Angel Food Cupcakes Wwhipped Cream Nberries Recipes

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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



Angel Food Cupcakes with Whipped Cream and Berries image

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

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

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



Angel Food Cupcakes image

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

1 (18.25 ounce) package angel food cake mix

ANGEL FOOD CUPCAKES W/WHIPPED CREAM N/BERRIES

Found this easy and delicous recipe at a "Betty Crocker" site and it was such a hit with everyone wanted to make sure I saved it. The use of a boxed, white angel food cake mix makes it a breeze to make and looks so impressive

Provided by Bonnie G 2

Categories     Dessert

Time 30m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 8



Angel Food Cupcakes W/Whipped Cream N/Berries image

Steps:

  • Heat oven to 375.
  • Place paper baking cup in each of 30 regular size muffin cups.
  • In large bowl, beat cake mix and water with electric mixer on low spead 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 and cool.
  • In medium bowl, beat whipping cream with electric mixer on medium high speed until slightly thickened.
  • Reduce speed; beat in granulted sugar and vanilla bean paste.
  • Increase speed; beat mixture until stiff peaks from.
  • 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 97.7, Fat 3, SaturatedFat 1.8, Cholesterol 10.9, Sodium 79.7, Carbohydrate 16.6, Fiber 0.4, Sugar 9.4, Protein 1.6

1 (16 1/2 ounce) box 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 raspberry
1 cup fresh blueberries
1/4 cup powdered sugar

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