Anyway, on to the food. Growing up, I remember that every year on his birthday, my dad wanted angel food cake, which we cut in half and put rainbow sherbet in the middle, kind of like a sherbet sandwich with angel food cake bread. I also seem to remember him liking black raspberry ice cream. So, when I came across these 2 recipes on Fake Ginger, I knew I had to incorporate them into his party. I served these cupcakes with a side of rainbow sherbet, just for good measure. Somehow, my frosting did not thicken as nicely as it did on Fake Ginger, so I was unable to pipe it like I was hoping to, but I think that the glaze actually turned out quite nicely.
For the Cupcakes:
1 cup Cake Flour
1 1/2 cups Sugar, divided
1/4 teaspoon Salt
12 Egg Whites
1 teaspoon Vanilla
1 1/2 teaspoons Cream of Tartar
In a small bowl, sift together the flour, 3/4 cup sugar, and salt. Set aside. In a large bowl using an electric hand mixer, or the whisk attachment of a stand mixer, beat the egg whites with the vanilla and cream of tartar until soft-medium peaks are formed, about 3-4 minutes. Gradually add the remaining 3/4 cup sugar, continuing to beat until stiff peaks are formed, about 5 minutes. Fold in the dry ingredients with a rubber spatula, taking care not to over mix and deflate the batter. Scoop about 1/4 cup of batter into each well of 24 lined cupcake pans. Bake at 375 degrees for 12-15 minutes, or until lightly golden.
For the Frosting:
1 stick Unsalted Butter, softened
6 ounces Fresh Blackberries, pureed and strained (I didn't strain and it seemed fine)
1/2 teaspoon Lemon Juice
3 cups Powdered Sugar
Food Coloring, if desired
Cream the butter with an electric mixer until fluffy. Add the blackberry puree and lemon juice and mix until combined. Add the powdered sugar 1/2 cup at a time until the frosting reaches the desired consistency. Add food coloring if you wish until everything is a solid color. Pipe or spread onto cupcakes.