There’s something undeniably enchanting about the combination of flavors in these Bourbon Strawberry Angel Food Cupcakes. Imagine the delightful aroma of fresh strawberries simmering in a rich bourbon sauce, wafting through your kitchen as you whip up a treat that feels both indulgent and light. When I first crafted this recipe, I was on the hunt for a dessert that could elevate a casual gathering without the heaviness of traditional cakes. Each bite of these fluffy cupcakes is a testament to that quest, providing a melt-in-your-mouth experience that left my friends begging for more.
Perfect for any occasion, these airy delights beautifully showcase the charm of a classic angel food cake, but with a twist that makes them truly special. Best of all, they’re free from butter or oil, making them a guilt-free indulgence that satisfies sweet cravings without the usual heft. Let’s dive into this recipe, where simplicity meets elegance, and enjoy a dessert that’s sure to impress!
Why love Bourbon Strawberry Angel Food Cupcakes?
Light and Airy: These cupcakes deliver a delightful fluffy texture that makes each bite feel heavenly.
Unique Flavor Twist: The bourbon-infused strawberry sauce adds a sophisticated touch, elevating the flavor profile beyond typical desserts.
Guilt-Free Indulgence: With no butter or oil, these low-fat treats let you enjoy dessert without the extra calories.
Crowd-Pleaser: Perfect for gatherings, they impress with both taste and presentation, making guests come back for seconds!
Easy to Make: The straightforward method means you’ll spend less time in the kitchen and more time enjoying with loved ones.
Craft these light delights for your next event or just because; you won’t regret it!
Bourbon Strawberry Angel Food Cupcakes Ingredients
For the Cupcakes
- Cake Flour – Provides lightness and structure; substitute with sifted rice flour if needed.
- Sugar (1 ½ cups, separated) – Sweetens and stabilizes egg whites; consider using turbinado sugar for added depth.
- Egg Whites (9) – The main leavening agent ensuring airy structure; no yolk should be mixed in for optimal whipping.
- Salt (¼ tsp) – Enhances flavor and helps stabilize egg whites.
- Cream of Tartar (1 tsp) – Stabilizes whipped egg whites, ensuring they hold their shape.
- Vanilla Bean (1, seeds scraped) – Adds a sweet, aromatic flavor; pure vanilla extract can be used if needed.
- Almond Extract (1 tsp) – Provides a nutty flavor; it can be omitted for a simpler taste.
For the Strawberry Sauce
- Fresh Strawberries (3 cups, sliced) – Serves as the base for the rich sauce; feel free to substitute with seasonal fruits.
- Bourbon (4 to 6 tbsp) – Adds warmth and depth to the sauce; replace with non-alcoholic vanilla extract for a kid-friendly version.
- Turbinado Sugar (¼ cup) – Sweetens the sauce while adding unique flavor; regular sugar works if turbinado isn’t available.
Indulge in these Bourbon Strawberry Angel Food Cupcakes and let their delightful flavors transport you to a place of sweet bliss!
How to Make Bourbon Strawberry Angel Food Cupcakes
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Preheat Oven: Set your oven to 350°F (175°C). It’s important not to grease the baking pans since the batter needs to cling to the sides to rise beautifully.
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Sift Ingredients: In a bowl, sift together the cake flour and ½ cup of sugar. Sifting twice will add extra air, ensuring your cupcakes are as light and fluffy as can be.
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Whip Egg Whites: In a large mixing bowl, beat the egg whites until they’re foamy. Add the salt and cream of tartar, then whisk until you reach soft peaks; this should take about 3-5 minutes.
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Incorporate Sugars: Gradually add the remaining sugar, along with the vanilla bean seeds and almond extract to the whipped egg whites. Continue beating until you achieve stiff peaks, which should look glossy and hold their shape.
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Fold Mixture: Carefully fold in the sifted flour-sugar mix using a rubber spatula. Remember, gentle folding preserves the airiness of the mixture; use a figure-eight motion for best results.
