I’m not really a big dessert person, but who doesn’t like something light and refreshing in time for summer. I wanted to come up with a small personalized dessert that would be perfect to serve at a backyard BBQ, or even for a ladies brunch. This strawberry angel food cupcake is the perfect mix of light and fruity. The frosting is actually made with cool whip, so it’s very light and refreshing. This recipe only takes a few ingredients and will take you less than an hour to make everything including cooling time for your cupcakes.
First I set my oven to 375 degrees, and while it was heating up I made the angel food batter. This was very simple and all you need is a box of Betty Crocker mix and 1 1/4 cups of water.
I baked the cupcakes inside of baking liners. This was great because I didn’t have to clean any pans. The cupcakes only took 10 minutes to bake in the oven. You can tell when they are done because they are a light golden color and are cracked on the top. Fill the liners 2/3 of the way full for a perfect size cupcake.
While the cupcakes were cooling, I made the whipped topping. I combined 3/4 cup of milk and a box of Jello cheesecake instant pudding mix and blended with my electric mixer for 30 seconds. Then I stirred in 1/4 cup of strawberry puree. This can be made from fresh strawberries, or thawed and drained. Finally mix in the tub of cool whip and refrigerate until you are ready to frost.
I have cake piping tools, so I used those to pipe the frosting onto the cupcakes. An easy way to do it without that though is to put your frosting into a ziploc bag. Then, snip off one of the corners and use that to pipe the frosting onto your cupcakes. I topped the cupcakes with a slice of strawberry and then gave each of my kids a strawberry angel food cupcake to enjoy! They sure were scrumptious.
Angel Food Cupcakes
- Cupcake Tray
- 1 Box Betty Crocker Angel Food Mix
- 1 1/4 Cups Water
- 1/2 Cup Sliced Strawberries
- Preheat oven to 375 degrees.
- Combine in a mixing bowl the angel food mix and water.
- Mix on medium speed for 1 minute until smooth and foamy.
- Fill the cupcake liners 2/3 of the way full with the batter.
- Bake for 10 minutes and remove from the tray to cool.
- Frost with the cool whip frosting and top with a strawberry slice.
Strawberry Cheesecake Cool Whip Frosting
- 1 8 oz Tub Cool Whip
- 1 Package Jello Cheesecake Instant Pudding Mix
- 3/4 Cup Milk
- 1/4 Cup Strawberry Puree fresh, or frozed thawed strawberries can be used
- In a mixing bowl combine the milk and pudding mix. Mix with an electric mixer on low for 30 seconds.
- Stir in the strawberry puree until smooth.
- With a spatula fold in the tub of cool whip and mix until smooth.
- Refrigerate until ready to use.
I hope you love this recipe as much as we did! My husband doesn’t like too much frosting, and this one is light enough for everyone!