Angel Food Cupcakes

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make these Strawberry angel Food Cupcakes. They have a strawberry filling, a stabilized whipped cream, and crushed dried strawberries sprinkled on top. I will begin by teaching you how to make the cupcake batter. Next, I will teach you how to fill the cupcake tin. Next, I'll show you how to bake and cool them. After that, I will teach you how to make the Strawberry Filling. Then we will fill the cupcakes with the filling. Next, I will show you how to make the stabilized whipped topping. Then I will teach you how to prepare the freeze dried strawberries so that they can be used as a topping. With the whipped topping made, we will frost the cupcakes. With the cupcakes frosting, we will finish up by putting the strawberries on top. I am a self taught. Years ago, I decided I wanted to open up my own home Baking. So I decided I needed to improve my cake decorating skills. I took some classes, watch some videos, and of course did it a lot of practice until I felt like my cake decorating skills for after level than I could decorate cakes for special occasions. I then opened up my own home, bake. I had this business for several years and tell my husband got a job offer in New York scene. We decided this was a good move for us, and so I close down the bakery and we moved across the country to New York City. Now here in New York City, I do not want to go Food Stamps to open up another Homemade. I still up Baking. And as retired teacher, I love teaching. So I decided to share my skills with you on Skillshare. This class is for the bake that would like to learn how to make Angel Food Cupcakes. It's strawberries. I am excited to teach you the skills in this class. Let's move on to lesson number one. Making The Batter 2. 02 Preparing the Pan: We are ready to start making our cupcakes. I have already term the oven on to three-fifths and it is preheating. We want to now get the cupcake Pans ready for the Batter. Once we have the batter made, we wanted to prepare Pans by Peruvian are cupcake liners in the Pan. I'm gonna go ahead and use these brown ones because they are close to being gone. If I don't have enough of these that I will finish up with the white ones. All we need to do is pick one liner in each panel. Don't need to spray the Pans. We're just gonna put one-liner in each panel. There's our first Pan. And let's do our second recipe. Claims that it makes 24. Course that all depends on how big you make them. But we're gonna start out by doing to Pans that are 24. With these in the Pans, we are now ready to start Making The Batter 3. 03 Making The Batter: We're ready to start Making The Batter. We're just going to dump our cake flour are confectioner's sugar. The one-half teaspoon of salt into this sifter. And we're going to, with the spoon to scrape the bottom and sift the flour and the confectioner's sugar together. You can see we're almost done. The oven is pretty heated. So once we get The Batter make, it will be tied to put in the oven. We're going to set the society. We're going to put the bite into this bowl. I like to buy, store-bought egg white so that I'm not tracking that many eight. Now we're going to mix this medium speed and Frosting minute. So we will be ready. We're now going to add our telephone. Turn it off for a second. Because I noticed most of the cream of tartar. And I wanted to get it down in the egg whites. Now we're going to be that until we get about another minute. And see if we have peaks. You can see that peaks stays there. So we have, now, we're going to gradually add our sugar. While it's at a medium. This is going for about 5 min. You can see really shy. Turn it off and see if we have stiff peaks. When I lift that up, it's got peaks. But I want to go about another minute to see if I can give us different people. Didn't have just a little bit. A little bit longer. Hey, let's check it out now. Looks pretty good. We're gonna go ahead and move on to the next step. We're going to add spoons of vanilla mixed. I wanted to see if I can get so. Now let's look and see. Oh, that is a firm peak. If you can see that just sticks write-up. That's what we were looking for. We're now ready to fold in the flower and we just want a little bit at a time. So I just sprinkle some on top and then falling as going from the bottom to the top to get that flour mixed in. Because we don't want to deflate our egg whites. Once I see that the flower is totally folded in, or I should say the flower and confectioner's sugar. Then I will add some more. We want to do this and three in four total but three more. So that was one. This is to fold that in. Means going from the side and bottom to the top. Not a vigorous stir. They want to get that flower in the bottom to the top. Let's add a next bit. That one was a little bit more. Two, last one is not going to have very much folding that this angel food cake is a very, very light cake. Let's get that last bit in that in. Once we get all of the flower folded in, then we stop. We don't want to keep beating that it just till we get the Soviet, we see no flour middle there. Okay, our next lesson, we'll show you how to get it ready to bake, and then we will bake it 4. 