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Angel Food Cupcakes with Whipped Cream and Berries
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Prep Time:
10 minutes
Total Time:
1 hour
Make angel food cupcakes with vanilla bean whipped cream and fresh berries for a heavenly dessert upgrade.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 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
Instructions:
  • Preheat the oven to 375°F and line 30 to 36 regular-size muffin cups with paper baking cups.
  • Using a large bowl, combine the cake mix and water. Start by beating on low speed for 30 seconds, then switch to medium speed for 1 minute. Fill muffin cups with the batter, filling each 3/4 full.
  • Bake the cupcakes until they are golden brown and the tops feel dry with cracks. Then, remove them from the muffin cups and let them cool on a rack.
  • In a medium bowl, whip the heavy cream with an electric mixer until slightly thickened. Add granulated sugar and vanilla bean paste, then continue whipping until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.
  • Top cooled cupcakes with a luscious swirl of whipped cream, fresh berries, and a dusting of powdered sugar.

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