Ingredients for Angel Food Cupcakes
- 1 ¼ cups cold water
- 1 tablespoon cornstarch
- 1 (16 ounce) package angel food cake mix
- 1 teaspoon vanilla extract
- fat-free Cool Whip (optional, for frosting)
- cream cheese frosting (optional, for frosting)
- fresh fruit (e.g., berries) (optional, for topping)
- strawberry jam (optional, for filling/frosting)
- powdered sugar (optional, for frosting)
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How to Make Angel Food Cupcakes
- Preheat oven to 375°F (190°C).
- Line a standard 30-36 count muffin tin with paper baking cups.
- In a large glass or metal bowl, combine the cake mix, cornstarch, vanilla extract, and water. Beat on low speed for 30 seconds.
- Increase speed to medium and beat for 3 minutes.
- Fill each muffin cup ⅔ - ¾ full with batter.
- Refrigerate any remaining batter while the cupcakes bake.
- Bake for 12-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the muffin tin before frosting.
- Frost with your favorite frosting (e.g., fat-free Cool Whip, cream cheese frosting) or top with fresh fruit (e.g., berries). For a fun twist, try this: cut a small hole in the center of some cupcakes, fill with strawberry jam, and create a simple frosting using the jam and powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
0g
Carbs
4g
