Angel Food Cupcakes W/Whipped Cream N/Berries – a delicious recipe with boxwhite angel, water, heavy whipping cream, sugar, vanilla bean paste, fresh raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375.
2
Place paper baking cup in each of 30 regular size muffin cups.
3
In large bowl, beat cake mix and water with electric mixer on low spead 30 seconds; beat on medium speed 1 minute.
4
Pour batter into muffin cups, filling each 3/4 full.
5
Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry.
6
Remove from muffin cups to cooling rack and cool.
7
In medium bowl, beat whipping cream with electric mixer on medium high speed until slightly thickened.
8
Reduce speed; beat in granulted sugar and vanilla bean paste.
9
Increase speed; beat mixture until stiff peaks from.
10
Spoon whipped cream into decorating bag fitted with large star tip.
11
Pipe whipped cream on top of cooled cupcakes; garnish with berries.
12
Sprinkle tops with powdered sugar.
292
kcal
Calories
21
g
Fat
22
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (16 1/2 ounce) boxwhite angel food cake mix, 1 ¼ cups water, 1 cup heavy whipping cream, well chilled, 2 tablespoons granulated sugar, and more.
Yes, Angel Food Cupcakes W/Whipped Cream N/Berries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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