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Lemon angel food cupcakes with fresh blueberry compote

Lemon Angel Food Cupcakes with fresh blueberry compote

This yummy recipe was inspired by Joanna Gaines of Magnolia.
Course Brunch, Dessert
Cuisine cupcakes
Keyword lemon angel food cupcakes with fresh blueberry compote
Prep Time 25 minutes
Total Time 37 minutes

Ingredients

  • Cake:
  • 1 cup cake flour
  • 2 cups sugar
  • 1-1/2 cups egg whites about 10-12 large eggs
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • Compote:
  • 1 ½ cups blueberry preserves
  • Juice of 1 lemon
  • 2 pints fresh blueberries
  • For serving:
  • Whipped topping in a can
  • Lemon zest finely chopped from 1 large lemon

Instructions

  1. Preheat oven to 325°F if you’re using a dark or non-stick pan. For a shiny metal pan, do 350°F.
  2. Sift the flour and ½ cup of the sugar into a medium blow. Repeat the sifting twice more.
  3. In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, salt, and cream of tartar on low speed until combined and opaque. Increase the speed to high and gradually add the remaining 1 ½ cups of sugar. Beat to stiff, glossy peaks.
  4. Add vanilla and lemon extracts and beat on medium speed to combine, about 1 minute.
  5. Add the flour mixture in fourths, sprinkling it over the beaten whites and folding it in gently with a rubber spatula.
  6. Scoop the batter into the cupcake liners, filling them about ¾ of the way full.
  7. Bake for 12-15 minutes or until the top is dark golden brown and cracks feel very dry and not sticky. Do not under bake.
  8. Cool to room temperature.
  9. To make the compote: In a small saucepan, heat the preserves over low heat, stirring until melted. Stir in the lemon juice. Fold in the blueberries. Serve warm or at room temperature.
  10. 1To serve, spray with whipped topping, sprinkle with lemon zest. Serve with a side of compote
  11. 1Cover leftover cupcakes and store at room temperature for up to 2 days. Store the compote in a covered container in the refrigerator for up to 3 days. Reheat over low heat.