Our youngest niece, Priscilla turns 4 years old today! Shes the cutest little girl ever, and not just because she’s our niece! Remember Marilena and Izabela? Well, this is their youngest sister. If we had to describe Priscilla in one word it would be “Daddy’s girl.” (Okay so that was two words). It’s so cute to see her following our brother around. She wants to go everywhere with him and always craves his attention. On Easter, we had the chance to ask Priscilla what flavor cupcakes she would like. She requested strawberry or chocolate. As you all know, we are trying to eat food that is light and healthy to get in shape for bikini season. We figured it would be easier to make light strawberry cupcakes versus chocolate. We decided to make a light angel cake cupcake and top them with a strawberry flavored whipped cream.
Here’s a picture of Priscilla from Maria’s wedding in September. Isn’t she just a doll? We will be celebrating her birthday tonight and we hope everyone will enjoy these cupcakes! We can’t believe that our youngest niece is already 4! There are no more babies around!
Happy Birthday Priscilla! We love you!
Angel Food Cupcakes
Adapted from Annie’s Eats
Ingredients:
1 cup cake flour
1 1/2 cups granulated sugar
1/4 tsp. salt
12 large egg whites
1 tsp. vanilla extract
1 1/2 tsp. cream of tartar
Directions:
Adjust oven racks to the two lowest positions. Preheat the oven to 375° F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Serve with whipped cream and fresh fruit, if desired.
Strawberry Whipped Cream
First make the strawberry puree sauce:
1 – 20 ounce bag of frozen unsweetened strawberries or 20 ounces of fresh strawberries
1/3 cup granulated white sugar
Freshly squeezed lemon juice, optional
Place the unsweetened frozen strawberries in a large bowl and thaw. This may take a few hours. Once thawed, put the strawberries and their juice in the bowl of a food processor or blender and process the berries until they are pureed. Pour the puree into a 2 cup measuring cup. You should have about 1 1/4 cups of puree. Add 1/4 cup of the sugar to start and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste.
Now go ahead and make the whipped cream:
1 teaspoon pure vanilla extract
2 tablespoons granulated white sugar
2 cups heavy whipping cream
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and beat with a wire whisk attachment the mixture until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
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