Bourbon Strawberry Angel Food (Printable Version)
Light and airy cupcakes infused with bourbon and fresh strawberries, topped with a luscious berry sauce.
# Everything You’ll Need:
→ Dry Ingredients
01 -
1 cup cake flour, sifted (can substitute with rice flour)
02 -
1 1/2 cups granulated sugar, divided
03 -
1/4 teaspoon salt
04 -
1 teaspoon cream of tartar
05 -
1 vanilla bean, seeds scraped
→ Wet Ingredients
06 -
9 large egg whites
07 -
1 teaspoon almond extract
→ Fruit and Flavoring
08 -
3 cups fresh strawberries, sliced
09 -
4 to 6 tablespoons bourbon
10 -
1/4 cup turbinado sugar
# Steps to Cook:
01 -
Preheat oven to 350°F. Lightly coat baking pans with oil, butter, or cooking spray to prevent sticking.
02 -
Sift cake flour and 1/2 cup of sugar together to ensure a light texture.
03 -
Whisk egg whites until foamy. Add salt and cream of tartar, continue beating until soft peaks form.
04 -
Gradually add remaining 1 cup sugar, vanilla bean seeds, and almond extract; beat until stiff peaks form.
05 -
Gently fold sifted flour and sugar mixture into egg whites with a rubber spatula, preserving the airy texture.
06 -
Pour batter into prepared pans or cupcake liners, filling each about 3/4 full. Bake until centers are springy and a toothpick comes out clean, approximately 18-20 minutes.
07 -
Cool slightly in pans; run a butter knife around edges, then remove cupcakes and cool completely on a wire rack.
08 -
Combine sliced strawberries, bourbon, and turbinado sugar in a saucepan. Lightly mash and simmer until sauce thickens, about 10 minutes.
09 -
Drizzle warm bourbon strawberry sauce over cooled cupcakes and garnish with fresh berries. Serve immediately for optimal flavor and texture.
# Extra Suggestions:
01 -
Check cupcake centers for springiness to confirm doneness. Best enjoyed the day they are made. Turbinado sugar enhances sauce depth but granulated sugar can be substituted.