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Bake: Pour the batter into your prepared pans, filling them evenly. Bake for 30-35 minutes, or until the tops are lightly browned and spring back when touched.
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Cool: Once baked, let the cupcakes cool in their pans for 10 minutes. Carefully remove to a wire rack afterward to cool completely; this helps retain their fluffy texture.
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Prepare Sauce: In a saucepan, simmer the sliced strawberries with bourbon and turbinado sugar over medium heat. Cook for 10-15 minutes until the mixture thickens and the strawberries are soft.
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Serve: Drizzle the warm bourbon strawberry sauce over the cooled cupcakes, allowing it to soak in a bit, and enjoy this delightful treat!
Optional: For an extra touch, serve with a dollop of whipped cream on top.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Bourbon Strawberry Angel Food Cupcakes are perfect for meal prep enthusiasts! You can whip up the cupcakes themselves up to 24 hours in advance; simply let them cool completely, then store them in an airtight container at room temperature. The bourbon strawberry sauce can also be prepared ahead—just refrigerate it for up to 5 days to enhance the flavors. When you’re ready to serve, gently rewarm the sauce on the stove for a few minutes, then drizzle it over the cupcakes to maintain that luscious finish. This way, you’ll have a delightful dessert ready with minimal effort, making your busy weeknights just a little bit sweeter!
Bourbon Strawberry Angel Food Cupcakes Variations
Feel free to switch things up and make this recipe your own with these delightful twists!
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Fruit Swaps: Use peaches or raspberries in place of strawberries for a seasonal fruit twist. Each variation brings its own unique flavor and charm.
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Vanilla-infused: Replace bourbon with pure vanilla extract for a kid-friendly version that maintains the sweet essence without the alcohol.
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Gluten-Free: Use almond flour or gluten-free cake flour instead of regular flour for a gluten-free cupcake option that’s just as fluffy.
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Chocolate Drizzle: Get creative by drizzling a bit of melted dark chocolate over the finished cupcakes to elevate the dessert with rich, decadent flavor.
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Nutty Addition: Fold in chopped nuts like pecans or walnuts for added crunch and a nutty flavor that complements the lightness of the cupcakes.
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Citrus Zing: Add a touch of lemon zest to the cupcake batter for a refreshing citrus note that brightens up the flavor profile beautifully.
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Spicy Kick: Infuse a dash of cinnamon or nutmeg into the batter for a warm, cozy spice that pairs wonderfully with the sweetness of the sauce.
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Herbal Infusion: Mix in fresh mint or basil with the strawberry sauce to create a garden-fresh taste that adds a sophisticated twist to your dessert.
What to Serve with Bourbon Strawberry Angel Food Cupcakes?
Elevate your dessert experience with delightful pairings that enhance the lightness and flavor of these heavenly treats.
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Whipped Cream: A dollop of fresh whipped cream adds a creamy texture, balancing the sweetness of the bourbon strawberry sauce perfectly.
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Vanilla Ice Cream: The rich, creamy coldness of vanilla ice cream complements the fluffy cupcakes, providing a delightful contrast in temperature and flavor.
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Fresh Fruit Salad: A medley of seasonal fruits offers a refreshing, juicy contrast that lightens your palate after each indulge-worthy bite.
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Mint Sprigs: Garnishing with fresh mint not only brightens the presentation but adds a burst of freshness that elevates the flavor profile.
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Coffee or Espresso: A warm cup of coffee deepens the overall flavor experience, making the sweetness of the cupcakes feel even more satisfying.
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Sparkling Wine: This bubbly beverage brings elegance, balancing sweetness with its effervescence, making it a perfect pairing for celebration.
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Chocolate Drizzle: A light drizzle of dark chocolate adds a rich, decadent touch, beautifully contrasting with the cake’s light texture.
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Berry Compote: A tangy berry compote enhances the strawberry flavor while adding depth and complexity to your dessert spread.
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Lemon Sorbet: A scoop of lemon sorbet adds a zesty and refreshing element, cleansing the palate and enhancing the overall experience.
