Angel Food Cupcakes With Whipped Cream And Berries

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ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES



Angel Food Cupcakes with Whipped Cream and Berries image

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.

Provided by Bree Hester

Categories     Dessert

Time 1h

Yield 30

Number Of Ingredients 8

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
1 cup fresh blueberries
Powdered sugar

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
  • 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.
  • 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.
  • 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.
  • Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

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