Angelic Cupcakes
Angelic Cupcakes
YIELD Makes 36 servings
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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:
- Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
- 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.
- 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.
- Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
- 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.
This recipe appears in: Cupcakes
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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