Sticky, messy, and outrageously delightful = gluten free angel food cake bites filled with fresh strawberries:
I wouldn’t make them for a fancy, stuck-up, everything has to be p-e-r-f-e-c-t dinner party.
But, but, but, but I have, do, and will make them whenever I want to over indulge on dessert without much guilt. Actually these little gems are carefully divvied up in this household. Heaven help the person who eats more than their allotted 3 cupcakes!
They’re reminiscent of strawberry shortcake.
Tell me something: what is strawberry shortcake to you? I think it’s a regional thing but I’m from the midwest and shortcake always meant pound cake with strawberries. Then I moved to the south and everyone is using biscuits! I was all, “what the?? y’all are doing it wrong!” (Yes, I say “y’all” now because I’m one of those people who speak in whatever accent those around me are using. I have no idea why but my mom does it too. It’s weird.)
Anyways, I think if I’m going to do strawberries and some sort of cake (or biscuits) angel food cake is my favorite combo.
You know what’s strange? I googled this idea of strawberries baked in angel food cake and it doesn’t seem to exist? Some recipes add strawberries after the fact but not during the actual baking.
I’m 99.99998% sure that you canNOT turn this recipe into a regular angel food cake instead of the bites. The strawberries being so wet really messes with the structure of the cake.
Which is why I kept them upside down after baking. So the bottom of your cupcake is actually your top. And they’ll still kind of go slanty and stuff. If you’re a type A personality these might drive you a little batty. Me? I’m ADHD and therefore accustomed to disaster and disorganization.
Expect them to be deliciously imperfect and you’re good to go (and you’ll probably wish you’d made a double batch!).
P:S: I almost forgot! They’re grain free too because they use coconut flour! I don’t do the paleo thing so I tend to forget or not even notice when my recipes are grain free or paleo friendly.
- ¾ cup sugar, divided
- ¼ cup coconut flour
- 2 tablespoons tapioca flour
- 2 tablespoons potato starch
- ½ teaspoon xanthan gum
- pinch of salt
- ¾ teaspoon cream of tartar
- 1½ teaspoons vanilla extract
- 6 large egg whites, room temperature
- 2 cups sliced strawberries (about ¾ of a 1-lb container of strawberries)
- Place oven rack in lower third of oven and preheat to 375. Grease bottoms only of a 12 cup muffin tin.
- In small bowl whisk together ¼ cup sugar, coconut flour, tapioca flour, potato starch, xanthan gum, and salt. Set aside.
- In mixing bowl of a stand mixer with whisk attachment beat egg whites 1-2 minutes until frothy. Sprinkle cream of tartar over them. Slowly beat in remaining ½ cup sugar in a slow steady stream. Add in vanilla. Beat until stiff peaks form.
- Sift half the flour mix over the top and fold into the egg whites. Sift remaining flour and fold again. Gently fold in strawberries. If you go slow enough your mixture will not turn pink.
- Fill muffin cups to the top. Bake 23-27 minutes, until tops are golden brown and toothpick comes out clean.
- Cool completely before removing! Invert the cupcakes after removing them so that the top of the cupcake becomes the bottom, otherwise they don't stand very well. (or ya know, just eat them all so they never even have to stand...)