I found this easy recipe when browsing for healthier desserts. For a fresh, light, and simple snack, try out these cupcakes!
1 package angel food cake mix (I used Betty Crocker)
2 8 oz. cans of Dole Crushed Pineapple in Juice
1 package (3.4 oz.) JELL-O Vanilla Instant Pudding
1 cup Cool Whip Whipped Topping
2 cups fruit of your choice (I used strawberries, blueberries, raspberries, blackberries, mangos, and kiwis)
1. Heat oven to 375°. Prepare angel food cake mix and fill each cupcake tin 2/3 of the way up. Place on lowest oven rack and bake for approximately 8 minutes or until tops are golden brown.
2. Remove cupcakes from oven and allow them to cool completely. This should take around 10 minutes.
3. In the meantime, prepare the topping. Mix can of pineapple juice (do not drain) with the dry vanilla pudding mix. Slowly stir in the Cool Whip.
4. Spread across cupcakes and top with your favorite fruit!
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ReplyDeleteI did this recipe, but at the end the cupcakes were really crispy on top and hard to get out of the cupcake paper. Is this natural? I've never baked angel food cake before either so I'm not really sure how the end result is supposed to turn out.
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