Angel Food Cupcakes with Whipped Cream and Berries

Instead of making angel food in the typical tube pan, try making mini versions in a muffin tin. The result is a pretty, airy, little cake that is a perfect vehicle for whipped cream and fresh berries. The cupcakes are beautiful all on their own, but with a dusting of powdered sugar, they are absolutely heavenly.

All you need is a box of Betty Crocker® white angel food cake mix, water, muffin tins and paper muffin-tin liners.

Preheat oven to 375°. Line a muffin pan with liners. In a large bowl, beat the cake mix and water on low speed for 30 seconds. Raise the speed to medium and beat for an additional minute.

Add the batter to the liners and fill ¾-full.

Bang the pans on the counter to remove air bubbles.

Bake for 12 to 20 minutes. When they are done, the tops will be golden brown and the cracks will be dry. Cool completely on a wire rack.

In a chilled medium bowl, beat whipping cream, sugar and vanilla-bean paste with an electric mixer on high speed until stiff peaks form. Transfer to a piping bag fitted with a large star tip.

Pipe whipped cream onto cupcakes.

Garnish with fresh berries and a dusting of powdered sugar.