maarte_stewart (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} maarte_stewart) wrote,@ 2009-01-23 22:17:00 |
|
Cupcakes: Angel Food Cupcake with Kalamansi Glaze
For Joel and Glenda's baby shower, I wanted to create a cupcake that best fits their personalities and preferences. Joel is seriously lactose intolerant and their shower menu is Filipino vegetarian. So, with a bag of fresh kalamasi from my parents' garden and this foodie challenge, my sister and I came up with Angel Food Cupcake with Kalamansi Glaze. It's light. It has a subtle zing to it. It's off the beaten path of overindulgent chocolate cupcakes that I'm used to. It's a recipe that lactose intolerant folks can enjoy. We'll see if it is well-recieved tomorrow at the baby shower.
Angel Food Cupcake
1 cup cake flour
1 1/2 cups sugar
13 or 14 egg whites (2 cups)
1 1/2 tsp. cream of tartar
1 tsp. pure vanilla extract
1/4 tsp. salt
1. Preheat the oven to 375° degrees. Line cupcake pan with papers and set aside.
2. In a medium bowl, combine the flour with one cup of the sugar. Sift these together three separate times. Set this aside and place remaining sugar in a separate cup for later use.
3. Place the egg whites in a standing mixer bowl and, using the whisk attachment, turn the mixer at the lowest speed.
4. After 1 minute, add the cream of tartar, vanilla, and salt.
5. After another minute of beating, turn the mixer to medium speed and gradually add the 1/2 cup of remaining sugar. Stop and scrape the sides of the bowl with a rubber spatula when all the sugar is added. Resume beating until the whites are stiff but moist. (This should take about 3 to 5 minutes.)
6. Transfer the egg whites to a large bowl. Sift the flour-sugar mixture over the whites and gently fold until all the dry ingredients are mixed in.
7. I used a small ice cream scooper (2 scoops) to fill the cupcake liners and it was the perfect amount. The cupcakes baked for 9 minutes but each oven varies, so watch your baking times. I would say no longer than 10 minutes as the bottoms may burn.
8. Cupcakes will be done when a toothpick comes out of the center clean. Remove cupcakes from the pan and place on a wire rack.
Kalamansi Glaze
2/3 cup sifted confectioners' sugar
2 tablespoons kalamansi juice, fresh
1 teaspoon grated kalamansi rind
For Joel and Glenda's baby shower, I wanted to create a cupcake that best fits their personalities and preferences. Joel is seriously lactose intolerant and their shower menu is Filipino vegetarian. So, with a bag of fresh kalamasi from my parents' garden and this foodie challenge, my sister and I came up with Angel Food Cupcake with Kalamansi Glaze. It's light. It has a subtle zing to it. It's off the beaten path of overindulgent chocolate cupcakes that I'm used to. It's a recipe that lactose intolerant folks can enjoy. We'll see if it is well-recieved tomorrow at the baby shower.
Angel Food Cupcake
1 cup cake flour
1 1/2 cups sugar
13 or 14 egg whites (2 cups)
1 1/2 tsp. cream of tartar
1 tsp. pure vanilla extract
1/4 tsp. salt
1. Preheat the oven to 375° degrees. Line cupcake pan with papers and set aside.
2. In a medium bowl, combine the flour with one cup of the sugar. Sift these together three separate times. Set this aside and place remaining sugar in a separate cup for later use.
3. Place the egg whites in a standing mixer bowl and, using the whisk attachment, turn the mixer at the lowest speed.
4. After 1 minute, add the cream of tartar, vanilla, and salt.
5. After another minute of beating, turn the mixer to medium speed and gradually add the 1/2 cup of remaining sugar. Stop and scrape the sides of the bowl with a rubber spatula when all the sugar is added. Resume beating until the whites are stiff but moist. (This should take about 3 to 5 minutes.)
6. Transfer the egg whites to a large bowl. Sift the flour-sugar mixture over the whites and gently fold until all the dry ingredients are mixed in.
7. I used a small ice cream scooper (2 scoops) to fill the cupcake liners and it was the perfect amount. The cupcakes baked for 9 minutes but each oven varies, so watch your baking times. I would say no longer than 10 minutes as the bottoms may burn.
8. Cupcakes will be done when a toothpick comes out of the center clean. Remove cupcakes from the pan and place on a wire rack.
Kalamansi Glaze
2/3 cup sifted confectioners' sugar
2 tablespoons kalamansi juice, fresh
1 teaspoon grated kalamansi rind
