Pineapple Angel Food Cupcakes
There was a lightly longer delay in sharing this recipe than I originally planned, but here it is now!
So you’ve made your pineapple curd and there’s a little bit left that you haven’t eaten straight out of the container. And then there’s those leftover egg whites. What are you going to do?
You’re going to make Pineapple Angel Food Cupcakes, that’s what.
Beautifully light, fluffy, fat-free angel food cupcakes, filled with pineapple curd and topped with a dollop of whipped cream. These are about as healthy as cupcakes get! They’re best assembled and shared the same day (though leftovers will store in the fridge for a few days), making them a perfect treat to end the first cookout of the year.
Pineapple Angel Food Cupcakes
Adapted from Gastronomy Blog
Makes 12 cupcakes
It’s very important that your egg whites are at room temperature and that there is absolutely no egg yolk in them, or they won’t beat up nicely. If you’re not sure how to beat egg whites to soft / stiff peaks, Baking Bites has a nice guide with pictures. Note: These cupcakes are best frosted just before serving, and once filled should be stored in the refrigerator.
3/4 cup granulated sugar, divided
1/2 cup sifted cake flour
1/8 teaspoon salt
6 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Pineapple Curd (for filling, optional)
Whipped Cream Frosting (below)
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
Whisk together 1/4 cup sugar, flour and salt in a small bowl.
Beat egg whites in the large bowl of a stand mixer mixer (or with a hand mixer) until foamy, about 1 minute. Add cream of tartar and vanilla. Beat until soft peaks form. Add remaining 1/2 cup sugar slowly, while beating, and continue beating until stiff peaks form. Remove bowl from mixer and gently fold in dry ingredients by hand in 2-3 small increments, being careful not to deflate the egg whites.
Divide batter evenly among prepared liners, filling almost to the top, and bake at 375°F for 12-15 minutes or until the tops are light golden brown. Cool in pan for 5 minutes, then transfer to a rack to cool completely.
To fill cupcakes with prepared pineapple curd, cut a cone shaped hole in the top using a small, sharp knife and reserve the removed “cake cone”. Using a pastry bag or ziploc bag with the corner snipped off, fill the resulting hole with pineapple curd. Cut the pointy end of the “cake cone” off and replace the “lid”, sealing the hole.
Frost cupcakes with a dollop of whipped cream frosting (below) and top with additional pineapple chunks. Store in the refrigerator.
Whipped Cream Frosting
2 ounces (8-10 chunks) of pineapple chunks
1/2 cup whipping cream
2 Tbs sugar
1/4 teaspoon vanilla extract
Chop pineapple chunks in a food processor, pulsing until pineapple is in small bits but stopping before it becomes puree. Drain pineapple bits and set aside.
In a medium bowl, beat whipping cream with a mixer until soft peaks form. Add sugar and vanilla, and beat to stiff peaks. Fold in pineapple.