Reviewed: Nov. 9, 2009

These cupcakes were really good! I loved them so much! I'm giving everyone I know the recipe. Not one single problem came up when I was baking them either! You really must try these!

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hens and cows

Cooking Level: Expert

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Reviewed: Aug. 21, 2009

This recipie is exactly as the box instructs.On the side panel of betty crocker this is actaly what it says.Word to the wise though when you refridgerate the batter re stir before refilling.

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chrystal

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Reviewed: Aug. 16, 2009

We loved the cupcakes, at first(too many) but they did not keep. The next day they were like chewing rubber and I had to throw away most of them. Love the idea but wonder how people stored the ones that were leftover.

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BCD

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Reviewed: Jul. 29, 2009

They were ok. They were a little too brown on the top and stuck to the bottom of the muffin cups. My grandson didn't even eat them.

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Lynn Lake

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Reviewed: Jul. 26, 2009

I love angel food cake and thought the cupcakes would be a great idea, but I was mistaken. Thumbs up to anyone who got these to turn out well, but after two batches I bumped the rest of the batter. Not good, if you really need cupcakes go with a regular cake mix.

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Jenn

Home Town: Lisle, Illinois, USA

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Reviewed: Jul. 21, 2009

Instead of water, use a 15 oz can of crushed pineapple. This is very good topped with Vanilla frosting or Cool Whip.

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Mary R

Cooking Level: Expert

Living In: Greenville, South Carolina, USA

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Reviewed: Jun. 9, 2009

I made this for my 4 year old daughter's Pre-K class as a way to celebrate her birthday this year. I could only find the 16oz box from Betty Crocker, filled the cupcake liners 3/4 full as others suggested, baked @ 350 until golden brown, and had exactly 30 cupcakes. It's extremely easy to make, light & fluffy, and oh so delicious! I topped it with the "Sturdy Whipped Cream Frosting" recipe from this website and added sprinkles and sugar glazed strawberries. The kids and two teachers raved about it. I will definitely make this again! Thanks for the idea, if not the recipe...

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MaryTee

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 12, 2009

so delicious!!!

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Bhho

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Reviewed: Apr. 11, 2009

I have made many an angelfood cake, but like others, searched the internet for directions or pointers for a CUPCAKE recipe as no boxed mix offers one! This was very helpful!!! I too lowered the temp and filled the papers 3/4. Perfect!

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Pauli

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Reviewed: Feb. 5, 2009

Yum. Top with "Sturdy Whipped Cream Frosting" and you're halfway to heaven. I say "bravo" to the submitting cook since I was hesitant to make angel food cupcakes(was concerned that it wasn't listed as an option on the box because they would stick like crazy to the paper) No sticky. No problem. Was a big, big hit with my bookclub. Thx.

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cookinconehead

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

First, the recipe makes 3 dozen cupcakes, not a dozen. Second, I followed the instructions and wound up with dark, crispy cupcakes. I took the advice of other reviewers and baked at 350 instead of 375 for 15 minutes and the rest turned out okay.

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chibiev

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Reviewed: Jan. 4, 2009

I couldn't find an 18.25 ounce package of cake mix. I used a 16 ounce and it made WAY more than I ever expected. I only wanted one dozen like the recipe says but I ended up with enough batter to make 30. I wanted to make these for my son's birthday and I just wanted 1 dozen. I didn't want to waste the batter so I baked all of it and they were pretty and tasted ok. Not anything special. I had so many extra, they just went hard and stale after a week or so anyway.

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Sep. 22, 2008

the testimonial in and of itself is helpful! this was the only thing I could find in any cookbook or online confirming that angel food cupcakes would not be a huge mistake on my part. Health policies at school prohibit the "real" thing for birthday snacks and these with lite whipped topping were the best we could do. thanks for posting for those of us too scared to try!

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Kerry

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Reviewed: Jul. 12, 2008

Just made these using the suggestions found in some reviews. I filled the muffin cups 2/3 full, baked at 350 F for 15 minutes and they were perfect. The first batch puffed up quite a bit. But, I just separated them from the pan right away and they were fine. The second batch didn't stick to the pan at all. They rose right above the top of the paper cup and baked perfectly. Recipe made 3 dozen cupcakes easily!

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Erika

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Reviewed: Jul. 3, 2008

this is so so so so good! I love it! it is also so easy and quick to make. -Joji

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joji

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Reviewed: May 31, 2008

The top was crunchy and the middle was too squishy. I think I may have mixed a second too long. My mix was never *liquidy* and I beat it on low for 45 seconds. It turned really foamy... They didn't taste like any angel food cake I've had before either.

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Anglica

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Arlington, Texas, USA

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Reviewed: May 27, 2008

I didn't have any problems with the temp but the Prepackaged 16oz Angel Food cake mix made ALOT more than 12 cupcakes. Helpful Hints: Use a REALLY big bowl because the mix expands like crazy. Give the mix some time to settle before putting it into the baking cups (otherwise you will get some with too much air and they come out looking like a deflated souffle They also tend to be rather delecate comming out of the pan. Serving Suggestion: I put whipped cream and sliced strawberrys ontop. Everyone loved them.

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Christina

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

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Reviewed: May 12, 2008

These are easy and great for strawberries and whipped cream. Thanks

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stacie

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Reviewed: Apr. 17, 2008

No other ingredients are listed because you don't need anything else but water. I also agree that the temp needs to be 350, not 375. This is a low fat, easy to prepare treat, and I never thought of it myself. Don't knock it til ya try it!!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Apr. 14, 2008

I know it is just from a box, but it helped to know the time and temp to cook them at. The turned out really good and were a hit with whip cream frosting.

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Celestia L.

Cooking Level: Expert

Home Town: Spanish Fork, Utah, USA

Living In: Olivehurst, California, USA

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Angel Food Cupcakes

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