Inspiration Guide

41ninjakitchen.com
DESSERTS
HAND MIXER
+ WHISK
ANGEL FOOD
CUPCAKES
INGREDIENTS
Strawberry Topping
1 pound strawberries, stems removed, sliced
1 tablespoon granulated sugar
Whipped Cream
1 cup heavy whipping cream
2 tablespoons confectioner's sugar
Batter
3
/4 cup plus 2 tablespoons granulated sugar,
divided
1
/2 cup cake flour
1 teaspoon cream of tartar
1
/8 teaspoon kosher salt
6 egg whites
3 tablespoons water
1
/2 teaspoon vanilla extract
PREP: 15 MINUTES
BAKE: 18–20 MINUTES
MAKES: 12 CUPCAKES
ACCESSORIES: HAND MIXER ATTACHMENT, WHISK
TIP If you wish to make a cake, transfer the batter to a
small bunt pan and bake for 25 minutes.
DIRECTIONS
1. In a small bowl, start preparing the strawberry
topping. Add the sliced strawberries, sprinkle
with sugar, and toss to combine. Cover the bowl
with plastic wrap and place in the refrigerator
to marinate.
2. Assemble the hand mixer attachment on the
power base, then install the whisk.
3. In a large bowl, start preparing the whipped cream.
Add the heavy cream and confectioner's sugar.
Press power to begin mixing on speed 1 and
then gradually increase to speed 5. Mix until
stiff peaks form, about 1 to 2 minutes. Transfer
the whipped cream to a piping bag and place
in the refrigerator to chill.
4. Preheat oven to 350°F. Line a 12-cup muffin tin
with cupcake liners and set aside.
5. In a small bowl, start preparing the cupcake
batter. Sift together half the sugar (
1
/4 cup plus
3 tablespoons), flour, cream of tartar, and salt.
Set aside.
6. In a large bowl, add the remaining sugar, egg whites,
water, and vanilla extract. Press power to begin
mixing on speed 1 and then gradually increase
to speed 5. Mix until medium peaks form, about
2 minutes.
7. Add
1
/3 of the prepared sugar and flour mixture to
the egg whites. Press power to begin mixing on
speed 1 and then gradually increase to speed 5.
Mix until fully combined. Repeat until all the sugar
and flour mixture has been added. Transfer the
batter to the prepared muffin tin and fill to the top.
8. Place the muffin tin in the oven and bake until
lightly browned or until a toothpick will come
out clean after being inserted in the center of
a cupcake, about 18 to 20 minutes.
9. Remove cupcakes from the oven and allow to cool
completely. The cupcakes will fall a bit as they cool.
When the cupcakes are cooled, top with prepared
whipped cream and marinated strawberries.