Pink Lemonade Angel Food Cupcakes with Marshmallow Frosting
Recipe GLPR2acf7862f6eac3
Delicate, cloud-like angel food cupcakes infused with bright lemon flavor and blushed pink from natural food coloring. Topped with a luxurious marshmallow frosting that's light, airy, and perfectly sweet. These dairy-free treats are perfect for celebrations or anytime you crave something truly special.
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Ingredients
½ cup cake flour
¾ teaspoon cream of tartar
4 large egg whites
¾ cup plus 2 tablespoons granulated sugar
½ teaspoon lemon extract
3 to 4 drops red food coloring
¼ teaspoon salt
2½ tablespoons warm water
1 cup granulated sugar (for frosting)
½ teaspoon cream of tartar (for frosting)
3 large egg whites (for frosting)
½ teaspoon lemon extract (for frosting)
Directions
Preheat oven to 350°F. Line an 18-cup muffin pan with paper baking cups and set aside. Pulse the ¾ cup plus 2 tablespoons of granulated sugar in a food processor until very fine (or use castor sugar if available). Sift half of the fine sugar, cake flour, and salt together into a medium bowl; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the 4 egg whites, warm water, ½ teaspoon lemon extract, and ¾ teaspoon cream of tartar. Whisk on medium speed for about 2 minutes until foamy.
With the mixer on medium speed, gradually add the remaining fine sugar to the egg white mixture, then increase speed to medium-high and beat until medium peaks form.
Remove the bowl from the mixer. Gently dust a portion of the flour mixture over the top of the egg whites and, using a rubber spatula, carefully fold until just combined. Repeat this process, adding the flour mixture in several additions and folding gently each time, until all flour is incorporated and no streaks remain. Be careful not to deflate the batter by dumping all flour at once.
Add the red food coloring to the batter and gently fold until the pink color is evenly distributed throughout.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 20 minutes, until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack before frosting.
While the cupcakes cool, prepare the marshmallow frosting. Combine the 3 egg whites, 1 cup granulated sugar, and ½ teaspoon cream of tartar in a heatproof bowl. Place the bowl over a saucepan of gently simmering water (the bottom should not touch the water).
Whisk the egg white mixture constantly for about 5 minutes, until the sugar has completely dissolved and the mixture feels warm to the touch (approximately 160°F).
Transfer the bowl back to the stand mixer fitted with the whisk attachment. Beat on low speed, gradually increasing to high speed, until stiff, glossy peaks form, approximately 5 to 7 minutes.
Add the ½ teaspoon lemon extract to the frosting and whisk briefly to incorporate.
Frost the cooled cupcakes generously with the marshmallow frosting. Store in an airtight container at room temperature for up to 3 days.
