These cupcakes are a lovely spring dessert that screams strawberry flavor. By macerating the berries with a little saba and sugar, the filling is a sweet-tart taste that balances perfectly with the angel food. Add a light topping of whipped cream and this dessert can’t be beat.WATCH THE VIDEO ON KUTV2
1 C cake flour
1 2/3 C granulated sugar (separated)
¼ t table salt
2 C egg whites (from about 15 large eggs)
1 T fresh lemon juice
1 T lemon zest
2 t vanilla extract
2 t cream of tartar
FILLING AND TOPPING INGREDIENTS:
2 T Granulated Sugar
3T Saba (balsamic grape juice) or substitute 1T sweet balsamic vinegar
1 ea basket strawberries, washed, stemmed and chopped fine
1 ½ C heavy cream, whipped with 2T sugar
PREPARE THE CUPCAKES: Preheat oven to 350 degrees. Sift together flour, 2/3 C sugar and salt. Set Aside. In a large bowl, beat egg whites, lemon juice, lemon zest and vanilla until frothy using an electric mixer on medium speed. Add the cream of tartar (it stabilizes the whites) and continue beating until whites are soft and fluffy. This should take about 3 minutes. Gradually add 1 C sugar. Beat 4-5 minutes until whites are shiny and hold a firm peak when whisk is lifted out. Sift ½ flour/sugar mixture over beaten whites to prevent clumping. Using a wire whisk, blend in flour mixture taking care not to deflate whites. Add remaining flour and blend. Spoon batter into a 24 cup cupcake pan lined with paper liners. Bake 15-20 minutes until a skewer comes out clean and top of cupcakes are golden brown.
PREPARE FILLING: In a small mixing bowl combine chopped strawberries, 3 T saba, 2 T sugar and macerate for 15-20 minutes. When cupcakes have cooled, cut a small x in the top of each cake. Do NOT remove cupcakes from baking tin during this process. The tin will help cupcakes keep their shape while filling. Fill each cupcake with strawberry filling using a pastry bag fitted with a large #6 tip. Alternately, you can use a ziplock bag fitted with the tip. Top each cupcake with whipped cream and serve.