Raspberry Angel Cupcakes

Cupcakes are always popular whether they have sweet or savory fillings. At a recent club party, everyone made quite a fuss when they saw these on the dessert table and soon they were all gone!

I used 1 box of  angel cake mix for the base, filling each cupcake with batter only 3/4 full in medium size, ( 3/12″) bake cups set out in a muffin type pan with paper liners. The batter will rise quite a bit in baking then fall back level when cool so filling 3/4 is about right. This allows for a nice double puff of icing to decorate the top.

Cupcakes  Oven 350F 20 minutes or until lightly browned.

Makes about 16.

  • 1 box of Angel Cake mix, mix as directed on box.
  • Using an Angel cake mix, follow the ideas above, and when baked move to a cake rack to cool for about 5 minute, then remove from pan and continue to cool in papers..
  • With the handle of a wooden spoon, poke a hole in the center right to the bottom. Fill this with small fresh cut strawberry  pieces or several fresh raspberries..

Fluffy Marsh Mallow icing. 

  • 1-1/2  cups of unsalted butter room temperature, (3 sticks)
  • 2- 7oz. jars of marshmallow creme, sounds crazy but it is really good
  • 1/2 cup confectioners sugar
  • 1 tsp.Vanilla
  • 1 tsp. salt

Method

  1. For the frosting use a large stand mixer bowl and beat butter until light and fluffy. Add all marshmallow creme beating to incorporate. Add confectioners’ sugar, vanilla and salt.
  2. Using a large pastry bag fitted with a large plain round tip, hold bag right over center of each cupcake. Squeeze, lift and release, twice, creating a lovely double fluffy topping. Practice a bit before finishing. (Double icing recipe if you are doing more than 16 cupcakes).
  3. Dust with extra confectioners’ sugar and a few raspberries or blue berries. When decorated they hold up well in the fridge.
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