Strawberry Stuffed Angel Food Cupcakes

Am I too late for the red white and blue posts?

Doesn’t matter, because these perfect little cupcakes are not Fourth of July specific.  Heck, they are not even summer specific because that strawberry filling… yeah, that’s made with frozen strawberries.

That being said, you need these desserts for your next summertime cookout.  They are the perfect warm-weather dessert: light, airy angel food cake filled with a refreshing shock of strawberry filling and topped off with homemade whipped cream.

These cupcakes are a twist on a recipe that my grandmother makes… instead of cupcakes she makes an amazingly delicious angel food cake that is stuffed with this same strawberry filling.  I put a little twist on the recipe by miniaturizing the resulting cakes.  She also keeps things a little less complicated, and if you are running short on time and find yourself up to your ears making potato salads and pasta salads and jerk chicken, then give yourself a break and feel free to use boxed angel food cake and cool whip icing.

This is not a license I give freely, but since that’s how my grandmother does it (with delicious results), you get a pass for this recipe.  Just this once.

However, if you do not have a potato salad alibi, then you need to make this from scratch.  I (only very slightly) altered my favorite Good Housekeeping Angel Food Cake recipe, which is my mom’s constant go-to recipe for Angel Food Cake (if she fails to bring it to a family get together, riots ensue).  You also need to try making your own whipped cream, if you haven’t done so before.  It’s SO easy, and the results are so much more flavorful than what you’ll find in a Cool Whip container.

Happy belated 4th!

5 from 2 votes

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Strawberry Stuffed Angel Food Cupcakes

Servings 24 cupcakes

Ingredients

Angel Food Cupcakes

• 1 1/4 cup powdered sugar
• 1 cup all-purpose flour
• 1 1/2 cups egg whites about 11-12 egg whites
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1 cup granulated sugar

Filling

• 2 Angel Food Cupcakes
• 2- inch squared centers removed from remaining angel food cupcakes
• 1 3- oz packet strawberry Jello mix
• 16 oz frozen strawberries

Whipped Cream Topping

• 1 pint heavy whipping cream
• 1 1/2 tsp pure vanilla extract
• 2 Tbsp powdered sugar
• Blueberries or other fruit for garnish if desired

Instructions

Angel Food Cupcakes

1. Preheat oven to 375 degrees and line cupcake pan with cupcake liners
2. In a medium sized bowl, combine powdered sugar and flour and set aside.
3. In stand-mixer, combine egg whites, cream of tartar, vanilla and salt. Mix well.
4. With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (As you add the sugar, you should be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
5. Beat until stiff peaks form*
6. Using a rubber spatula, gently fold in your sugar/flour mix, about 1/2 cup at a time. Do not overdo this step, fold only until the flour mixture is combined with the egg whites mixture.
7. Fill cupcake liners to the top and bake on 375 for 12 minutes.
8. Allow them to cool in the pan for about 5 minutes and remove from cupcake pan. Before cupcakes have cooled completely, cut about a 2 inch square hole in the center of the cupcake. Set the removed centers in a medium bowl, which you will use for the filling in the next step. Likewise, tear two cupcakes into small pieces and place them in the bowl as well.

Filling

1. Bring 1 cup water to a boil.
2. In the bowl with the cupcakes pieces, combine hot water, strawberry Jello mix, and frozen strawberries.
3. Combine all ingredients, chopping the strawberries into small pieces as they soften. Mix well.
4. Using a spoon, pour the filling into the hollowed out cupcakes, filling them to the top of the cups (It is very unlikely that you will use all of the filling mix).
5. Place cupcakes in the freezer for 15-30 minutes to chill before topping with whipped cream.

Whipped Cream Topping

1. In your stand mixer, combine heavy whipping cream, vanilla, and powdered sugar.
2. Starting on medium speed, gradually increase mixer speed to high and stir until desired consistency is reached (stiff peaks).
3. Remove cupcakes from freezer and pipe whipped cream on top. Top with blueberries or other fruit if desired.

Recipe Notes

*Stiff peaks are formed when you can dip a rubber spatula in to the mix and pull it straight back out and the peak/tip that is formed doesn't fold over at all.

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