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Angel Food Cupcakes with Whipped Cream and Berries

Make angel food cake in cupcake form and top with fresh berries and vanilla-bean whipped cream and you will have a heavenly little dessert.
By Bree Hester

Instead of making angel food in the typical tube pan, try making mini versions in a muffin tin. The result is a pretty, airy, little cake that is a perfect vehicle for whipped cream and fresh berries. The cupcakes are beautiful all on their own, but with a dusting of powdered sugar, they are absolutely heavenly.

All you need is a box of Betty Crocker® white angel food cake mix, water, muffin tins and paper muffin-tin liners.

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Preheat oven to 375°. Line a muffin pan with liners. In a large bowl, beat the cake mix and water on low speed for 30 seconds. Raise the speed to medium and beat for an additional minute.

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Add the batter to the liners and fill ¾-full.

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Bang the pans on the counter to remove air bubbles.

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Bake for 12 to 20 minutes. When they are done, the tops will be golden brown and the cracks will be dry. Cool completely on a wire rack.

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In a chilled medium bowl, beat whipping cream, sugar and vanilla-bean paste with an electric mixer on high speed until stiff peaks form. Transfer to a piping bag fitted with a large star tip.

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Pipe whipped cream onto cupcakes.

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Garnish with fresh berries and a dusting of powdered sugar.

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