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Angel Food Cupcakes Recipe

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This recipe for Angel Food Cupcakes, by , is from The UW Health Verona Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lanee MacLean

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg angel food cake mix
1 pkg vanilla instant pudding
2 cans crushed pineapple in juice, undrained
1 c. cool whip, thawed
2 c. assorted berries (blue berries, raspberries, and sliced strawberries)

Directions:
Directions:
Prepare cake batter as directed on the package. Pour batter into paper lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 minutes or until the tops are golden brown and cracks feel dry. Cool cupcakes in pan for 10 minutes, then move to wire rack to cool completely. Mix dry pudding mix and pineapple in bowl. Gently stir in cool whip. Spread onto cupcakes. Top with berries. Store in refrigerator until you're ready to serve. *If you can't bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.

 

 

 

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