Cappuccino Eggnog Angel Food Cupcakes | Cupcake Project

Cappuccino Eggnog Angel Food Cupcakes

These cappuccino eggnog angel food cupcakes have changed everything. Angel food cake is no longer relegated to the summer, topped with fresh, seasonal fruit.  These heavenly light cappuccino eggnog angel food cupcakes, topped with a dollop of snowy white whipped cream, smell like a bag of coffee beans kissed under the mistletoe by a jug of eggnog.  Their taste follows through on the scent’s promise – each bite like a drink of the season’s flavors.

Cappuccino Eggnog Angel Food Cupcakes


To develop this recipe, I adapted my plain angel food cupcakes (very slightly adapted from Alton’s Brown’s recipe).

 

Cappuccino Eggnog Angel Food Cupcakes

Yield: 24 cupcakes

Cappuccino Eggnog Angel Food Cupcakes

Ingredients

  • 1 3/4 cups super fine sugar (I used C&H's Baker's Sugar. Alton suggests using regular granulated sugar and spinning it in a food processor for two minutes until it is super fine.)
  • 1 cup cake flour, not self-rising
  • 1/4 teaspoon salt
  • 1 teaspoon nutmeg + extra to top cupcakes
  • 1 teaspoon instant coffee
  • 12 egg whites (the closer to room temperature, the better)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cream of tartar
  • 1/3 cup alcohol-free eggnog
  • whipped cream (to taste)

Instructions

  1. Preheat oven to 350 F.
  2. In a small mixing bowl, combine one cup of the sugar with the cake flour, salt, nutmeg, and instant coffee.
  3. In a large mixing bowl, whisk egg whites, vanilla extract, and cream of tartar until frothy.
  4. Slowly mix in the remaining 3/4 cup of sugar.
  5. Keep beating until the mixture looks like a fluffy white cloud (medium peaks).
  6. Sprinkle the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.
  7. Continue adding the flour mixture and gently folding it in until all of the flour mixture is incorporated.
  8. Add the eggnog and gently fold it in.
  9. Fill cupcake liners almost all of the way to the top.
  10. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  11. Frost cooled cupcakes with whipped cream and sprinkle nutmeg on top.
http://www.cupcakeproject.com/2012/12/cappuccino-eggnog-angel-food-cupcakes.html

Meet Bakin’ Mama

I got the inspiration for these cappuccino eggnog angel food cupcakes from my latest round of Cupcake Roulette.  Cupcake Roulette is a game that we play on the Cupcake Project Facebook Page. 38 bloggers grab a spot on the roulette wheel and I randomly choose a blogger to partner with.  I then bake a cupcake inspired by something on their blog.  If you aren’t already part of the Cupcake Project Facebook Community, be sure to “Like” Cupcake Project on Facebook so that you don’t miss out on the next round.

The winner of this round of Cupcake Roulette was Bakin’ Mama.  Bakin’ Mama has been blogging since February and has already amassed a large list of baked goods worth trying.  The first recipe that struck my eye was a chocolate angel food cake (yum!).  I loved the idea of a flavored angel food cake for the holidays, but decided that for my cupcake inspired by her blog, I’d switch up the flavor.  You already know what I ended up with.  Although it wasn’t part of the game, I’ll be posting a second dessert inspired by Bakin’ Mama soon.  Be on the lookout for it!

Thanks also to Peter from Feed Your Soul for the flavor idea.

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8 Responses to Cappuccino Eggnog Angel Food Cupcakes

  1. Fit-ABulous December 18, 2012 at 11:09 am #

    Just found your site! Love the creative recipes, thanks!

  2. Susan E December 22, 2012 at 6:48 pm #

    I’m making cupcakes for work and family tomorrow, I think this will be my second since my sister’s favorite cake is Angel Food and the only cake she’ll eat! The other one I’m making is your eggnog with latte icing, which I’m thinking about switching up half of the icing and making it a mocha latte! Can’t wait to try them out!

  3. Anonymous January 2, 2013 at 4:31 am #

    Quite different recipe you gave here. I am definitely going to try it. Also, I think they will look good on multi-colored cupcake stands.

    Elegant cupcake stands

  4. Susan E January 4, 2013 at 7:06 pm #

    These turned out great, but 20 minutes is too long, some were a little burnt on the bottoms, 17-18 minutes were perfect though. Will make these for the March of Dimes bake sale we have at the hospital coming up

  5. April December 17, 2013 at 10:44 am #

    Would using regular coffee grounds make this awful? Thanks for the always awesome recipes!

    • Stef December 17, 2013 at 10:46 am #

      April – Ground coffee should be fine.

  6. Amanda December 18, 2013 at 9:37 pm #

    I think it’d be SUPER awesome if you would add the consistency of the batter for each recipe. I find myself trying many of your recipes and I always think, well is this what it should look like? Granted, these recipes have NEVER let me down. :)

    Anyway, related to this cupcake, they were sticky (and remain so after cooling) when I pulled them out of the oven. What’s up with that?

    Also made the apple cobbler with pumpkin pie frosting and the ultimate chocolate cupcake with mint Hersey kisses instead of plain ol’ chocolate. Perfect mint flavor.

    Thanks a bunch for all the good recipes!

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