Light Kiwi-strawberry Cupcakes
Angel food cake is a favorite, especially in situations where a heavy cake and thick frosting just won't do. These angel food cupcakes, topped with fresh whipped cream and glazed kiwis and strawberries, are a great way to go if you're looking for something a little less filling and a little more summery.
- 12 premade angel food cupcakes
- 2 kiwis
- 6-8 large strawberries
- 3 cups powdered sugar, divided
- 1/3 cup light corn syrup
- 4 tablespoons warm water
- 2 cups heavy whipping cream
- 2 tablespoons vanilla extract
(Yields one dozen cupcakes)
Cut the kiwis and strawberries into thin slices. Mix 1/2 cup of powdered sugar, corn syrup and warm water together in a mixing bowl to make the glaze. Keep adding water tablespoon by tablespoon if the mixture is too thick. Dip the kiwi and strawberry slices in the glaze, then set them aside on a tray.
Next, combine the cream, remaining powdered sugar and vanilla in another bowl and mix -- slowly at first. After the ingredients start to come together, blend on high for 3-5 minutes, until the cream forms stiff peaks.
Using a spatula, top the angel food cupcakes with a dollop of whipped cream and garnish with the glazed kiwis and strawberries.