- 1 box angel food cake mix
- 2 cup whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 1/2 tsp unflavored gelatin (knox or other brand)
- 2 Tbsp water
- 24 strawberries, washed and dried
Prepare angel food cake mix according to box directions. Scoop into 24 foil cupcake wrappers - filling to the top of the wrapper. There will be some leftover - so I usually bake the rest in a loaf pan lined with parchment paper and save for another dessert use (trifle). Bake the cupcakes at 375 for 20 minutes or until golden brown. Let cool.
Prepare stabilized whipped cream by sprinkling gelatin over 2 Tbsp. cool water. Let sit for a few minutes until gelatin absorbs water. Microwave on high for 30 seconds until dissolved. Cool. Meanwhile, beat the whipping cream until soft peaks form. Add vanilla and powdered sugar. While cream is beating and fairly stiff - pour in the liquified gelatin. Beat for another minute or so until well whipped.
To assemble cupcakes:
Pipe stabilized whipped cream onto cupcakes using a pastry bag, then top with a washed and dried strawberry.
Makes 24 cupcakes.
1 cupcake = 126 calories, 7.4 g fat, 13 g carbohydrate, 2.5 g protein