Angel Lush Cupcakes

By carol gorman

Frost angel food cupcakes with this creamy pineapple topping and fresh berries for a simply stunning dessert.

Ingredients

• 1 pkg. (450 g) angel food cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
• 1 cup thawed Cool Whip Light Whipped Topping
• 12 fresh strawberries, cut in half

Details

Preparation time 15mins
Cooking time 75mins
Adapted from

Preparation

Step 1

Heat oven to 350ºF.

Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.
Mix dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.
Top with berries.
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For more simply stunning dessert recipes, visit www.dessertcentre.ca.
Note

It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.
Angel Lush Filled Cupcakes

Use small knife to cut "x" in top of each cooled cupcake. Spoon 1 Tbsp. Cool Whip mixture into centre of each cupcake. Frost top with remaining Cool Whip mixture.