Angel Food Cupcakes with Raspberry Swirl

Ingredients

FILLING

  1. 3 cups raspberries (3/4 pound)
  2. 1/4 cup plus 2 tablespoons granulated sugar
  3. 4 teaspoons cornstarch dissolved in 4 teaspoons of water

CUPCAKES

  1. 1 cup cake flour
  2. 1/2 cup confectioners' sugar
  3. 10 large egg whites (1 1/4 cups), at room temperature
  4. 1/2 teaspoon salt
  5. 1 plump vanilla bean, split, seeds scraped
  6. 1 teaspoon cream of tartar
  7. 3/4 cup granulated sugar

GLAZE

  1. 1 1/2 cups confectioners' sugar
  2. 1 1/2 tablespoons butter, melted
  3. 1 1/2 tablespoons water
  4. Pinch of salt

Description

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