Reviewed: May 25, 2012

Perfect. I did like everyone else and cooked 17 minutes at 350. I ended up with 30 cupcakes, not 12, but it was all the better. I also used sprinkles in the mix and topped with strawberries.

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Reviewer:

littlebit0863

Reviewed: Apr. 3, 2012

Angel Food cake is my #1 favorite! When I was a kid every year for my birthday, my mom would make an angel food cake, slice it into four layers, and frost with chocolate heavy whipped cream, by folding in Hershey's Chocolate Syrup into the whipped cream, then add sliced almonds to the sides and top of the cake. YUM! I will be making them as cupcakes for my Easter dinner.

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Reviewer:

I luv to ck

Cooking Level: Professional

Home Town: Sierra Madre, California, USA

Living In: Duarte, California, USA

Reviewed: Feb. 13, 2012

This recipe is helpful if you are wondering if you can make a box of angel food cake as cupcakes. Yes, you can. But I have to give this 3 stars because the recipe makes way more than is stated and I found at 375 the cupcakes browned too fast. I tried lowering the temp and they cooked beautifully at 350 for 16min. I would recommend serving these the day you make them to make the most of the texture that is characteristic of angel food cake.

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Reviewer:

MSDETH

Reviewed: Feb. 4, 2012

I added 1/2 cup of unsweetened cocoa (I used Ghiradelli) to mix to make great chocolate cupcakes.

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Reviewer:

Judy

Reviewed: Nov. 8, 2011

Angel food cupcakes are a nice surprise for everyone expecting "regular" cupcakes. My biggest difficulty and inconsistency with this recipe is that the cake always sticks to the paper, so that most of the bottom peels off half of the time. Maybe people's suggestion to lower the temperature will help with that. ?? I've also tried with foil liners (worse), no liners (flattened bottoms and also still stick), or no liners with a tiny swipe of cooking spray. The cooking spray version has worked best for me, but I'd prefer to use the liners if there's a trick.

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Reviewer:

Rose-Roger

Cooking Level: Beginning

Reviewed: Oct. 25, 2011

Added a few chocolate chips, and baked for 15 minutes exactly. Turned out PERFECT however my husband said they sucked, didn't like how squishy they were.

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Reviewer:

Tina

Cooking Level: Beginning

Home Town: Strathclair, Manitoba, Canada

Living In: Brandon, Manitoba, Canada

Reviewed: Sep. 14, 2011

I had a box of Betty Crocker Angel Food Cake mix so I figured I could use it for this recipe. It was quick, easy and best of all, it's fat-free. I made these into little cupcakes, ending up with 36 total. All I needed was a 1 1/4 cup of water. No other ingredients were needed. I baked them at 350 degrees for 14 minutes. Fluffy and light. You could also top these with some frosting and fresh blueberries or strawberries. Thank you for sharing this recipe Gail!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 8, 2011

Everyone is totally correct when they say the temperature needs to be 350, and you need to fill the liners almost completely full. Doing it this way, my mix yielded about 33 cupcakes.

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Reviewer:

MSFUBAR

Cooking Level: Expert

Living In: Franklin, Virginia, USA

Reviewed: Jun. 3, 2011

Genius idea, Gail. Thanks for posting this recipe as I would not have tried to make cupcakes out of angel food cake. Unfortunately, my cupcakes did not turn out as many others' did. I also used the BC 16 oz. box mix, and mine turned flat and crispy. It could have been a mistake on my part, so I will try to make them again sometime. They did taste very good, though. =]

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Reviewer:

I ♥ allrecipes

Cooking Level: Intermediate

Home Town: Jacksonville, Alabama, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: May 16, 2011

Very good. After the first batch I put in the refrigerator as recommend but they weren't as fluffy as the very first batch I did. They still had great flavor and love the portion control. Will definitely be making again.

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