Name: Bourbon Strawberry Angel Food Cupcakes Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup cake flour, sifted (rice flour can be substituted); 1 1/2 cups sugar, separated; 9 egg whites; 1/4 tsp salt; 1 tsp cream of tartar; 1 vanilla bean, seeds scraped; 1 tsp almond extract; 3 cups fresh strawberries, sliced; 4 to 6 tbsp bourbon; 1/4 cup turbinado sugar

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Introduction

Bourbon Strawberry Angel Food Cupcakes combine the airy lightness of angel food cake with a boozy, fruity strawberry sauce. These delicate cupcakes are perfect for spring or summer gatherings, offering a fresh twist on a classic dessert.

The image shows a close-up of a golden-brown, fluffy muffin with a cracked top, revealing a soft, white, airy inside with a light texture. The muffin sits directly on white parchment paper, with a few small crumbs scattered around it. In the blurred background, several similar muffins with golden, rough, and slightly uneven tops are visible, each showing hints of their soft white interior. The setting features a white marbled surface that softly reflects the light, adding brightness to the scene, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cake flour, sifted (rice flour can be substituted)
1 1/2 cups sugar, separated
9 egg whites
1/4 tsp salt
1 tsp cream of tartar
1 vanilla bean, seeds scraped
1 tsp almond extract
3 cups fresh strawberries, sliced
4 to 6 tbsp bourbon
1/4 cup turbinado sugar

Instructions

Step 1: Preheat your oven to 350°F. Prepare your baking pans—cupcake tins, popover pans, or mini-cupcake pans—by coating with oil, butter, or cooking spray to prevent sticking.
Step 2: Sift the cake flour and 1/2 cup of the sugar together, then sift again for extra lightness. This aerates the flour and blends the sugar evenly.
Step 3: Using a hand mixer, beat the egg whites until foamy. Add salt and cream of tartar, then continue beating until soft peaks form.
Step 4: Gradually add the remaining 1 cup sugar, vanilla bean seeds, and almond extract to the egg whites. Beat until stiff peaks form.
Step 5: Gently fold the sifted flour and sugar mixture into the egg whites using a rubber spatula, preserving the airiness by using a gentle figure-eight motion.
Step 6: Fill the prepared pans about 3/4 full with the batter. Bake according to pan type: popovers for 25-30 minutes, small bundt cupcakes for 20-25 minutes, or mini-cupcakes for 15-18 minutes. They are done when lightly browned, firm, and springy to the touch.
Step 7: Let the cupcakes cool slightly. Run a butter knife around edges to loosen, then remove from pans. Cool completely before serving.
Step 8: For the bourbon strawberry sauce, combine strawberries and bourbon in a saucepan over medium heat. Lightly mash the berries, add turbinado sugar, and bring to a simmering boil.
Step 9: Cook the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Allow to cool slightly before serving over the cupcakes.

Tips & Variations

Substitute rice flour for cake flour to make the cupcakes gluten-free without sacrificing texture.
Use regular granulated sugar if turbinado sugar is unavailable; the flavor difference will be minor.
Adjust bourbon amount in the sauce to your taste, starting with less if you prefer milder flavor.
For a non-alcoholic version, substitute bourbon with orange juice or a splash of vanilla extract.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Keep the bourbon strawberry sauce separate and add just before serving for best texture. To reheat, warm the sauce gently in a saucepan and let the cupcakes come to room temperature for about 20 minutes.

How to Serve

The image shows three golden-brown muffins with a rough, crispy top texture, placed on a white plate. One muffin is broken open in the front, revealing a soft and fluffy white inside with a light and airy texture. Next to the muffins is a small white square dish filled with dark red berry jam, topped with fresh green mint leaves. Some small pieces of dark chocolate shavings are scattered on the plate near the broken muffin. The background features a white marbled surface with blurry greenery, giving a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other berries instead of strawberries for the sauce?

Yes, blueberries, raspberries, or blackberries work well and can be substituted in equal amounts for a different fruit flavor.

Do I need a special pan to bake these angel food cupcakes?

No special pan is required. You can use standard cupcake tins, mini-cupcake pans, or popover pans. Just be sure to grease them properly to prevent sticking.