Angel Food Cupcakes with Whipped Cream and Berries

Prep 10 min
Total 60 min
Servings 30

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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. Recipe by Baked Bree.

Ingredients

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups water

1 cup heavy whipping cream, well chilled
2 tablespoons granulated sugar
2 teaspoons vanilla bean paste
1 cup fresh raspberries
Icing sugar

Steps

1

Heat oven to 375ºF. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
2

In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
3

Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
4

In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
5

Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with icing sugar.

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.

No nutrition information available for this recipe