Pineapple Angel Food Cupcakes

ANGEL FOOD CUPCAKE RECIPE

Steps:

• Preheat oven to 375.
• Prepare cake as directed on package. Pour batter into 30 paper-lined muffin cups to about 2/3 full. Bake for 13-14 minutes or until tops are golden brown. Make sure to refrigerate batter if baking in batches.
• Cool cupcakes in pan for 5-10 minutes then remove and cool.
• In a medium bowl, mix together pineapple juice, pudding mix and whipped cream. Mix until combined and use to frost cupcakes.
• Top with assorted berries and mint leaves if desired.

PINEAPPLE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

ANGEL'S FOOD CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
• Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
• Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
• Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
• Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
• Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
• Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
• For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
• Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.

ANGEL FOOD CUPCAKES

Steps:

• Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
• Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
• Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
• Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
• Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.

ANGEL LUSH CUPCAKES

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
• Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
• Top with berries.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
• Prepare batter as directed on the box. Fill muffin cups 2/3 full.
• Bake for 15 to 20 minutes, or until done.

PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.

PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat the oven to 350 degrees F. Grease a 13-by-9-inch glass baking dish with nonstick cooking spray. Put the dry angel food cake mix and crushed pineapple in a large bowl and beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for one more minute. Transfer the batter to the prepared baking dish.
• Bake until the cake springs back when pressed in the center, 25 to 30 minutes. Place the cake on a wire rack and let cool completely, about 2 hours. Slice with a serrated knife. Refrigerate any leftovers.