Angel Food Cupcakes with Whipped Cream and Berries
Topped with fresh berries and vanilla bean whipped cream, dessert becomes heavenly.
1 box white angel food cake mix (e.g. Betty Crocker®
1 1/4 cups water
1 cup heavy whipping cream, well chilled
2 tablespoons granulated (white) sugar
2 teaspoons vanilla bean paste
1 cup fresh raspberries
1 cup fresh blueberries
confectioners' (powdered) sugar
Preheat oven to 375°F (191°C). Prepare muffin pans by 30 to 36 placing paper baking cups in the cavities.
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 for 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to a wire 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.
Preparation Time: 10 minutes
Total Time: 1 hour
If you have extra batter and not enough muffin cups, keep the batter in the refrigerator while the cupcakes are baking and repeat the process.
If you do not have vanilla bean paste, substitute 2 teaspoons vanilla.
Amount per serving: unavailable