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
DARK CHOCOLATE FILLED ANGEL FOOD CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h55m
Yield 1 dozen cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
- Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl.
- Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more.
- Spoon the sifted ingredients into the egg mixture and whisk to combine.
- Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely.
- For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips.
- Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner.
- For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes.
- Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately.
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
QUICK MOUSSE FILLED ANGEL FOOD CUPCAKES
When it was nice and hot out one spring day I decided I needed a dessert to go with my star meal. Stuffed Cornish Hen with Balsamic Reduction. I thought I have lemon pudding mix at home. What could go with that? I turned the corner in the grocery store and saw it Angel Food Cake. I didn't have a lot of time and I knew that I wouldn't finish it so I thought Cupcakes. I bought a box of Pillsbury angel food, some seedless raspberry jam, Cool whip and took it home to make it. It turned out so delicious I ended up eating half the batch. I do warn you though. You do need a large bowl because this will double in size when you add the water. And unless you're serving all of them immediately I would put the mousse in as many cupcakes as you will need at the moment. The angel food will hold and it's best cold anyway. Enjoy!
Provided by Noirmuse
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F
- Mix the angel food cake mix with the water. Just enough moisten don't over mix.
- Pour into 24 cupcake liners in cupcake tins. Don't worry if they're rather full it'll be fine.
- Bake until the tops are golden brown. About 20 minutes they won't take very long. Unfortunately the box doesn't say how long for cupcakes.
- Take them out and let them cool on a rack. While they cool mix the cool whip with the jam and then the pudding mix. It'll be stiff at first but, it's supposed to be thick.
- Cut off the top of the cupcake. Push the center down a little and spoon on a little bit of the mousse. Serve immediately.
Nutrition Facts : Calories 134.6, Fat 2.5, SaturatedFat 2.1, Sodium 256.2, Carbohydrate 27, Fiber 0.1, Sugar 10.6, Protein 1.6
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