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Angelic Cupcakes
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Publications International, Ltd., the Editors of. "Angelic Cupcakes." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/angelic-cupcakes-recipe.htm> 20 November 2008.
Angelic Cupcakes
Yield: Makes 36 servings
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 light whipped topping
Green food coloring (optional)
Preparation:
1.
Preheat oven to 375°F. Line 36 standard (2-1/2-inch) muffin cups with paper liners; set aside.
2.
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.
3.
Pour half of batter into medium bowl; carefully stir in 9 drops red food coloring. In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups 3/4 full.
4.
Bake 11 minutes or until cupcakes are golden with deep cracks on top. Remove to wire rack. Cool completely.
5.
Divide whipped topping between three small bowls. Add 2 drops green food coloring to one bowl of whipped topping; stir gently to combine. Add 2 drops red food coloring to one bowl of whipped topping; stir gently to combine. Frost cupcakes with red, green and white whipped topping as desired. Refrigerate leftovers.
Nutritional Information:
| Serving Size: 1 Cupcake | |
| Carbohydrate | 13 g |
| Saturated Fat | 1 g |
| Total Fat | 1 g |
| Calories from Fat | 14 % |
| Calories | 68 |
| Protein | 1 g |
| Sodium | 113 mg |
Dietary Exchange:
| Starch | 1 |
This recipe appears in: Cupcakes
