Angel Food Cupcakes with Fresh Berry Compote
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Angel Food Cupcakes with Fresh Berry Compote are heavenly homemade angel food cupcakes topped with whipped cream frosting and fresh berry compote. They're the epitome of a summer dessert!
Serves: 16 cupcakes
For the blueberry compote:
  • 2 cups fresh blueberries
  • 1 tablespoon fresh lemon juice
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
For the strawberry compote:
  • 2 cups strawberries, stemmed and coarsely chopped
  • 1 tablespoon fresh lemon juice
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
For the cupcakes:
  • ¾ cup plus 2 tablespoons granulated sugar
  • ½ cup cake flour
  • ¼ teaspoon salt
  • 6 egg whites, room temperature*
  • 2½ tablespoons lukewarm water
  • ¾ teaspoon cream of tartar
  • ½ teaspoon vanilla extract, optional
For the stabilized whipped cream:
  • 1 cup heavy whipping cream
  • 1 teaspoon unflavored gelatin powder
  • 4 teaspoons water
  • 2-4 tablespoons granulated sugar*
Prepare the compotes:
  1. Place the blueberries and strawberries in separate small saucepans. Add the lemon juice, sugar, and cornstarch to each pot, and cook over medium low heat until the fruit has softened and the juices have thickened, about 5 minutes. Crush about half of the fruit with the back of a wooden spoon during the cooking process to release more of its juices. The strawberries contain more juices, so increase the heat if necessary and cook just until thickened. Place the compotes in separate bowls to cool. These can be made ahead of time and kept covered in an airtight container in the refrigerator until ready to use.
Prepare the cupcakes:
  1. Preheat the oven to 350 degrees. Line 16 muffin cups with paper liners and set aside.
  2. In a medium bowl, sift together half of the sugar with the cake flour and salt. Set aside.
  3. In the mixing bowl of stand mixer, whisk the egg whites with the water, cream of tartar, and vanilla extract, if using. Using the whisk attachment, whip the egg white mixture over medium speed until slightly thickened. With the mixer running, add the remaining half of the sugar in steady stream, and continue to whip until stiff peaks form, being careful not to over-whip. When you can remove the whisk attachment, dip it in the egg whites and turn it upside down with the egg whites standing straight up, they're ready. Sift in ⅓ of the flour mixture, folding gently after each addition just until the flour is no longer visible. Once the flour has been incorporated, fill the prepared muffin cups to the top with the batter and bake on the middle oven rack for 15-20 minutes, or until golden brown and the tops spring back when touched gently.
  4. Cool the cupcakes on a wire rack in the pan for 5 minutes, then remove from the pan and cool completely.
Prepare the stabilized whipped cream:
  1. Heat the gelatin with the water in a sauce pan over medium low heat until the gelatin has dissolved. Set aside to cool slightly, but do not allow to set.
  2. Once the gelatin is no longer hot, whip the cream and sugar at medium to medium high speed. With the mixer on, add the gelatin in a slow, steady stream to the cream. Continue to whip until medium peaks form. Continue whipping until peaks are almost stiff, either finishing it off by hand or with the mixer. Do not over-whip or the cream will turn to butter.
Assemble the cupcakes:
  1. Place the stabilized whipped cream in a pastry bag fitted with a star tip (I used #825). Pipe stars around the outer edges of the cupcakes. Fill the centers with the cooled compotes, serve, and enjoy!
*Eggs separate better when they're cold, so separate your eggs, then leave the whites out to come to room temperature. To warm them quicker, place them in a heat proof bowl over a bain marie of simmering water until they're just warm to the touch. Lukewarm egg whites beat much more quickly and beautifully!

*If you like your whipped cream lightly sweetened, use only 2 tablespoons of the sugar. If you like it sweeter, use 3-4 tablespoons.

The compote recipes make more than you need here, so you can either halve the recipe, or you'll have compote left for hand pies, oatmeal, or yogurt!

Angel food cupcake recipe adapted from The Comfort of Cooking via Cooking Classy.

Berry compotes by Flavor the Moments.

Stabilized whipped cream adapted from Wilton.
Recipe by Flavor the Moments at