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Come Party With Me: Engagement Party — Dessert

Besides serving savory nibbles at a champagne cocktail engagement party, offer guests a couple of sweet treats too. Fill bowls with chocolate candies and make one delicious dessert for guests to enjoy.

Cupcakes are classic and quintessential. They look pretty, can be prepared in advance, and are universally loved. This recipe features raspberry filled angel food cupcakes with a simple powdered sugar glaze.

For more fabulous wedding ideas, check out IDoSugar. And to see the recipe,


Angel Food Cupcakes with Raspberry Swirl

Angel Food Cupcakes with Raspberry Swirl

Angel Food Cupcakes with Raspberry Swirl


3 cups raspberries (3/4 pound)
1/4 cup plus 2 tablespoons granulated sugar
4 teaspoons cornstarch dissolved in 4 teaspoons of water
1 cup cake flour
1/2 cup confectioners' sugar
10 large egg whites (1 1/4 cups), at room temperature
1/2 teaspoon salt
1 plump vanilla bean, split, seeds scraped
1 teaspoon cream of tartar
3/4 cup granulated sugar
1 1/2 cups confectioners' sugar
1 1/2 tablespoons butter, melted
1 1/2 tablespoons water
Pinch of salt


  1. Make the filling: in a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes.
  2. Strain the raspberry puree into a small bowl and discard the seeds.
  3. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
  4. Meanwhile make the cupcakes: preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet.
  5. In a small bowl, combine the cake flour with the confectioners' sugar.
  6. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy.
  7. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
  8. Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
  9. Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
  10. Make the glaze: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes.
  11. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.

Makes 18 cupcakes.

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Join The Conversation
Liss1 Liss1 6 years
:drool: now i want cupcakes!
glamorouschic glamorouschic 7 years
hmmmm... so yummy...
aimeeb aimeeb 7 years
Phasekitty Phasekitty 7 years
These sound amazing- I'm such a sucker for raspberry and angel food. :drool:
lily_xx lily_xx 7 years
These sound divine. I need to purchase a pastry bag and then I am so making these.
Linda-McP Linda-McP 7 years
I am so hungry for cupcakes. Thanks, Party!
sonnabobble sonnabobble 7 years
and i love the swirl on top!
sonnabobble sonnabobble 7 years
this sounds so yummy.
ntshlv ntshlv 7 years
sounds good
Jude-C Jude-C 7 years
Mmm. Cupcakes.
almost-famous almost-famous 7 years
I just might take this idea and run with it! Make some chocolate cupcakes with chocolate chip chunk throughout the cupcake. My icing would be butter-cream and an editable flower on top. Although the people I know probably think the flower would be gross. LOL
almost-famous almost-famous 7 years
That's adorable!
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