Angel Clouds

Not too long ago, I needed to make a quick dessert and decided to try an experiment. I don’t know why I always do this to myself, but I’m usually testing something out for the first time when the risks are the highest. Specifically, several hours before an event the internal conversation goes something like, “Shoot, I totally forgot to plan what to bake! What do I make … what do I make?! Hmm I’ve never tried that dessert before and it’d be really cool to ‘questomize’ it.”

Miraculously, my baked goods (and cooking) usually turn out well despite the odds of serious disaster. That’s exactly how I happened upon these angel food cake cupcakes. Up until that point, I had no idea what angel food cake even tasted like, let alone how to properly make it. I gave it a go and figured that with all the talk (at least on baking blogs) about how airy it is, it’d probably pair well with whipped cream and fruit … maybe?

Well, I have to say that these are my new favourite. And not to brag but … ummm … I even saw two people fighting over the few that weren’t ravished within the first few minutes of their arrival. It’s okay, I don’t judge. I had to also remind myself that fighting at a gathering over my own baked goods wouldn’t be  … well … acceptable.

 

Angel Clouds
Yields 60
These light and fluffy treats will have you on cloud 9.
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Prep Time
20 min
Cook Time
26 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
26 min
Total Time
1 hr 30 min
Ingredients
  1. 1 box Betty Crocker Angel Food Cake mix
  2. 1 small container Fresh raspberries
  3. 1 226g tub Cool Whip, thawed
Instructions
  1. Preheat oven to 325°F.
  2. Prepare cake batter according to package instructions.
  3. Pour batter into 60 paper lined muffin cups dark, distributing the batter evenly among the cups.
  4. Bake for 26 minutes or until tops are light golden brown.
  5. Cool the cupcakes in the pans for 10 minutes.
  6. Remove to wire racks and cool completely.
  7. Once the cupcakes have cooled, place washed raspberries in a large mixing bowl. Crush the raspberries using a fork. Make sure the raspberries are mashed to very tiny pieces.
  8. Slowly begin to the fold in the cool whip into the raspberry mash. Stir until thoroughly blended.
  9. Place the icing in a piping bag with any tip of your choosing. A wider star tip will probably work best.
  10. Starting from the outermost part of the cupcake and working inwards, pipe icing onto each cupcake in a circular motion.
Notes
  1. It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.
  2. For an even tastier version, insert a dollop of raspberry jam into the center of each cupcake before frosting.
Dots & Lace http://dotsandlace.com/

 

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