Angel Food Cupcakes with Raspberry Buttercream Icing

I have apparently lived a very sheltered life. Most of the icings I've ever had were buttercream, chocolate, or cream cheese icing. Several months back I tried a recipe for lemon buttercream and was just amazed at how delicious it was. Then I saw this recipe on Pinterest for Angel Food Cupcakes with Raspberry Buttercream Icing... there are just no words acceptable to fully describe the decadence of this icing. I was so inspired by this icing, that I followed the general recipe when making a white cake with strawberry icing for my best friend in August. I've never been a huge angel food cake fan, but these cupcakes are so light, and the hint of lemon mixed with this raspberry icing is just a delicious combination. You really should give this a try. And if you have a stand mixer, it is a really easy recipe. It's doable and still fairly easy with a hand mixer, but really easy with a stand mixer.

5 egg whites (from medium eggs; at room temperature)

pinch salt (large pinch)
¾ tsps cream of tartar
⅓ cup granulated sugar (67g)
1 tsp vanilla extract
½ cup cake flour (56g, *fluffed, spooned & leveled*)
½ cup granulated sugar (100g)
1 Tbsp lemon zest (loosely packed)

In a small bowl, combine flour, ½ cup sugar and lemon zest. Set aside. 

In a stand mixer fitted with a whisk, beat egg whites on medium high for about 2 minutes, until they are frothy and have loose peaks (will stand for a second and then sink back into the eggs).

Add a pinch of salt and cream of tartar, continue to beat on medium-high for 3-5 more minutes until stiff peaks form (won't sink back into eggs). At this point, continue beating on medium speed and gradually add the ⅓ cup portion of granulated sugar *by the tablespoon* over a period of 3-5 more minutes. Stop and scrape the sugar/eggs down from the bowl every few minutes. 

Once sugar has dissolved completely (check by running meringue between your fingers, if no grains remain, you are done), fold in the vanilla extract followed by the flour/sugar/lemon zest mixture (best to do this in several batches, and *be gentle*). Spoon mixture into muffin pan lined with muffin papers. The batter will stick out of the top of the muffin papers but it won't overflow while baking.

 

Bake at 350 F for 15-18 minutes, until tops become golden brown. Set aside to cool.

Then you start on the very best part of this decadent treat...

1 cup unsalted butter (226g; at room temperature)
3 cups powdered sugar (360g)
1 tsp vanilla extract
1 cup raspberries (at room temperature)

While the cupcakes are cooking and cooling, soften the butter for the icing and start on the raspberry juice. Push the raspberries through a mesh strainer back and forth until all the juice is pushed out.

Cream butter with a whisk until creamy and lightened in color.

Add powdered sugar slowly and mix until combined and creamy.

Whisk in vanilla extract and raspberry juice on high speed until juice is incorporated and you achieve a spreadable consistency.

Frost these amazing treats once the cupcakes are cooled, and just to let you know, you may even want to lick the bowl on this one. This icing is really that amazing!