Angel Food Cupcakes

Wednesday, April 23, 2014
When I pinned this recipe a few months ago, it was only because I thought they looked pretty. I wasn't certain that I'd ever make them.

But when Easter rolled around, and I needed a dessert to make for dinner, these angel food cupcakes came to mind first. Due to my time constraints, I swapped out the homemade version for a box mix. The box mix produced delicious, light, and airy cupcakes. I was pleased.

The original recipe can be found here.

Angel Food Cupcakes

1 box angel food cake mix
1-1/4 cups water

For the whipped icing (or you could use prepackaged whipped icing):
  • 1-1/2 cups heavy whipping cream
  • 6 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • Fresh strawberries, blueberries or raspberries (optional)

1. Prepare the cake according to package directions. Instead of pouring batter in a tube pan, pour into lined or sprayed cupcake tins, filling 2/3 full.

2. Bake according to package directions. Allow to cool completely before applying the icing.

3. Using a knife or a piping bag, apply icing to the cupcakes. I like to use a piping bag for a more elegant look. If you don't have a piping bag, place icing in a quart-size freezer bag, snip off a corner, and squeeze icing out of the bag.

4. Place fresh berries on top. Refrigerate until ready to serve.

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