Recipe by Gail
"These come out very well, and are great with strawberries on top. Pretty too."
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1 (18.25 ounce) package
angel food cake mix
These are very good but I had to make a few changes. First of all, I could only find a 16 oz box of angel food cake mix made by Betty Crocker and while the box amount is less than the recipe requires, the mix made 29 cupcakes....not 12! One of the reviewers had suggested to fill the cupcake holders all the way full so make a bigger cupcake. I don't recommend this. I did it with my first batch and it was too much cake mix. The tops of the cupcakes ballooned out and ran into each other. I had to use a knife to seperate them from each other and then had to chisel the cupcakes off the muffin pan to get them out. The rest I filled at 3/4 full and they turned out perfect. Bigger than the 2/3 suggested in the recipe but smaller than filling them all the way and I had no problem getting them out of the muffin pan. I do agree with the same reviewer on having the oven set at 350 degrees instead of 375 and I found I didn't have to add an extra 5 minutes. I do know that oven temps can vary from oven to oven. On my oven, 15 minutes was perfect. So in summary, this is what I did..... Used a 16 oz box cake mix which made way more cupcakes than the recipe says it will. (Plus if I had filled all of the cupcake paper wrappers 3/4 of the way full I would have gotten even more!) Fill them 3/4 of the way full and bake at 350° for 15 minutes. Makes 2 to 3 dozen.
I give this recipe 3 stars only because it didn't give me a lot to work with. I used betty crocker angel food mix, and the box had a cupcake recipe on the side. For starters, this recipe was very vague. The box says to beat together the mix with 1 1/4 cups COLD water. I filled the cups 3/4 full and they came out fine. My first batch was a lot smaller because i didnt want the cupcakes to overflow. The box also says to keep the batter refridgerated between baking. I baked for about 14 minutes until the tops were golden. It made about 30 good sized cup cakes for me. I frosted with coolwhip. A lot of variations can be made with this recipe - Use could add mandarin orange segments and substitute half the water for the liguid in the can. You could add many extracts and food coloring to create a tie-dye effect.
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.
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!!
Perfect for a sweet, but low-fat dessert. I added 2 tsp of almond extract to the batter and topped with just a little vanilla icing when cooled. Delicious!
This is truely the greatest recipe of all time.
This was so easy to make and fast. They are great with strawberries or chocolate frosting. My kids just loved them. They are also good just plain. If your dieting this is the way to go NO FAT!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Angel Food Cupcakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 0
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