These cupcakes are a quick, easy, and light dessert. These angel food cupcakes are topped with a light and airy vanilla bean whipped cream and fresh fruit of your choice.
I am not usually one to cheat when it comes to desserts. I will not lie, I’m totally a purist and believe that you should make just about everything from scratch including flavorings, sauces, and even coffee syrup. Except when it comes to 2 things, angel food cake and boxed brownies. They might just be the one thing that is better from the box. Homemade angel food cake is much denser than boxed angel food cake and uses so many egg which always leaves me wondering what the heck I am going to be doing with 14 egg yolks. It is also much more time consuming, costs a lot more to make, and is a little finicky when it is humid.
With the holidays around the corner, some things have to go out the window. You do not have time to do it all, so boxed angel food cake all the way. Although I am all for boxed angel food cake please do not take this as an okay to use boxed cake mix for regular cakes. You definitely can taste the difference.
Angel food cake from the box might be one of the easiest cakes to make ever. The only ingredient you have to add is water, and most brands give you only 3 steps to follow.
How To Make a Boxed Angel Food Cupcake Out of This World
If you want to take your cupcakes up a notch you can add plenty of things to dress up your angel food cupcakes. Lemon zest, vanilla bean, and espresso powder would all make great additions to the cake batter. You can add cocoa powder to the whipped cream to make it more decadent. And you can put just about anything on to the top of these cupcakes. Your toppings are not just limited to fruit.
When in Doubt Pull it Out:
These cupcake might bake pretty quickly in your oven. I made one batch in my commercial convection oven and they only took 9 minutes to bake. Contrastingly, the ones I baked in my regular oven took about 17. The angel food cupcakes will be done when the cracks on top of the cupcakes are dry. BTW the cupcakes will shrink just a little bit after you pull them out. This is because they are filled with hot air while they are baking. This air deflates a little bit out of the cupcake when they cool. This happens with angel food cakes too. You just don’t see it as much.
When you make these light angel food cupcakes, don’t forget to tag me on Instagram! I love seeing what you’re baking. Also if you are on Pinterest don’t forget to save this recipe so that you can find it again later.
More cupcake recipes you can try:
Chocolate salted peanut cupcakes
Light Angel Food Cupcakes
Ingredients
- Boxed Angel Food Cake
- 1 cup Heavy Cream
- 2 tbsp Powdered Milk
- ¼ cup Powdered Sugar
- 1 tsp Vanilla Bean Paste
- 2 tbsp Cocoa Powder (optional)
- 1 cup Chocolate Ganache (optional, recipe below.)
- Fresh Fruit (optional)
Instructions
- Preheat the oven to 350 degrees. Line two muffin tins with 24 liners.
- Prepare the angel food cake according to the directions on the box. Scoop the batter into the prepared cupcake pans, and bake the cupcakes for 14-18 minutes or until a golden brown and the cracks on top are dry in the middle.
- Allow the cupcakes to cool to room temperature.
- Hollow out a small bit of the middle of the cupcake and fill with chocolate ganache if desired. This step is totally optional.
- Combine the whipping cream, powdered milk, vanilla bean paste, and powdered sugar in a mixing bowl. Add the cocoa powder if desired. Beat until stiff peaks form.
- Pipe the whipped cream on top of the prepared cupcakes. Top with your favorite garnishes. Heavier garnishes such as blackberries might have to be secured with a toothpick because whipped cream is a very light frosting. Enjoy!
Notes
- Toppings and Fillings are all absolutely your choice! Go crazy, take risks, and have fun! Some things that you could add to the frosting include, cocoa powder, lemon zest or the zest of another citrus fruit, strawberry coulis, chopped nuts, and anything else that your heart desires.
- Chocolate Ganache Recipe: Melt together 3/4 cup of a chocolate of your choice with 1/2 cup of cream in a saucepan remove from heat and allow to cool to a safe temperature before using as a filling.
