Angel Food Cupcakes?
I picked some great Blueberries and froze them. Does anyone know if I made Angelfood batter and dropped a few of the berries in would they bake ok? I think I would just dust them with Powder Sugar when cool.
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9 Comments:
I did exactly this one time, and it didn't work out as well as I'd hoped. I thought the blueberries would be suspended in the batter, but instead they mainly sunk to the bottom and added a lot of moisture to the cake. It didn't rise sufficiently, and the then-cooked blueberries, which were at the top of the cake when I turned it out of the pan, collapsed the entire cake. It looked horrible, but tasted pretty good.
chgoeditor at 9:00AM on 07/28/09
angel food cupcakes are awesome, but i'd just serve the berries with it on the side or maybe make up a sauce with them to pour over it.
gastronomeg at 10:10AM on 07/28/09
Don't add them. I made that mistake years ago with strawberries. I like gastronomeg's idea to put them on the side
meem21 at 11:08AM on 07/28/09
If you really really want them in the cupcakes, toss the berries with a little flour before you add them to the batter. The flour will help suspend them in the batter so they don't all sink to the bottom.
ProfessorChaos at 11:15AM on 07/28/09
I use frozen blueberries all the time when baking. Last month I made a blueberry buckle with frozen berries and it came out great. I have made muffins too. Last week I just used frozen berries to make a blueberry sauce that I swirled in cake batter. It was amazing! I don't do anything special with them, use them just as you would fresh.
xwafflesx at 11:32AM on 07/28/09
Oops, forgot to add that I think fresh or frozen blueberries in cupcakes is a bad idea. Blueberries are rather large and heavy for such a light batter. Like I said, in muffins, buckles, or boiled into a sauce and put in a cake works but for cupcakes I would leave them out.
xwafflesx at 11:34AM on 07/28/09
Angel food cake is especially light. Since its supposed to be nice and airy when complete, adding berries to it will probably make it fall. if you want a blueberry-laden cake, try a different, denser cake batter (for that, do the flouring idea). Otherwise, have the blueberries fresh on the side with some cream. :]
engmcmuffin at 12:08PM on 07/28/09
Try a basic one egg yellow cake and add the blueberries. Some will sink to the bottom, but you can treat it like an upside down cake if that happens. This is especially likely if you're using the large domestic blueberries.
I've made Fannie Farmer's recipe dozens of times with blueberries:
Cream til fluffy 4Tbsp butter. Beat in 3/4 cup sugar, 1/2 tsp vanilla, and 1 egg. Sift together 1.5c pastry or cake flour, 2 tsp baking powder, 1/4tsp salt, and add to butter mix alternately with 1/2 cup milk. Spoon into buttered 8x8 pan. Sprinkle 1/2-1 cup blueberries over top (no need to flour), and perhaps add coarse sugar or cinnamon sugar. about 25 minutes in a 350 oven.
Using wild blueberries they just float down into the cake and distribute themselves. divine. If using just all purpose flour use a couple of T less. Pastry flour is available at King Arthur's, or you can use 2/3 AP and 1/3 cake.
lemonfair at 5:04PM on 07/28/09
I think I will just make blueberry muffins, the group I cook lunch for isn't picky at all. Thanks for all the help all!!!!
WSLunch at 9:27PM on 07/28/09