Angel Food Cupcakes With Raspberry Swirl

Ingredients

  • FILLING
  • 3 cups raspberries (3/4 pound)
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch dissolved in 4 teaspoons of water
  • CUPCAKES
  • 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
  • GLAZE
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons water
  • Pinch of salt

Description

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