Laura
05-19-2010, 02:08 PM
I did not know this before, but it turns out you can make angel food cake in cupcake form! While the instant pudding plus pineapple juice frosting sounds innovative, I'd just as soon skip the Cool Whip. these got one terrible review. I think they'd be "not so bad" if I did some tinkering with toppings and left out the cool whip, perhaps used dream whip or real whipped cream instead.
http://www.kraftrecipes.com/recipes/angel-lush-cupcakes-115431.aspx?cm_mmc=eml-_-rbe-_-20100518-_-1007
Angel Lush Cupcakes prep time 15 min total time 1 hr 30 min makes 30 servings
http://www.kraftrecipes.com/assets/recipe_images/Angel-Lush-Cupcakes-15456.jpg
1 of 1 photo by: kraftrecipe by: kraft
What You Need!1 pkg. (16 oz.) angel food cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained 1 cup thawed COOL WHIP Whipped Topping 2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)
HEAT oven to 375ºF.
PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
TOP with berries.
DOLE is a registered trademark of Dole Food Company, Inc. Kraft Kitchens Tips
http://www.kraftrecipes.com/recipes/angel-lush-cupcakes-115431.aspx?cm_mmc=eml-_-rbe-_-20100518-_-1007
Angel Lush Cupcakes prep time 15 min total time 1 hr 30 min makes 30 servings
http://www.kraftrecipes.com/assets/recipe_images/Angel-Lush-Cupcakes-15456.jpg
1 of 1 photo by: kraftrecipe by: kraft
What You Need!1 pkg. (16 oz.) angel food cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 2 cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained 1 cup thawed COOL WHIP Whipped Topping 2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)
HEAT oven to 375ºF.
PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.
TOP with berries.
DOLE is a registered trademark of Dole Food Company, Inc. Kraft Kitchens Tips