Angel Food Cupcakes with Whipped Cream and Berries

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 cup Raspberries, fresh

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 1 box Betty crocker angel food cake mix, white
  • 2 tbsp Granulated sugar
  • 1 Powdered sugar

• Dairy

  • 1 cup Heavy whipping cream

• Liquids

  • 1 1/4 cups Water

Found on bettycrocker.com

Description

Ingredients

• 1 box Betty Crocker™ white angel food cake mix
• 1 1/4 cups water
• 1 cup heavy whipping cream, well chilled
• 2 tablespoons granulated sugar
• 2 teaspoons vanilla bean paste
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• Powdered sugar

Directions

• 1 Heat oven to 375ºF. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• 2 In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• 3 Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• 4 In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• 5 Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

Nutrition