Health knowledge made personal
Join this community!
› Share page:
Search posts:

Candy Cane Angel Food Cupcakes with Cream Cheese Frosting

Posted Dec 03 2010 8:09pm

A piece of good news on my side that I wanted to share with you.

So every December, the tennis association releases new ratings of its players. I found out a couple of days ago that I moved up from a 2.5 rating to a 3.0 rating! Woohoo! I’m very excited because even though I’m learning the sport kind of late, it’s better late than never, right? I really love it and I’m just so happy to have found tennis. If you want a little background on my tennis playing, feel free to read this post.

Alright you naughties, I have something special for you.

Well, it’s only semi-naughty because I put a few touches on the traditional cupcake. It’s made with angel food. And it’s yummy.

I knew I wanted to incorporate candy canes into a sweet treat. I love using mint flavors this time of year, even if they are artificial. It’s only once a year. And I already had my angel food cake recipe so I just adapted it to make cupcakes.

What’s lovely about these little guys is that the candy cane powder gives the cake a beautiful light pink color. To get the candy cane powder, all I did was grind up a few candy canes in my blender and I got this:

I hope you like them :-)

3/4 cup cake flour
1/3 cup confectioner’s sugar
2 Tbsp. candy cane powder*
1/2 tsp. cream of tartar
1/4 tsp. salt
4 egg whites (room temperature is best)
3/4 cup granulated sugar

Cream Cheese Frosting
8 oz. reduced-fat cream cheese or Neufchatel, softened
1/3 cup confectioner’s sugar
1 tsp. vanilla extract

*For candy cane powder, place about 3 ounces of candy cane in a food processor or blender and blend until fine. Use only 2 tablespoons in the flour mixture and reserve the remainder to use as a topping.

Preheat the oven to 350F. Place 12 muffin cups in a muffin baking sheet. In a small bowl, mix together flour, confectioner’s sugar, cane cane powder, cream of tartar, and salt. In a separate large bowl, beat 4 egg whites until foamy. Add granulated sugar and continue mixing until soft peaks form. Fold in the flour mixture and stir softly until well mixed. Divide batter into 12 muffin cups. Bake for 18-20 minutes or until lightly golden on top. Best if cooled upside-down on a cooling rack to reduce sinking.

In a medium bowl, combine cream cheese, sugar, and vanilla. Using a mixer, blend until smooth. Apply frosting to cupcakes once they have completely cooled. Sprinkle remaining candy cane pieces on top. Enjoy!

Makes 12 cupcakes.

Related Posts with Thumbnails
Post a comment
Write a comment:

Related Searches