Angel food cake cupcakes are perfectly portioned light, and fluffy cakes that are low in fat and calories. Each cake is topped with a small dollop of whipped topping and some fresh blueberries.
16ouncewhipped toppingjumbo tub or two smaller sized ones
1cupblueberries
Instructions
Preheat oven to 375 degrees Fahrenheit.
Spray cupcake pan with nonstick spray and add liners.
In a large bowl, whisk boxed cake mix and water until fully combined. The batter will be fluffy and foamy.
Use a large ice cream scoop to add batter to liners. Fill about 3/4 of the way. Be sure to not spill any or it will burn while baking.
Bake for 8-12 minutes and check on cakes. They should be slightly golden brown and springy. These can be a little tricky and might require more baking time. So, be sure to keep an eye on them. A toothpick tested on the inside should come out clean and cakes will puff back when gently pressed.
Allow cupcakes to cool before frosting.
Pipe on whipped topping and add 3-4 berries to each. Complete the look with a tiny bit of powdered sugar sprinkled on each (optional). Enjoy!
Notes
Nutritional values may vary and are meant to be a guide.