raspberry-chocolate angel food cupcakes

How To Make raspberry-chocolate angel food cupcakes

• 1

  Heat oven to 350°F. Line 2 pans with cupcakes liners, set aside. In a large bowl, beat egg whites, water, cream of tartar and salt with an electric mixer on medium-low speed until foamy. Continue to beat while adding the sugar a little at a time, until batter is fluffy. Add vanilla and beat 1 minute more. Sprinkle a small amount of the flour over top of batter and fold in; repeat 8 to 10 times or until all the flour is incorporated.
• 2

  Using a 1/3 measuring cup, fill the cups with batter in the prepared pans. Bake, rotating halfway through, until lightly golden and surface springs back gently to the touch, about 25-30 minutes. Cool on a wire rack for 10 minutes, remove from pan and then let cool completely. Next, prepare the frosting. Melt chocolate in a double boiler, remove from heat and stir in sour cream until smooth. Allow to cool to room temperature.
• 3

  Once everything has cooled, cut a small 1/2-inch hole into the top of each cupcake. Fill each cavity with 1/2 Tbsp raspberry preserves. Top with frosting and raspberries. Serve immediately, or refrigerate and bring to room temperature 1 hour before serving.
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