Angel Food Cupcakes with Lemon Mascarpone Frosting

Name: Angel Food Cupcakes with Lemon Mascarpone Frosting
Total time: PT0D0H0M
Yield: makes 12
Ingredients: 3 ⁄ 4 cup cake flour; 3 ⁄ 4 cup confectioners' sugar; 6 egg whites; 3 ⁄ 4 tsp. cream of tartar; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 2 cup sugar; 1 tsp. vanilla extract; 2 oz. cream cheese, softened; 8 tbsp. unsalted butter, softened; 1 ⁄ 2 tsp. vanilla extract; 1 ⁄ 4 tsp. kosher salt; Zest of 1 lemon; 1 cup confectioners' sugar; 2 tbsp. fresh lemon juice; 1 ⁄ 2 cup mascarpone cheese, softened; 1 cup blackberries, raspberries, or quartered strawberries; 1 tbsp. sugar; 1 tbsp. orange liqueur, such as Grand Marnier

Serves
makes 12

MATT TAYLOR-GROSS

These cupcakes are the perfect spring or summer treat—light and airy angel food cake is topped with a tangy lemon-mascarpone frosting and garnished with fresh berries.

Ingredients

FOR THE CUPCAKES:

³⁄₄ cup cake flour
³⁄₄ cup confectioners' sugar
6 egg whites
³⁄₄ tsp. cream of tartar
¹⁄₂ tsp. kosher salt
¹⁄₂ cup sugar
1 tsp. vanilla extract

FOR THE FROSTING:

2 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
¹⁄₂ tsp. vanilla extract
¹⁄₄ tsp. kosher salt
Zest of 1 lemon
1 cup confectioners' sugar
2 tbsp. fresh lemon juice
¹⁄₂ cup mascarpone cheese, softened
1 cup blackberries, raspberries, or quartered strawberries
1 tbsp. sugar
1 tbsp. orange liqueur, such as Grand Marnier

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Instructions

Step 1

Make the cupcakes: Heat oven to 325°. In a bowl, sift together flour and confectioners' sugar; set aside. In the bowl of a stand mixer fitted with a whisk, beat egg whites, cream of tartar, and salt on medium-high speed until soft peaks form. Slowly add sugar and vanilla, and continue beating until stiff peaks form. Add sifted flour mixture and gently fold until smooth; fill 12 muffin tin cups lined with cupcake liners to the top with batter. Bake until lightly browned, about 25 minutes; let cool completely.

Step 2

Make the frosting: In a bowl, beat cream cheese, butter, vanilla, salt, and zest on medium-high speed of a hand mixer until smooth. Add confectioners's sugar and juice, and beat until smooth and fluffy, about 2 minutes. Gently stir in mascarpone, and then transfer frosting to a small piping bag or plastic bag fitted with a ⅜" plain tip; pipe a thick ring of frosting around the top each cupcake.

Step 3

To serve, toss together berries, sugar, and liqueur in a small bowl and let sit to meld flavors, about 10 minutes; top cupcakes with berries just before serving.

Make the cupcakes: Heat oven to 325°. In a bowl, sift together flour and confectioners' sugar; set aside. In the bowl of a stand mixer fitted with a whisk, beat egg whites, cream of tartar, and salt on medium-high speed until soft peaks form. Slowly add sugar and vanilla, and continue beating until stiff peaks form. Add sifted flour mixture and gently fold until smooth; fill 12 muffin tin cups lined with cupcake liners to the top with batter. Bake until lightly browned, about 25 minutes; let cool completely.
Make the frosting: In a bowl, beat cream cheese, butter, vanilla, salt, and zest on medium-high speed of a hand mixer until smooth. Add confectioners's sugar and juice, and beat until smooth and fluffy, about 2 minutes. Gently stir in mascarpone, and then transfer frosting to a small piping bag or plastic bag fitted with a ⅜" plain tip; pipe a thick ring of frosting around the top each cupcake.
To serve, toss together berries, sugar, and liqueur in a small bowl and let sit to meld flavors, about 10 minutes; top cupcakes with berries just before serving.