Adventures in Healthier Eating with 2 Kids and a Picky Husband

Failed Pomegranate Angel Food Cupcakes

Posted by 8 years ago 12 Comments

The name says is all. It’s a FAIL! BUT on toddler entertainment alone the video is worth posting. He’s in rare form and practically falling asleep by the end although he’ll never admit it. So take this video at face value. As mom taught me, it never hurts to try! That being said.. I can’t wait to try this idea again!

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There are 12 comments so far. Join in on the conversation.

    Allison K

    April 9, 2009

    Roni! I'm intrigued. Very unique idea! I only made angel food cake once from scratch a couple years ago, so unfortunately, I don't remember a lot about the mechanics behind the no-greasing-rising-then-falling thing. But, it seems like you have a great start. I agree that reducing the amount of batter in the cupcake tins would be a good idea (plus, you could make half the batter). Typically, I'm used to those nice dome topped cupcakes, but I think the ones that are flat are a more traditional/true form of cupcake. Also, I was so disappointed that the pink didn't translate after baking! But, I thought it might be cool to do a simple glaze for the cupcakes (the powdered sugar and milk thing), but instead, use pomegranate juice in place of the milk and that might give the cupcakes the pinky color you are after? Let us know how this idea pans out! Such a great idea, I might have to experiment with this one on my own!

    Allison K

    April 9, 2009

    Ack! Sorry for the second comment but I forgot to say that you also might be right about over beating the batter.. which would cause the cupcakes to fall a lot. Doesn't seem like there should be a leavening issue since you're using a mix and don't have to worry about old baking powder... okay! That's it! Good luck with the future experiments!


    April 9, 2009

    Hey, Dunkin' Donuts has some failed angel food muffins too. It's a great idea though; I'm looking forward to the final version!


    April 9, 2009

    Angel food cake is difficult to make... I have tried those cupcakes and had the same thing happen. I know you have to make sure you cook it well enough (golden brown and kind of cracks) and have read that it is best to cool it upside down, suspended off the counter (not so easy with cupcakes?!). I think mixes can also be finicky. Sounded yummy though, and I kind of liked the chewy part when I made them!

    Krista S.

    April 9, 2009

    I love angel food cake! I used to make it with those box mixes, but then my mom (bless her heart) bought me a KitchenAid stand mixer so now I make it from scratch. I have to say though, that I have NEVER had any luck whatsoever with making them into cupcakes. They always shrink and get all weird. I'm just not so sure that it's a cake that takes well to being baked into cupcakes. I absolutely LOVE your pomegranate idea, though.


    April 9, 2009

    Can't wait to see what your new kitchen is like! Loved the video...Ryan is so cute...


    April 10, 2009

    Can I say I don't think it's a fail if the tasted good! And now you can make the even smaller and less calories. Sounds like a winner to me!


    April 16, 2009

    I have never made angel food into cupcakes but, I have made it into a cake using a 9x13 pan. I use the box mix that you have and just add a can of crushed pineapple(juice and all). It always turns out great. The pineapple chunks fall to the bottom (kinda like pineapple upside-down cake) and the cake has a pineappl-y flavor. I'm not sure why yours didn't work. Maybe it is the cooling upside down thing. BTW...I just mix mine with a spoon and only until it is incorporated.


    April 18, 2009

    You'd have to check the ingredients of your mix, but traditional angel food cake uses no leavening but whipped egg whites. In fact, you're supposed to whip them until stiff peaks form. Then you carefully fold in the flour and other ingredients without deflating the eggs. They probably say beat on medium for a full minute to whip enough air into the eggs to make them rise. It's not just to combine the ingredients well. I think you're right that you should use less batter per cupcake so when it rises, it stays inside the cup. It would collapse less if you cooled them inverted, but then you obviously couldn't use the liners which make them easier to remove from the pan. I wouldn't call your experiment a total failure since the cupcakes were still fluffy. When you said they fell or collapsed, I was expecting them to be like hockey pucks.

    jorge medina

    October 11, 2009

    helloo que manera mas linda de preparar una comida con tu hijo muy bien saludos


    January 3, 2010

    Hi Roni Stumbled on your site about a week ago and have been having a great time going through all your old posts. I make this using a tin of crushed pineapple. Make sure you use an extra large bowl because when you add the pineapple everything fizzes like crazy (my kids love that part) I just lightly mix with a fork and pour into lined muffin trays (about 1/2 full) and bake about 10 minutes. Comes out great!!


    January 3, 2010

    Forgot to add that it makes 36 medium size cupcakes. I leave some out and freeze the rest.