These sour cream angel cakes were the result of an aha moment in my kitchen. I needed to whip up a last minute batch of cupcakes and in the middle of preparation realizedthere areno eggs! Breaking one of my cardinal rules, of gathering all of the necessary ingredients before beginning a project, I was well on my way, when I realized there were no eggs for the cupcake batter. Walking into my pantry to see what I could find to salvage my efforts, I noticed a box of angel food cake mix.Thats whena light bulb came on.I knewthat egg whites were in the cake mix so, I crossed my fingers and hoped that it would be enough to work its magic in the now experimental batter.
|Angel food cake mix||16 Ounce (1 box)|
|Cake flour||1 1/2 Cup (24 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Sour cream||8 Ounce|
|Water||1 Cup (16 tbs)|
|Oil||1/2 Cup (8 tbs)|
|Clear vanilla||3 Teaspoon|
|Filling||2 Cup (32 tbs) (sweetened fresh whipped cream lime or lemon curd, assorted berries, ice cream, custard, pudding)|
1.Preheat the oven to 350°F.
2.Sift together the dry ingredients.
3.In a separate bowl, mix together the wet ingredients.
4.Using a hand mixer gradually beat the wet ingredients into the dry ingredients.
5.After all of the wet ingredients are added, continue mixing for around 2 minutes or until fully combined. The batter will taste sweet at this point but, it will mellow as the cupcakes bake.
6.Line 24-26 muffin tins with cupcake liners. Fill each about 2/3 full. Depending on how you separate the batter, you may be able to yield more than 24 cupcakes.
7.Bake for 20 minutes until the tops are golden and a toothpick inserted into the center comes back clean. Cool completely on a wire rack.
8.Use a sharp knife to remove a small opening from the centers, and fill with fresh whipped cream, lime or lemon curd.
9.Garnish with fresh berries and a sprig of mint. Alternatively, serve glazed with a lemon or orange glaze.