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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I didn't know that an angel food cake mix could make cupcakes. This is great everyone gets their own piece of the coveted crust!! You can also spiff these up a bit - see the note below. Ingredients:
1 1/3 cups cold water |
1/3 cup cornstarch, sifted |
16 ounces angel food cake mix |
1 teaspoon vanilla |
Directions:
1. Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
2. Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
3. Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
4. Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
5. Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.
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