Angel Food Cupcakes with Whipped Cream and Berries

Name: Angel Food Cupcakes with Whipped Cream and Berries
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 1 box Betty white angel food cake mix; 237 milliliters fresh blueberries; 2 Tbsps granulated sugar; 237 milliliters heavy whipping cream, well chilled; 30 servings Powdered sugar; 237 milliliters fresh raspberries; 2 teaspoons vanilla bean paste; 296 milliliters water

Angel Food Cupcakes with Whipped Cream and Berries is a gluten free dessert. This recipe serves 30. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 123 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up raspberries, blueberries, heavy whipping cream, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat oven to 375F.

Equipment you will use

Oven

Place paper baking cup in each of 30 to 36 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.

Ingredients you will need

Cake Mix

Water

Equipment you will use

Hand Mixer

Bowl

Pour batter into muffin cups, filling each 3/4 full.

Equipment you will use

Muffin Liners

Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Remove from muffin cups to cooling rack. Cool.

Equipment you will use

Wire Rack

Muffin Liners

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.

Ingredients you will need

Vanilla Paste