Rum Mixed Berry Angel Cupcake
Ingredients:
- 1/2 cup plus 2 tsp Rum
- For the Cupcakes:
- 1 ¾ cup sugar
- ¼ tsp salt
- 1 cup cake flour, sifted
- 12 egg whites, at room temperature
- 1 Tbsp warm water
- 1 tsp vanilla extract
- 1 tsp rum
- 1 ½ tsp cream of tartar
- Cupcake liners
- For the Whipped Cream:
- 1 cup whipping cream
- 3 Tbsp powdered sugar
- 1 tsp rum
- For the Berry Mixture:
- ½ cup rum
- 1 cup sliced Maine strawberries, cut in 1/2 moon slices
- 1 cup Maine blueberries
- 1 cup Maine raspberries
- ¼ cup coconut sugar
- ½ cup shredded coconut, toasted, plus more for garnish
Directions:
Serves: 8-10 people
Prep/Cooking Time: 55 minutes
Preheat the oven to 350 degrees, line a muffin pan with cupcake liners, and place a metal bowl in the fridge.
In a medium bowl, mix together ½ cup of rum, strawberries, blueberries, raspberries, sugar, and ½ cup shredded toasted coconut. Cover and place the berry mixture in the fridge to set while you make the cupcakes.
Combine the sifted cake flour and salt in a medium bowl. Then, in a food processor, blend the sugar for a few minutes to make the sugar refined. In a separate large bowl, sift the flour, salt and ½ the refined sugar together to remove any lumps and evenly distribute. Reserve the remaining refined sugar.
In a large bowl, add the egg whites, cream of tartar, vanilla extract, warm water, and 1 tsp rum. Using a hand mixer fitted with the whisk attachment, mix on low for about 2 minutes. Increase the speed to medium and add the remaining refined sugar. Continue to whip for about 8-10 minutes, or until the mixture starts to form medium stiff peaks. Sift the flour mixture one last time on top of the whipped egg whites, then fold everything together using a spatula until just combined. Be sure not to stir out the air as this will prevent the cakes from being light and fluffy.
Carefully spoon about ½ cup of the batter into each cupcake tin, allowing enough room for the cupcakes to rise. Bake for 22-25 minutes, or until the tops are slightly golden, less sticky and a toothpick comes out clean. Set aside to cool.
Remove the cold metal bowl from the fridge and add the whipping cream, powdered sugar, and rum to make the whipped cream. Using a hand mixer, whip everything together until whipped and luscious.
Once the cupcakes are cooled, peel off the cupcake liners and cut the cupcakes in half horizontally to separate the top from the bottom. To assemble, spread a dollop of the whipped cream on the plate, place the bottom of the cupcake on the whipped cream and spoon the berries on top. Add more whipped cream, then the cupcake top, then more whipped cream and berries. Sprinkle with toasted coconut.
Cheers to the summer!
