- Don't work at a job you hate for longer than you absolutely have to
- Don't have toxic people in your life
- Go go to Europe at least once
- Attempt to write the great American novel
- Tell your family and friends that you love them, once a day, or more
- Don't waste time on regrets
- Get a sweet lil' pet, or even a plant if you're allergic
- Get rid of unhealthy habits, physically, mentally, spiritually, socially, emotionally
- Don't waste every Saturday cleaning the house
- Love yourself
- Always do your best, or at least try to
- Don't wash your hair every day
- Learn to do something you've always wanted to learn how to do
- Don't worry about eating one (or two) little brown sugar angelfood cupcakes -- make them today (see the bullet point about not wasting time on regrets)
This is another one of my Great-Grandma Velma's recipe from her church cookbook. This one was for a brown sugar angelfood cake, which sounded amazing. Maybe because it's fully fall now, maybe because anything with brown sugar automatically sounds amazing.
I decided to give it a twist and make the cake into cupcakes. I had no idea if it would work -- because who has ever eaten angelfood cupcakes? I'm sure someone has. But not me.
So, I attempted the brown sugar angelfood cupcakes, and they turned out fantastically.
Lovely little golden spongy cakes with a toffee, caramelly, nutty flavor. It's unexpected.
The salted caramel frosting comes from Gimme Some Oven, and I've used it on numerous cakes and goodies. It's that good. We have a ton left because I doubled the batch, and we didn't go crazy on frosting the cupcakes. Which means we can go crazy squeezing the remnants straight from the piping bag into our mouths. It's already happened.
The pretzels were just for fun, for that extra sweet-salty note. As it turns out, they are lovely vehicles for frosting.
Brown Sugar Angelfood Cupcakes with Salted Caramel Frosting
by
Prep Time: 20 min
Cook Time: 20-30 min
Keywords: bake dessert cake
Ingredients (36 cupcakes)
- 2 cups brown sugar (packed)
- 1 1/2 c egg whites (10 to 12 eggs)
- 1 1/4 c sifted cake flour
- 1/4 tsp salt
- 1 1/2 tsp cream of tartar
- 1 tsp vanilla
- 1 tsp maple flavoring (optional, or 2 tsp of vanilla)
- from Gimme Some Oven
- 1/2 c sugar
- 1/4 c water
- 1/2 c heavy cream
- 2 tsp vanilla
- 3 sticks salted butter, room temperature
- 4 c powdered sugar
Instructions
For cupcakes
Preheat oven to 325 degrees F. Beat egg whites and salt until frothy. Add cream of tartar and beat until stiff (this means, if you were to take your beater and scoop a bit of the mixture on the end of it and hold it up, the peak would not fall).
Beat, don't fold, in brown sugar. Add vanilla and maple, if using.
Fold the cake flour in gradually to keep the lightness.
Portion into papered cupcake pans (about an ice cream scoop's worth, plus a bit) and bake for 20 minutes. Wait until cool to frost. Garnish with preztels.
For frosting
Dissolve sugar in water over medium-high heat. Bring to a boil and let cook 6 or 7 minutes until the mixture turns amber-colored. Remove from heat and slowly add cream and vanilla while stirring. The mixture will bubble up significantly. Keep stirring until smooth. Set aside until cool.
Beat the butter with a mixer until fluffy, about three minutes. Reduce the speed to low and add powdered sugar. Turn up the speed once all the powdered sugar has been added and mix until fully incorporated. Turn off the mixer and add in the caramel. Mix until combined on medium-high speed, and then another two or so minutes until the frosting is light and fluffy.
Frost cupcakes using a regular knife or with piping bag and tip. This recipe makes a lot of frosting, so if you plan to frost the cupcakes minimally, you'll likely have a lot left over. Enjoy it on preztels or graham crackers.
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