Raspberry Angel Food Cupcakes with Cubby's Frosting

Growing up Cubby's Frosting was a standard on all birthday cakes in our house. (I think Cubby was my Dad's cousin.) This fluffy white frosting wasn't too sweet & was perfect with my favorite pink cake mix (to this day I'm not sure what flavor the cake was but it was pink). This week's cupcake was inspired by those birthday cakes.


Raspberry Angel Food Cupcakes
(Adapted from Chockylit's Honey Chiffon Cake)

1/4 t salt
1 c + 1 T all-purpose flour
1/4 t salt
3/4 t baking powder
3 T olive oil
2 T skim milk
3 egg yolks
1/3 c raspberry jam (or jelly with the seeds strained out)
4 egg whites
1/4 t cream of tarter
1/4 c sugar
1/4 c frozen raspberries, broken into small pieces
pink or red food coloring (optional)(the raspberry jam makes the cupcake a light brown color & we wanted pink)

Preheat oven to 350. Prepare 15 muffin tins.
Sift flour, salt, and baking powder into the bowl of a standing mixer. Combine oil, milk, egg yolks, and jam in another bowl. Stir to combine. Start to beat the dry mixture on a low setting and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
Transfer mixture to another bowl. Wash and dry mixer bowl.
Whip egg whites with whip attachment on medium-high speed until foamy. Add the cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form. Scoop a cupful of the stiff egg whites into the batter and stir to combine. Transfer the batter to the egg whites (if you are using food coloring add it at this point too) and gently fold until there are no more streaks of egg white.
Fill cupcake cups about 1/4 full, sprinkle with frozen raspberry pieces then add more batter until 1/2 full. Bake for 22-25 minutes or until a toothpick comes out clean.

Makes 15 cupcakes

Cubby's Frosting

5 T flour
1 c milk
1/2 c unsalted butter
1/2 c shortening
1 c very fine granulated sugar (or 2 c powdered sugar)
2 t vanilla

In a saucepan over low heat cook flour while adding the milk slowly, stirring to form a paste. Remove from the heat & place in the fridge until evenly cooled.
Beat together butter, shortening & sugar. Add your cooled roux and the vanilla. Beat until smooth & fluffy.

As you can see Cubby's Frosting is a favorite with the next generation too.