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Angelic Cupcakes


Angelic Cupcakes

Angelic Cupcakes

Yield

Makes 36 servings

Ingredients

1 box (16 ounces) angel food cake mix
1-1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4-1/2 cups light whipped topping
Green food coloring (optional)

Preparation

  1. Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
  2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 30 seconds. Increase speed to medium and beat 1 minute.
  3. Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.
  4. Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
  5. Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.

Nutritional Information

Serving Size: 1 Cupcake
Carbohydrate 13 g
Saturated Fat 1 g
Total Fat 1 g
Calories from Fat 14 %
Calories 68
Protein 1 g
Sodium 113 mg

Dietary Exchange

Starch 1

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