Happy Belated Angel Food {Cup}Cake Day!

October 11, 2009 at 9:46 PM | Posted in blog event, cupcakes | 27 Comments
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Yesterday was National Angel Food Cake Day so I baked up some angel food “cup”cakes to celebrate! Don’t you love holidays dedicated to random foods? I do! But of course I’m a self-proclaimed Miss Procrastinator and posted a day late. Oops. My bad. But I couldn’t help it! The cupcakes were calling me and my tummy wasn’t willing to wait an hour+ for me to wash the dishes, take the pictures, upload the pictures, write the blog post before I can eat the dang cupcake ya know?

That’s the thing about blogging. I don’t have a crew of 20 people behind the scenes helping me. All the components of my blog come from me, myself and I. Don’t get me wrong. I’m not complaining but procrastination is bound to happen. C’est la vie.

But better late than never right?

So let me tell you about the cupcake that made me procrastinate.

I’ve never made angel food cake from scratch. I usually buy those cute little pre-made shortcakes in the 3-pack at the grocery store whenever I want a strawberry shortcake. But I got it into my head to bake an angel food cake from scratch and went off searching the googleverse for a tried and true recipe. When I found a recipe for Lemon Angel Food Cake from Maria of Two Peas and a Pod, I knew I’d have to try it. Even though my fellow blogger and friend, Maria didn’t make her angel food cupcakes with any frosting, my personal opinion is that it’s not a cupcake without frosting. That’s my story and I’m sticking to it! (No disrespect, Maria!) So obviously the next step was figuring out frosting options.

I don’t know about you but when I think of lemon, I automatically think strawberry. Lemon and strawberry are like Batman and Robin, Bonnie and Clyde, Abbott and Costello… they just go together. Then all the sudden it hit me! Strawberry = pink. Pink = breast cancer awareness. Bada bing! 2for! I’d dedicate this cupcake to my friend Jen of Beantown Baker‘s Power of Pink Challenge! You can read more information about it >> here. Support breast cancer awareness. Join the pink challenge fun today!

So there you have it. Cupcakes. It’s what’s for dinner (and breakfast and lunch)…

Lemon Angel Food Cupcakes with Strawberry Swiss Meringue Buttercream
Recipe adapted from Cupcakes by Martha Stewart and Two Peas and a Pod

Print this recipe

Makes 12 cupcakes (I got 14 cupcakes)


For lemon angel food cupcakes
3/4 cup superfine sugar, divided*
1/2 cup sifted cake flour
5 large egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract (I used lemon emulsion instead)
zest of one lemon (I used about 1 tbsp)

For strawberry swiss meringue buttercream (SMBC)
1-1/2 cups (8 ounces) fresh strawberries, rinsed and hulled (I used 8 big strawberries)
4 large egg whites
1-1/4 cups sugar
1-1/2 cups (3 sticks) unsalted butter, room temperature

* I used my coffee bean grinder and pulsed granulated sugar for about 10-15 seconds.


To make cupcakes—
Preheat oven to 350F. Line a 12-cup cupcake pan with paper liners.

In a small bowl, sift together cake flour and 1/4 cup superfine sugar. Set aside.

In a stand mixer fitted with a whisk, beat egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Add in the vanilla and lemon zest. Fold in flour mixture in 2-3 additions. Fill cupcake liners about 3/4 full (almost to the top).

Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched. Let cool completely before frosting.

To make strawberry SMBC—
Puree strawberries in a food processor and set aside.

Combine egg whites and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and sugar is dissolved (the mixture should feel smooth when rubbed between your fingers.) In a stand mixer fitted with whisk, mix on medium-high speed until stiff peaks form about 10 minutes.

Switch to medium-low speed and add butter a few tablespoons at a time. Mix well after each addition. After all the butter has been added scrape down the bowl and switch to paddle attachment. (I’m a lazy baker and just continued with my whisk attachment instead of switching to paddle.)

Continue beating on low speed until buttercream becomes smooth. Don’t worry if the buttercream starts to look curdled. Just keep beating until it comes together. (It’s like magic!) Add strawberry puree and beat until combined.

To assemble cupcakes—
Using a Magic Tip 7ST (or favorite big star tip) pipe the buttercream in a rosette on each cupcake.


Husband rating: A+
He raved about how light and fluffy the angel food cake was and really thought the creamy (not heavy) SMBC went well with the “cake”.

Wifey rating: A+
Ditto hubs. I love that there was a good strong lemon flavor from using the lemon emulsion (you could use a lemon extract too) and lemon zest that complimented the strawberry SMBC so well. I heart swiss meringue buttercream. Yum!

Other rating: A+
My little brother couldn’t get enough of this cupcake and asked if he could take 4 more back to his dorm to share. I wonder if he actually did “share” them though. HA!



