These light and fluffy Angel Food Strawberry Shortcake Cupcakes are topped with creamy frosting and a sweet strawberry glaze. The perfect summer dessert with a vegan twist!
Angel Food Strawberry Shortcake Cupcakes
These light and fluffy Angel Food Strawberry Shortcake Cupcakes are topped with creamy frosting and a sweet strawberry glaze. The perfect summer dessert with a vegan twist!
Equipment
- Muffin tin, Cupcake liners, Mixing bowls, Whisk, Toothpick, Wire rack
Ingredients
- 1 cup 125 g all-purpose flour, sifted twice
- 1½ cups 180 g powdered sugar, sifted, divided
- ¼ cup plus 2 tablespoons 48 g Ener-G egg replacer
- 1½ cups 355 ml water
- 1 tablespoon 15 ml pure vanilla extract
- 1½ teaspoons cream of tartar
- ½ teaspoon salt
- 1 recipe Strawberry Glaze page 400, divided
- 1 pound 455 g fresh strawberries, hulled and quartered
- 1 recipe Sour Cream Frosting page 446
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Line a standard muffin tin with cupcake liners.
- In a medium mixing bowl, sift together the flour and ¾ cup (90 g) of powdered sugar.
- In a large bowl, whisk together the Ener-G egg replacer, water, vanilla, cream of tartar, and salt.
- Sift in the remaining ¾ cup (90 g) powdered sugar and whisk to combine.
- Carefully fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Divide the batter equally among the prepared cupcake liners.
- Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
- The cupcakes should not brown—if they do, they’re overdone.
- Let cool for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, poke a hole in the center of each cupcake and fill with about 1 tablespoon (15 ml) of the strawberry glaze.
- Combine the remaining glaze with the quartered strawberries.
- Frost the cupcakes with a thick layer of Sour Cream Frosting.
- Top each cupcake generously with the glazed strawberries just before serving.
Notes & Wine Advice
Serving Tip:
Serve with a mint leaf or drizzle a little extra glaze over the top for a fresh, vibrant touch.
Wine Advice:
Pair these cupcakes with a light and refreshing dessert wine like a Moscato or a sparkling rosé for the perfect combination of sweet and fruity.
Nutrition values
Calories: 200 kcal | Carbohydrates: 50 g | Protein: 2 g | Fat: 5 g | Sugar: 25 g