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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Angelic Cupcakes Recipe

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This recipe for Angelic Cupcakes is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (16 ounces) angel food cake mix
1 1/4 cups cold water
1/4 teaspoon peppermint extract (optional)
Red food coloring
4 1/2 cups thawed frozen light whipped topping
Green food coloring (optional)
Directions:
Directions:
Preheat oven to 375F. Line 12 medium muffin cups with
paper liners; set aside.

Beat cake mix, water and peppermint extract, if desired,
in large bowl with electric mixer at low speed 30 seconds.
Increase speed to medium and beat 1 minute.

Pour half of batter into medium bowl; carefully in 9 drops
red food coloring.

In each muffin cup, alternate spoonfuls of white and pink
batter, filling baking cups three-fourths full. Bake 11
minutes or until cupcakes are golden with deep cracks on
top. Remove to wire rack. Cool completely.

Divide two-thirds of whipped topping between two small
bowls. Add 2 drops green food coloring to one-third of
whipped topping; stir gently to combine. Add 2 drops red
food coloring to one-third of whipped topping; stir gently
to combine. Frost cupcakes with red, green and white
whipped topping as desired.

Refrigerate leftovers.

Makes 36 servings

 

 

 

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