Expert Tips for Bourbon Strawberry Angel Food Cupcakes
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Use Fresh Egg Whites: Ensure your egg whites are at room temperature for easier whipping, enabling them to achieve maximum volume for airy cupcakes.
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Gentle Folding: Avoid overmixing when you fold in the flour-sugar mixture; overmixing can lead to dense Bourbon Strawberry Angel Food Cupcakes.
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Non-stick Approach: Remember not to grease the pans, as the batter needs to cling to the sides for proper rising.
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Monitor Oven Temperature: Use an oven thermometer to make sure your oven is at the right temperature; uneven baking can affect texture.
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Cool Upside Down: For best results, cool the cupcakes upside down in their pans if possible; this helps maintain their fluffy structure.
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Flavor Variations: Don’t hesitate to experiment with seasonal fruits or extracts for the sauce; different flavors can amplify your Bourbon Strawberry Angel Food Cupcakes!
How to Store and Freeze Bourbon Strawberry Angel Food Cupcakes
Room Temperature: Keep cupcakes in an airtight container at room temperature for up to 3 days to maintain their light and fluffy texture.
Fridge: If you need to store them longer, place in the fridge for up to 5 days. Allow them to come to room temperature before serving for optimal texture.
Freezer: Wrap individual cupcakes tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months.
Reheating: To enjoy frozen cupcakes, thaw them overnight in the fridge. Reheat briefly in the microwave or enjoy them cold for a delightful treat.
Bourbon Strawberry Angel Food Cupcakes Recipe FAQs
What type of cake flour should I use?
I recommend using a high-quality all-purpose cake flour specifically designed for light and airy cakes. If you don’t have cake flour available, you can substitute it with sifted rice flour to keep that fabulous fluffiness intact.
How should I store leftover cupcakes?
Store your Bourbon Strawberry Angel Food Cupcakes in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for 5 days. Just remember to let them come to room temperature before enjoying, as this helps maintain their delightful texture!
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Can I freeze these cupcakes?
Absolutely! To freeze your Bourbon Strawberry Angel Food Cupcakes, wrap each cupcake tightly in plastic wrap, followed by aluminum foil. This will prevent freezer burn and keep them fresh. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge or let them sit at room temperature for a bit.
What should I do if my cupcakes come out dense?
If your cupcakes end up being dense, it’s likely due to overmixing the batter or not whipping the egg whites enough. Ensure you gently fold in the dry ingredients using a rubber spatula and never whisk the egg whites with any yolk mixed in, as this can hinder their ability to hold air. If you achieve stiff peaks with the egg whites, you should be on the right track!
Are there any dietary considerations I should be aware of?
Definitely! If you’re preparing this dessert for someone with allergies, be careful with the egg whites and almond extract. For a nut-free version, you can simply omit the almond extract entirely, and if you’re serving kids or anyone avoiding alcohol, substitute the bourbon with a splash of pure vanilla extract for the sauce.
Can I make the sauce ahead of time?
Yes! You can prepare the bourbon strawberry sauce a few days in advance. Store it in an airtight container in the refrigerator for up to 5 days. The flavors will actually enhance over time, making it an even tastier drizzle for your cupcakes!
Bourbon Strawberry Angel Food Cupcakes: Light, Blissful Bites
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Do not grease the baking pans.
- Sift together cake flour and ½ cup of sugar in a bowl.
- In a large bowl, beat egg whites until foamy. Add salt and cream of tartar, whisk to soft peaks.
- Gradually add remaining sugar, vanilla bean seeds, and almond extract to egg whites, whisk to stiff peaks.
- Fold in sifted flour-sugar mixture gently with a rubber spatula.
- Pour batter into prepared pans and bake for 30-35 minutes until lightly browned.
- Cool cupcakes in pans for 10 minutes, then transfer to a wire rack.
- In a saucepan, simmer sliced strawberries with bourbon and turbinado sugar over medium heat for 10-15 minutes until thickened.
- Drizzle warm bourbon strawberry sauce over cooled cupcakes and serve.
