Fallen Angel Cupcakes

I have always loved angel food cake, and for many reasons. Namely, that it’s easy to make, has a great texture and delivers very consistent results. That being said, angel food cake doesn’t really have much of a flavor. It tastes fine, but really just fine. Nothing special.


So maybe that’s why I’ve always felt the urge to mix it up a bit, try something new, change the same old recipe. Angel food cupcakes are pure and low calorie; they’re truly angels. My version have a subtle lemon flavor, buttercream frosting and a peach syrup on top. It’s only logical to think of them as fallen angels.


They still use the angel food cake base, but you can’t really blame me for having a little bit of fun… and yes, I did need to use up some quickly ripening peaches.


Maybe not the prettiest or most refined dessert, but definitely worth the work.

DSC_0016 (1)


for the peach syrup

  • 2 cups diced peaches
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice (leave the seeds in)

for the cake

  • 14 tablespoons sugar, divided in half
  • 6 egg whites
  • ¾ teaspoon cream of tartar
  • 2 tablespoons warm water
  • ¼ cup lemon juice
  • ½ cup flour
  • ¼ teaspoon salt

for the frosting

  • 1 cup softened butter
  • 1 ⅓ cups powdered sugar
  • 1 teaspoon vanilla extract


In a medium saucepan, bring the peaches, the sugar and the lemon juice to a soft boil, then turn down and simmer for 20-25 minutes, stirring occasionally. Take off heat, and let cool.

Preheat the oven to 350º F.

In a large bowl, or the bowl of a stand mixer, add the egg whites, water, lemon juice and cream of tartar and whisk until frothy. Then, add half the sugar in, one tablespoon at a time, until the mixture reaches soft peaks.

In a small bowl, whisk together the flour, the remainder of the sugar and the salt.

Gently fold the dry mixture into the egg mixture, ¼ cup at a time, taking care not to overmix.

Line a cupcake tin with paper liners, then scoop batter into each of the wells until they’re almost all the way full.

Bake for 20-25 minutes, or until golden brown on the top and spongy in texture. Let cool completely before frosting.

With a hand or stand mixer, whip the butter on its own for 5-8 minutes until it’s light and fluffy, then add the powdered sugar in ¼ cup at a time, taking care to scrape down the sides. Whip in the vanilla as well.

When the frosting comes together, fold in half the peach syrup and load it into a piping bag with a round tip.

Pipe a dollop of frosting onto each cooled cupcake, and drizzle with the remainder of the peach syrup.



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