Wednesday, January 12, 2011
An angelic bonus recipe.
Unfortunately, fresh raspberries in northeastern Pennsylvania can set you back a small fortune this time of year, so I opted to leave them out. I couldn't bring myself to spend the same amount on the garnish as I did for all the ingredients combined. Plus, I already had all the other ingredients on hand.
Here's the scoop:
Angel Lush Cupcakes
1 package angel food cake mix (prepared according to package directions)
1 package (3 oz-ish) instant vanilla pudding mix
2 8-oz cans crushed pineapple in juice
1 cup Cool Whip
Preheat oven to 375 degrees F.
Prepare angel food cake according to package directions. Fill 24 paper lined muffin cups about 2/3 of the way full. Bake for 12-15 minutes or until the top is golden and appears dry. Cool for about 10 minutes before transferring to a wire rack.
Meanwhile, prepare the topping. Mix together the pineapple and pudding mix. Fold in Cool Whip until well combined. Frost the cupcakes with the mixture (if you don't eat the entire bowl first). Garnish with fresh raspberries (if you're not too cheap).
1. Keep these puppies in the fridge. Not only for the topping, but to keep the cake from drying out.
2. These really are better the next day. At first, I was quite disappointed with how the cake stuck to the cupcake wrappers. I vowed the next time I make them I'd use foil wrappers or no wrappers at all. When I noshed on one the next day, the wrapper slipped off the cool cupcake easily - no problemo! I was also impressed by how the pineapple flavor was even more pronounce and seemed to almost seep into the nooks and crannies of the cake...