Set aside that cumbersome angel food cake pan and make this lighter-than-air dessert in cupcake form, instead. Topped with vanilla bean whipped cream and fresh berries, this is a truly heavenly treat.
If you have extra batter and not enough muffin cups, keep the batter in the refrigerator while the cupcakes are baking and repeat the process.
If you do not have vanilla bean paste, substitute 2 teaspoons vanilla.
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