04 Filling the Pans: We are ready to hit the batter into the cupcake Timms and bake them. I have my batter. And like cupcake tin, and I'm using this ice cream scoop. Because then I get pretty much the same size. Just scoop it out and stick it in. See them sticking in the to. Let me do one where you can see just like that. And I'm going to continue doing until I have all of these to get all 24 of our ten school. You go ahead and do your and then we'll be back in. We have The Batter 5. 05 Baking and Cooling: I have both tins. Now going to put these in the oven at 350 degrees and pick them for 14 to 16 min, the cupcakes. So we're gonna pull this out. And as we tap on like this, they do bounce back. Still like to put my cake. And you'll see that it's all phones. So we're ready to take these out of the we have dumped. So now we're just going to continue to take them out carefully like this. You can just stick them work at separating them. And then just quickly turned right-side-up. And these we're going to want to have cool completely. Well, these cool. We will do our next lesson, which is Making the Strawberry Filling that goes in the center of these Cupcakes. 6. 06 Making the Strawberry Filling: I have my two-and-a-half cups of strawberries, and I'm going to turn my head on to a bound medium to medium high, going to add my half a cup of sugar. I'm going to add my two-and-a-half tablespoons of **** stars. There's one tablespoon. Two tablespoons. Add the half the table. We're just going to stir these locking MR. that easily in the beginning because the strawberries are frozen. The other stuff is solid. But it is gonna become easier as a strawberry stock and the sugar dissolves. So we're just going to keep stirring until this comes to a boy here, some sizzling. But we don't have any liquid jet come to a boil. Now we're starting to get some liquid in here, a strawberry. Now this says to match the strawberries down with the spoon. But because these are frozen strawberries, Let's do is just Ticketmaster and break them down a little bit to frozen minutes. When they're no longer frozen, they will mesh and I'm not going to mask them all the way. It's just a quick way to get them mashed down a bit. Now you'll see we're starting to get a lot of liquid. Let's see if I can mash these yet. There's still a bit frozen. More time to heat will Thoughts. And then maybe that I just want to wait till it's about to boiling into mash it. Because that will tell me that the strawberries are payments thought, if we get and boy, try to match these. Notice they are now mashing a bit. I don't want to totally liquefied, so I just want to kind of mashed him a little bit. Because this is supposed to represent a strawberry angel food cake. We want some little bit of solid and we don't want to. I wanted to be fairly small because they need to go in the central part that we're going to create an the cupcakes. Now I just wanted to stir this until we get this board. I can always poke at those strawberries to try to break them apart a little bit more. So this is started, Borland started, we're going to kick it for like 2 min or until it's thickened. As you can see, this is thickening quite nicely. So now we're ready to turn the heat off and let this completely cool to room temperature. Then we'll be ready to put it into the cupcakes. 7. 07 Filling the Cupcakes: We're ready to make the holes in the center of the cupcakes MPhil, the cupcakes. Let me show you how we do this. As you can see, I poked a hole in this cupcake. How I do that is I'm taking this decoration tip that Scott to hold the diameter I want and I'm just poking it in the center. Once I put it down, I want to dig that out so that that kick comes with this. And what I'm gonna do is I'm going to take my feeling. I just have it in a small spoon. And I'm going to put it in the center there. And I want to totally fill that center with the feeling. In fact, I'm going to kind of spread the top two because I'm going to be putting the whip cream there, so that's going to help. That's how I feel it. Let me show you again on filling. Let's just take a spoonful of my feeling and poke it down in that hole. Then I can spread it around on top too. And that's all there is. You go ahead and poke your centers now and feel you kept kicks. And then we'll be back to show you how to make the stabilized whip cream 8. 