Raspberry-Chocolate Angel Food Cupcakes

These beautiful little spongy angel food cupcakes are filled with raspberry preserves and topped with a chocolate yogurt frosting. They taste more sinful than they are!

While many of the successful blogs (and many that I love to read as well so no judgement) tend to be niche-oriented, I pretty much do whatever I want here. Sure I may have a confusing blog name leading people to believe that I am in fact a niche blog only sharing cookies and other desserts but that was never my intention. The “spiffy cookie” was  more like my internet cooking persona, a living cookie (hence the eyes) bringing you spiffied up recipes. However, there are times that I consider either making a separate blog for my savory recipes or strictly posting sweets. But you know what? That’s not what I want and apparently neither do you because every year I get comments from readers saying how much they love the diversity of recipes I share. I’m glad we’re on the same page.

The recipes I share truly indicate the way I eat in real life. I try to eat healthy meals but sometimes I just need a big juicy burger or greasy pizza and most of the time I cannot resist dessert, which gives you the random assortment of recipes to be found here. While healthier desserts are not common, they do tend to sneak in from time to time and in fact today I am sharing not necessarily a healthy dessert but a lighter one. This was my first experience making angel food cake not from a box and I was thrilled with the results. These beautiful little spongy cupcakes taste more sinful than they are with a raspberry preserve filling and chocolate yogurt frosting. They’re basically breakfast food.

One year ago: No-Churn Chocolate Almond Ice Cream

Three years ago: Garden Vegetable Cream Cheese, Corn, and Bacon Waffles

RASPBERRY-CHOCOLATE ANGEL FOOD CUPCAKES

Makes 2 dozen

Ingredients:

CUPCAKES

8 egg whites

1 Tbsp water

1 tsp cream of tartar

1/4 tsp salt

1 cup sugar

1-1/4 tsp vanilla extract

3/4 cup all-purpose flour, sifted

3/4 cup seedless raspberry preserves

FROSTING

6 oz. semisweet chocolate chips

3/4 cup low or nonfat plain Greek yogurt (I used 0% Chobani)

1/2 pint fresh raspberries

Directions:

1. Heat oven to 350°F. Line 2 pans with cupcakes liners, set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve immediately, or refrigerate and bring to room temperature 1 hour before serving.

Source: Adapted slightly from SELF Magazine.

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