Description
Delight your taste buds with these light and airy Angel Food Cupcakes topped with homemade whipped cream and fresh berries. Perfect for any occasion, these cupcakes are easy to make and offer a refreshing, sweet treat with the natural flavors of raspberries and blueberries served with a dusting of powdered sugar.
Ingredients
Scale
Angel Food Cupcakes
- 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
- 1 1/3 cups water
Whipped Cream Topping
- 1 cup heavy whipping cream, well chilled
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla bean paste
Garnish
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- Powdered sugar, for dusting
Instructions
- Prepare Oven and Muffin Cups: Heat the oven to 375°F. Place paper baking cups in each of 30 to 36 regular-size muffin cups to prepare for baking.
- Mix Batter: In a large bowl, beat the angel food cake mix and water with an electric mixer on low speed for 30 seconds, then increase to medium speed and continue beating for 1 minute until well combined and smooth.
- Fill Muffin Cups and Bake: Pour the batter into the muffin cups, filling each about three-quarters full. Bake for 12 to 20 minutes or until the cupcakes turn golden brown and the cracks on top feel dry to the touch. Remove the cupcakes from the muffin cups and transfer them to a cooling rack. Allow to cool completely.
- Prepare Whipped Cream: In a medium bowl, beat the chilled heavy whipping cream using an electric mixer on medium-high speed until it slightly thickens. Lower the speed and beat in the granulated sugar and vanilla bean paste. Increase the speed again and beat until stiff peaks form, resulting in a firm and fluffy whipped cream.
- Decorate Cupcakes: Spoon the whipped cream into a decorating bag fitted with a large star tip. Pipe the whipped cream generously on top of each cooled cupcake. Garnish with fresh raspberries and blueberries, and sprinkle with powdered sugar to finish.
Notes
- Use chilled heavy cream to achieve the best whipped cream volume and texture.
- Ensure the cupcakes are completely cooled before piping the whipped cream to prevent melting.
- The baking time may vary based on your oven; start checking at 12 minutes.
- Vanilla bean paste adds an intense vanilla flavor, but you can substitute with vanilla extract if unavailable.
- For a variation, try different fresh berries or add a drizzle of berry sauce under the whipped cream.
