Angel Food Surprise Cupcakes

We had a wonderful Easter dinner at my sister's this year & it was topped off by an angel food cake made by her mother-in-law, Penny. It was beautiful & light, covered with a whip cream frosting. But the best part was the surprise in the middle. She has cut it into two layers & sprinkled crushed Heath bars in between the layers then added more frosting to hold the layers together. I like it so much I wanted to try making a cupcake version.

Instead of cutting the cupcakes into layers I decided to cook the candy right into them. This meant the chocolate & the smaller pieces of toffee melted creating a layer in the middle. The bigger pieces of toffee stayed crunchy. Next time I might leave more in bigger chunks. These cupcakes shrink quite a bit when cooling (does angel food always do this?) making them a perfect 2 - 3 bite treat.

Angel Food Surprise Cupcakes
(adapted from Small Batch Baking)

2 T + 2 t all-purpose flour
1 t cornstarch
4 T superfine sugar (or granulated sugar ground fine in a food processor)
pinch of nutmeg
2 large egg white, at room temp
pinch of salt
1/4 t vanilla extract
1/4 t cream of tartar
5 - 6 t chopped chocolate covered toffee candy (Heath, Skor, Daim)
Whipped cream

Preheat oven to 350 F.

Mix the flour, cornstarch, sugar & nutmeg together & set aside.

Put the egg whites, salt & vanilla in a small mixing bowl. Beat on medium until frothy. Add the cream of tartar & beat until soft peaks form. While the mixer is still running slowly add the sugar. Beat on high until stiff peaks are formed. Fold in half of the flour mixture. Once incorporated fold in the second half.

Fill five 1/2 cup muffin tins half full with the batter (you can line the muffin tins with paper cups or leave plain & loosen the backed cupcakes with the help of a sharp knife). Sprinkle the chopped candy on top of the batter. Top off with the remaining batter, completely covering the candy.

Bake for 10 minutes. After 10 minutes drape a piece of tin foil lightly over the cupcakes. Bake for another 8 minutes or until the cupcakes are golden brown & spring back when pressed lightly in the middle. Cool cupcakes on a rack. The cupcakes will probably shrink up a bit but don't worry they still taste good.

Top with whipped cream.

Makes 5 cupcakes.


The Easter cake was a hit with the little ones, especially with a cupcake chaser.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2010 Kathy Lewinski