  1. That strawberry swiss meringue butter cream sounds delish! A great combination of flavours.

    And I agree a cupcake is not a cupcake without frosting :)

  2. I love the way you rate your recipes, especially those A+ grades! The ones that receive that rating from you and your husband go on my “Have to Try” list. I’m going to make these as soon as I get the lemon emulsion. One quick question: You say to switch to the paddle after all the butter is in and to incorporate the strawberries, but from the picture it looks like you’re still with the whisk. Since I’ve never made SMBC before, I need all the help I can get and don’t want to mess it up by over- or underbeating.

    Thanks again for your sweet and beautiful blog!

  3. Thanks for entering! These look really tasty.

  4. Those look soo good!!! I love that strawberry smbc, it’s delicious, but had never thought to put it on a lemon cupcake…double yum!!

  5. I love your cupcakes! Super cute. The frosting is a very nice touch. Glad you enjoyed them.

  6. re: frosting. GMTA! (Great minds think alike)

  7. Thank you! That’s how I approach reading other foodie blogs. If I see a rating I’m more willing to spend the time to make/bake it. Regarding your question. You are very observant! I went back and put in a little note in my blog post. I am a lazy baker so I didn’t switch to the paddle attachment and it turns out fine but if it’s your first time making SMBC, go ahead and switch to the paddle and get a feel for it. Definitely let me know what you think of this one if you bake it, k?

  8. Thanks for hosting! Your commitment to breast cancer awareness is inspiring.

  9. Trust me. It’s DOUBLE TRIPLE yum. :)

  10. Thanks for the recipe for the lemon angel food cake. It was honestly the best angel food I’ve ever had. Then again my usual is store bought so… HA! I totally agree that you can eat them by itself but the cupcake girl in me needed to add frosting ;)

  11. These look amazing! I loved the cupcakes when I made them plain. I can’t imagine how great they tasted with that frosting. yum. beautiful piping job. You’ve got me wanting that tip even more……

  12. I won’t lie. The 7ST is pretty freaking awesome *wink*

  13. Thank you so much for explaining that to me! Of course, after seeing all the work you put into your creations, I don’t see how anyone could think you’re a lazy baker :) Gifted and experienced, yes. Lazy, no!

    Thanks again, and I’ll let you know how they turn out. (It might take me a little while because I’ve got some traveling coming up, but I’m definitely going to make them. You’ve inspired me!)

  14. Thanks for the new recipe. I can’t wait to try it. I may just have to make a batch for Halloween. Thanks again.

  15. Hey Clara! I made these cupcakes and the frosting ended up all runny so I couldn’t pipe it! Am I doing something wrong like not beating it long enough or something? The cakes turned out wonderful though :) Thanks for your awesome recipes!

  16. when i make strawberry SMBC,
    i puree my strawberries, then put them in a bowl in the microwave to warm them, and add a packet of strawberry jello and let it desolve.

    im told it tastes like icecream.
    it adds a more pink color too.

  17. great entry for the pink challenge! Jen and Maria both rock! (as do you of course :) )

  18. Oh no! Runny frosting = no bueno! A couple things come to mind when you mention runny. How is the climate where you live? Warm, humid doesn’t help frosting set up. Did you whip the egg whites+sugar long enough? Before you add the butter, the egg white+sugar mixture needs to be stiff peaks. Does it come out piping bag runny? Maybe you have “warm” hands like me. Sometimes I have to chill my buttercream in the frig for a little while to let it set before I can pipe b/c my hands are so warm. Hope that helps!

  19. Let me know what you think if you bake it!

  20. OoOooh that sounds yum! Might have to try that next time. Thanks for the tip!

  21. Honestly they do rock more than me. tehee.

  22. Yes, there are probably a couple of factors that probably caused it now that you mention!! It is pretty warm and humid right now and and I probably didn’t whip the egg whites and sugar long enough either, I need a standing mixer!! Haha.. I didn’t even bother putting it in a piping bag because I knew it wouldn’t work. Anyway, I’ve got heaps of SMBC left over and it’s hardened up in the fridge, woohoo! Will make another batch of those yummy cupcakes and they will be extra beautiful this time, thanks so much Clara :)

  23. OOOH! I love angel food but making them into a cupcake is a GREAT alternative! Much easier to share! Im definitely tagging this one ;)

  24. Gorgeous cupcakes!
    I had no idea you could make angel food cupcakes – I just never thought about it I guess. Great idea!

  25. these look so yummy. that frosting looks divine. i can’t wait to try out this recipe just so i can eat the strawberry buttercream. =)

  26. These look awesome and I can’t wait to try them. Does the frosting need to be used immediately or can it be refrigerated over-night???

  27. You can make the frosting the day before and keep chilled in the frig. You may need to leave it out at room temperature to be soft enough to pipe though. Also a quick whip would probably help the consistency too. Hope that helps!

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