08 Making the Fatfree Stablized Wipped Cream: We are ready to make the last component and that's fat free stabilized whipped cream. Let's get started. I have here a small Pam, and I'm going to pour the one-and-a-half cups of cold water, not the ice water. Cold water into the Pan and then sprinkle the gelatin on top of it. We're going to let this sit no heat for two to 3 min, and then we'll heat it up and we'll show you how to do that. This has been selling for about two to 3 min. We have turned the heat on to a medium low. And we're just going to this and cook it until the gelatin is completely dissolved. And this is clear in color. We don't want to come to boil. We just want to dissolve that gelatin into the mixture. You can see how clear that mixture is getting. We want to get just a little bit clearer, but it is almost there. As you can see, that's looking really clear. So we're gonna go ahead and turn the heater. And we want this to completely cool. But we're just kinda let it cool. As we move on to the next step, we're ready to start whipping up our whipped topping. And maypole. I wanted my three cups of Fatfree dried milk. I also want to add my three cups of water. Now, this one is post be iced water. But I do want the eyes. The eyes. And I have a two cup measuring cup here. And I'm just going to pour the water and knew to come. And I need three. What? I have my iced water. I also want to add my egg whites. Now, this is to beat it on high. But before I do that, I want to do it on load to get all that powdered milk into that. Once I see it, the powdered milk is mixed in. I'm going to turn it up. Will get four to 5 min. Tell this begins to pick him up toward 5 min. My sleeve. It's been about four, maybe 5 min. I'm going to take this off. In this bowl. I have some cream of tartar and I wanted six tablespoons of this mixture in my Cream is 136. Now I'm just going to mix that up. Retarded totally. Next, we're going to pour this cream of tartar back into our mixture. We're going to add our lemon juice at this time. We want to mix this. I can the highest speed for another minute or two until it is thickened with them this another and then will be added to turn their cameras on. So let me tell you what I did. I slowly the powdered sugar and now we're mixing up until it sick again. We're now ready to slowly add. This time. The reason I'm putting this on because I'm having a hard time coordinates in. By having that stuff, I can get this to go. I now want to turn this feet up a little bit. I want to get this to be nice and mixed in a little bit. I want to add the last thing, which is the vanilla. Just going to now go tell it to come out. Our stabilized whipped cream was getting a little bit warm because you doubled the recipe for something else hours Making. And I didn't realize that it was gonna be so much that a could not whipped and get the air into it with my mixer. So I've divided it into size is more like what I would need. And then I let them chills, what would become cold again. So now I've got part of it probably enough for the cupcakes. So I'm going to jump back into the bowl. I'm going to go ahead and put my stabilized Cream in there. You'll notice it has some thickness, but it's not very fluffy right now. And I'm going to go ahead and it may still hear backup and you'll notice how it starts to fill up. Let me turn this off and let's look at it. See how that's starting to form a peek. I want a little bit more. So I'm going to go another minute or two. How now? Once volume has come up all that, let how nice and smooth. That is just what we want to our stabilized whipped 9. 09 Preparing the Freeze Dried Strawberries: We're ready to prepare the Freeze Dried Strawberries. To put it on top of our cupcakes. I'm going to dump my freeze dried strawberries into my food crop. And then I'm just going to tell it's the size I want. I don't really want it all. Let's see how it's gone. He's going to be mostly powdery. There. You can see it's been chopped up. If you want to find anything that you can do that. But I didn't really want to find 10. 10 Frosting And Topping: To frost the cupcake. We're just going to take a little bit of this whipped topping, dab it on and then spread it around to cover the top. We want to make sure all of it is covered like that. Let me show you one more time. Don't need too much. Spread it like that. Go ahead and finish yours. Then after we have them spread, I'll show you how to get the Freeze Dried Strawberries ready to go on to the top of the cupcakes with just the finishing touch, I'm going to do is take some of this. I'm pitted on top. You don't need a whole lot, just a little bit on each one. Then our cupcakes or Alta 11. 11 Final Thoughts: Thank you for taking this class. We have FUN Making. Or she Strawberry Angel food cupcakes with strawberry filling, with strawberry filling and a fat free, stabilized Cream and freeze dried strawberries on top. You learn how to make the Batter and then how to fill the cupcake tins and bake the cupcakes. After the cupcakes and bake, we cored out the center so that we could put the filling into the cupcakes. I how to make the filling and then we fill the cupcakes. I showed you how to make the stabilized Fatfree whipped cream. Then we put some on the cupcakes and we sprinkled freeze dried strawberries on top. I hope you cupcakes turned out the way that you wanted them to. The recipes for this are in the project section. Your project is to make these Cupcakes. Please make sure you post a picture of them and put them in the project section and then let us know how it for my kitchen to your kitchen. Happy Baking