Monday, March 28, 2011

Vanilla Bean Angel Food Cupcakes with Chantilly Cream

My daughter had, yet another, birthday party this weekend.  This time, it was a joint party at a 'kid gym' for her and all her little friends that were born within the same month.  It was fun watching all the little ones play around on the mats and slides.  It's hard to believe I was a brand new mom this time last year.  I remembered sitting back at some point and on earth did I get here???  I vividly remember playing outside at recess myself, and now, I am someone's mother?  This is crazy.

Anyway, to keep things simple, and somewhat less messy, and less sugary, I decided to make the kids vanilla bean angel food cupcakes with Chantilly cream.  The original recipe contained a yummy raspberry filling but since we would be at a place without high chairs or anything to contain our 'on the go' little ones, I omitted that.  These were light, spongy little cakes with just the right amount of sweetness from the cream.  I know my little G loved them as did many of the parents.  

Now I just need to figure out what to do with the leftover 10 egg yolks!

Vanilla Bean Angel Food Cupcakes
Recipe derived from Food and Wine

Makes between 24-30 (depending on how you fill them)

1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar

Chantilly Cream Frosting

2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

  1. Preheat the oven to 325°. Fill cupcake pans with paper liners.  In a small bowl, sift the cake flour with the confectioners' sugar. In a large bowl attached to stand mixer, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Add Vanilla, beat again.  Gradually beat in the granulated sugar, until the whites are firm and glossy. Fold in the flour mixture in two parts with a large rubber spatula just until combined.  You don't want to over beat or mix this with the mixer because you will deflate the egg whites.
  2. Spoon the batter into the muffin cups all the way to the top. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
  3. In a stand mixer with the whisk attachment, beat cream on medium low until the cream starts to thicken.  Turn mixer up with high until soft peaks form.  Turn mixer down to stir and add powdered sugar and vanilla extract. Mix on high until you get between soft and firm peaks.  Put cream into a piping back with piping tip of your choice.  Pipe into cupcakes and top with a raspberry.

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