ANGEL FOOD CUPCAKES
I didn't know that an angel food cake mix could make cupcakes. This is great everyone gets their own piece of the coveted crust!! You can also spiff these up a bit - see the note below.
Provided by Ceezie
Categories Dessert
Time 25m
Yield 30-36 cupcakes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 62.3, Fat 0.1, Sodium 74.4, Carbohydrate 14.2, Fiber 0.1, Sugar 6.7, Protein 1.4
ANGEL FOOD CUPCAKES
These come out very well, and are great with strawberries on top. Pretty too.
Provided by Gail
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Yield 12
Number Of Ingredients 1
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.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 34.7 g, Protein 3.4 g, Sodium 369.8 mg, Sugar 25.8 g
ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES
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
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
CHOCOLATE ANGEL FOOD CUPCAKES
Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.
Provided by Ducky
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
- Remove from heat and stir in vanilla.
- In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
- Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
- Quickly add cocoa mixture and beat 20 seconds until just blended.
- In a small bowl, combine flour and baking powder.
- Fold into egg white mixture, one fourth at a time.
- Spray 12 regular muffin cups with vegetable cooking spray.
- Divide batter evenly between muffin cups.
- Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
- Remove from oven and cool on wire rack for 10 minutes.
- Run a knife around edge of cupcakes to loosen.
- Remove cupcakes and cool on wire rack.
- Invert onto serving plate.
- Garnish each with a little whipped cream and a strawberry, if desired.
Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5
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- Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-4 liners – this recipe makes about 14-16 cupcakes. Set aside.
- In a food processor or blender (I use this one), pulse the sugar until fine and powdery. Remove 1/2 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites, water, and cream of tartar together on medium low until foamy, about 1 minute. Switch to medium-high and slowly add the 1/2 cup of sugar. Whip until soft peaks form, about 5-6 minutes. See photo above for visual. Add the vanilla extract and beat just until incorporated.
- In several additions, slowly sift the flour mixture into the egg white mixture using a fine-mesh strainer, gently folding after each addition. To avoid the cupcakes from deflating or tasting dense, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Spoon batter into liners, filling only 2/3 full to avoid spilling over the sides.
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