Angel Food cupcakes with Chambord Cream Cheese frosting
1 C Sifted Cake Flour
1 ½ C Confectioner’s Sugar
14 Large Egg Whites (1 ¾ C) Room Temperature
1 T Warm Water
½ tsp Salt
1 ½ tsp Cream of Tartar
2 tsp Pure Vanilla Extract
Directions: Preheat oven to 350 Degrees F. Line 2 muffin trays with paper liners. With a fine sieve, sift together the flour and sugar four times. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tarter and vanilla. Beat until soft peaks form. Increase speed to medium high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently. Spoon batter into cupcake tins. Bake until slightly golden and springy to the touch (about 15 minutes.) Let cool completely before frosting.
Chambord Cream Cheese Frosting
8 oz Cream Cheese, room temperature
4 T Unsalted Butter, room temperature
½ C Powdered Sugar
1 T Chambord
1 T Cranberry Juice (use a pure, unsweetened cranberry juice with a dark red color.)
Directions: In the bowl of a stand mixer fitted with a wire whisk, beat together the cream cheese and butter until creamy. Add the powdered sugar, Chambord and cranberry juice and beat until well combined.