angel food cupcakes with mascarpone frosting recipe -- a lesson on pink!
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup cake flour (84 g)
  • ¾ cup powdered sugar (74 g)
  • 6 egg whites (mine equaled 175 g)
  • ¼ teaspoon white vinegar
  • ½ teaspoon kosher salt
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • FOR THE FROSTING: 2 ounces cream cheese, softened
  • 8 tablespoon unsalted butter, softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon kosher salt
  • Zest of 1 lemon
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • ½ cup mascarpone cheese, softened
  • pink food coloring (or other color) - I used Wilton's food gel
  1. Make the cupcakes: Heat oven to 400 degrees F. In a bowl, sift together flour and powdered sugar; set aside.
  2. In the bowl of a stand mixer with a whisk, beat egg whites, white vinegar, and salt on medium-high speed until soft peaks form. Slowly add sugar and vanilla, and continue beating until stiff peaks form. Add sifted flour mixture and gently fold until smooth*; fill 12 muffin tin cups lined with cupcake liners to the top with batter. In retrospect, I should have used a piping bag to fill the cupcake wells, to make each cupcake a little more even.
  3. Bake at 400 degrees for 5 minutes, then for 15-20 more minutes at 325 degrees until lightly browned. Let cool completely.
  4. Make the frosting: In a bowl, beat cream cheese, butter, vanilla, salt, and zest on medium-high speed of a hand mixer until smooth. Add powdered sugar and juice, and beat until smooth and fluffy, about 2-3 minutes. If using food coloring, add it here. Gently stir in mascarpone, and then transfer frosting to a small piping bag or plastic bag fitted with a plain tip.** I made a bubbly design, it seemed to fit the girly-pink theme. I topped mine with the quintessential girly topper: edible pink pearls.
  5. These keep well in the fridge (for the sake of keeping the frosting from wilting) or at room temperature if in cooler climes, for a couple of days.
* Remember my french macaron tutorial? That is a great place to start for getting the right egg white consistency as well as how to fold without smashing. ** If working in a warm kitchen, like I was while I made these, you may need to mix up your frosting, then chill it before using. I felt my frosting was getting a little loose as I piped, so I put the filled piping bag into the fridge for about 5 minutes, then resumed decorating.
Recipe by story of a kitchen at