5.19.2010

Yum!

It was my task to make dessert for our community group meal last Sunday night.  I wanted to do something "summery", and I wanted to use strawberries!  The ones I've gotten lately have been sooo good!  I decided on angel food cake of some sort, but when I went to get my "angel food cake pan" (a Goodwill find), it was too small.  Who knew they came in different sizes?

So I headed to google and found this recipe for making cupcakes with an angel food cake boxed mix.  I followed the directions to a "T" and they turned out perfectly!  Next, I needed a fluffy icing recipe.  This one fit the bill exactly and it was delicious!  The half strawberry and chocolate shavings on top were just fun yummy additions of my own.  While I was making them, Payton noted that a chocolate-covered strawberry on top would be delicious too!  And I heartily agree!


This recipe is a keeper!  Enjoy!

Angel Food Cupcakes

1 (18.25 ounce) package angel food cake mix (made 18 cupcakes)

Preheat oven to 350 degrees F . Line muffin tin with paper bake cups.  Prepare batter as directed on the box. Fill muffin cups 3/4 full.  Do not overfill.  The cake batter expands!
Bake for 15 to 20 minutes.

Cool Whip Cream Icing


12 ounces cool whip,
thawed
8 ounces cream cheese,
softened
3 tablespoons confectioner's sugar


Mix all ingredients on medium speed until well blended.  Then whip to desired consistency.








1 comment:

Laurel said...

Yummmm-O! And your daughter is just a beauty! Wow.

p.s. Sping Spong looks to have a very bright future. It's the next big thing! So fun catching up with you.