGE ANGEL FOOD MUFFINS ~ Add 2 teaspoons grated orange zest and 1 teaspoon orange extract with the vanilla.
• VANILLA GLAZED ANGEL FOOD MUFFINS ~ Coat the cooled muffins with a vanilla glaze or icing.

BLUEBERRY ANGEL FOOD MUFFINS

Steps:

• Cake: Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
• Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.

BLUEBERRY ANGELFOOD MUFFINS

Steps:

• Cake: Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
• Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.