Putting Up Peas, and Stuffed Angel Food Cupcakes
Channel: Mailer's Landing
Date: 2021-06-23

Enjoying the Great Indoors, a story in three acts:
Act I - Pocket Harvests and Blanching Peas A Handful at a Time
Act II - Leftovers Are My Superpower
Act III - Give It a Wiggle & Stuff It - OMG, CAKE

Growing, building and cooking in New England, zone 6b

Instagrams - https://www.instagram.com/mailerslanding/ and  https://www.instagram.com/thisrabbit/
Facebook - https://www.facebook.com/Mailers-Landing-Tiny-Homestead-103525935176379

Mailer's Landing shop - https://etsy.me/3hZOIdd

_Angel Food Cupcakes_ - yields 18 large or 24 regular cupcakes

12 egg whites (to make 1 ½c)
1 ¼ c cake flour (AP flour works just fine in this too)
1 ½ c sugar, separated into 1c and ½ c*
1 ½ tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract
½ tsp almond extract
~1 ½ c fruit**

1. Preheat your oven to 350° & get your cupcake pans and liners ready
2. Meringue time! Pop your egg whites into the bowl of your stand mixer and mix on low until just foamy. Add cream of tartar, extracts, and salt. 
3. Bump the speed on the mixer up, and beat until the eggs start to gain some substance, but are not yet peaky, then add 1c of the sugar while on low speed. Beat on high until soft peaks form.
4. Fold in all of the flour and the remaining  ½ c of sugar
5. Assembly: Fill cupcake liners ⅓ full with the batter, then add a teaspoon or two of your fruit filling. Top with batter until liners are just over ⅔ of the way full.
6. Bake for 25 minutes until cupcake tops are golden. (If your cupcakes crack that’s 100% ok - angel food does that sometimes ~.o)

*Some people insist that you run your sugar through a coffee grinder or food processor to make superfine sugar for this recipe. I have never done that, and my cupcakes have been pretty consistently great, but hey, your kitchen, your rules - do it like you like it!
**I used canned fruit filling, but you can absolutely use fresh fruit instead & it comes out great! If you go with fresh fruit, I recommend cutting it and letting it sit for ~half an hour at room temperature to let the fruit release some of its moisture before stuffing the cupcakes. You can add sugar & other spices to your fruit if you’d like.