Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting

By cecelia26_

Ingredients

• Cupcakes:
• 2 Tbsp. unsweetened cocoa powder
• 1 box Angel Food cake mix (I used Betty Crocker)
• 1 1/4 cup cold water
• 2 tsp red food coloring (or more if you want a deeper red)
• Frosting:
• 1 1/2 cup whipping cream
• 1/2 cup milk (I used skim)
• 1/2 cup powdered sugar
• 1/2 tsp. vanilla extract
• 1 (3.5 oz) package instant cheesecake pudding

Details

Servings 2
Adapted from realmomkitchen.com

Preparation

Step 1

1.Preheat your oven to 350 degrees F. Line muffin pans with paper liners (you need 24).
2.In an extra large mixing bowl, combine cocoa powder and Angel Food cake mix.
3.Add water to mix and beat with an electric mixer on low for 30 seconds and on medium speed for 1 minute.
4.Spoon batter into cupcake liners, filling them 1/2 way full. Once liners are filled, tap muffin pans on a hard surface 3-5 times to release any air bubbles.
5.Bake for 15-20 minutes until golden and springy to the touch. Allow cupcakes to cool completely in muffin pans.
6.To make frosting: in a large bowl, whip together the milk, whipping cream, and powdered sugar until soft peaks form. (I did this in my kitchen aid)
7.Then beat in the vanilla extract and package of cheesecake pudding until combined and firm peaks form.
8.Pipe frosting onto cupcakes.