Angel Food Cupcakes

I made Jumbo Angel Food Rainbow Cupcakes! Separated the batter into 6 smaller bowls and colored with water based food coloring. I also substituted 1Tbsp. of the water with vanilla extract. They are amazing! Happy Pride Y’all!

I tried with cupcake tins and got about 30; I then tried the muffin tins and got a dozen. I guess the only thing you’ll want to do is to adjust your baking time. I love Angel Food Cake but the cupcake or muffin is a lot easier than the ‘putting the cake on a bottle’ thing! And they are delish!!

Filled 3/4 of way as recommended, cooked 7 minutes then rotated 180 (have propane gas stove) at 350 degrees, then cooked 8 minutes. Perfect!

They were burned on the bottom in ten minutes, but top was undone. What shelf do you put them on?

Very good idea. I’ve tried several box angelfood cake mixes and by far the BEST box angelfood mix is Duncan Hines. After 45 years of baking…Duncan Hines ..perfect every time.

Baked at 350 in plain paper cupcake liners and they were perfect! I was making dessert for 30 people at a restaurant birthday dinner for daughter who loves Angel Food cake and these were perfect solution. Topped them with Sturdy Whipped Cream icing and a fanned strawberry and they were light, delicious, beautiful and came right out of the cupcake liners with no problem. Highly recommend.

I lower the temp on these to 350. I also top with seven minute frosting. I have a customer that has a dairy allergy and she loves these!! She says they taste like smore’s. For a non dairy version I add a chocolate ganache made with almond or soy ingredients, making them more s’more tasting!! Huge hit!!!

I added a small box of fruit punch jello mix in with the cake mix, filled the cups 3/4 full, and baked at 350 for 18 minutes. They turned out perfect and are cooling right now. I have two kids looking very forward to dessert tonight.

I tried something a little different with this recipe. Instead of water, I added pink moscato. The cupcakes didn’t rise as well as I would have liked, but it was my first time making angel food ever. I filled the cupcakes with a strawberry sauce and topped with a vanilla mouse icing. They turned out wonderful! This is a great basic recipe that you can improvise on and make it your own.

Great inspiration when I needed it. Speedy to whip up, doesn’t need a mess of ingredients, gets the job done respectably, and tastes good. Can’t ask for more. Moreover, if you were to buy these, how much do you think you’d pay for them? Thanks for sharing the “recipe” when I wouldn’t otherwise have been aware of it.

I actually used an ice cream scoop and put one scoop of mix then a couple of teaspoons of crushed pineapple ( or strawberries, or cherry pie filling) then another scoop of cake mix. Then topped with cream cheese frosting.

I too filled them 3/4 full and baked at 350 for 16 min. I also refrigerated the batter between batches. I topped them with store bought frosting mixed with whipped topping. I got 30 cupcakes. They were a huge hit with the kids and I got a lot of compliments.

Perfect. I did like everyone else and cooked 17 minutes at 350. I ended up with 30 cupcakes, not 12, but it was all the better. I also used sprinkles in the mix and topped with strawberries.

Angel Food cake is my #1 favorite! When I was a kid every year for my birthday, my mom would make an angel food cake, slice it into four layers, and frost with chocolate heavy whipped cream, by folding in Hershey’s Chocolate Syrup into the whipped cream, then add sliced almonds to the sides and top of the cake. YUM! I will be making them as cupcakes for my Easter dinner.

This recipe is helpful if you are wondering if you can make a box of angel food cake as cupcakes. Yes, you can. But I have to give this 3 stars because the recipe makes way more than is stated and I found at 375 the cupcakes browned too fast. I tried lowering the temp and they cooked beautifully at 350 for 16min. I would recommend serving these the day you make them to make the most of the texture that is characteristic of angel food cake.

Angel food cupcakes are a nice surprise for everyone expecting “regular” cupcakes. My biggest difficulty and inconsistency with this recipe is that the cake always sticks to the paper, so that most of the bottom peels off half of the time. Maybe people’s suggestion to lower the temperature will help with that. ?? I’ve also tried with foil liners (worse), no liners (flattened bottoms and also still stick), or no liners with a tiny swipe of cooking spray. The cooking spray version has worked best for me, but I’d prefer to use the liners if there’s a trick.

Added a few chocolate chips, and baked for 15 minutes exactly. Turned out PERFECT however my husband said they sucked, didn’t like how squishy they were.

I had a box of Betty Crocker Angel Food Cake mix so I figured I could use it for this recipe. It was quick, easy and best of all, it’s fat-free. I made these into little cupcakes, ending up with 36 total. All I needed was a 1 1/4 cup of water. No other ingredients were needed. I baked them at 350 degrees for 14 minutes. Fluffy and light. You could also top these with some frosting and fresh blueberries or strawberries. Thank you for sharing this recipe Gail!

Everyone is totally correct when they say the temperature needs to be 350, and you need to fill the liners almost completely full. Doing it this way, my mix yielded about 33 cupcakes.

Genius idea, Gail. Thanks for posting this recipe as I would not have tried to make cupcakes out of angel food cake. Unfortunately, my cupcakes did not turn out as many others’ did. I also used the BC 16 oz. box mix, and mine turned flat and crispy. It could have been a mistake on my part, so I will try to make them again sometime. They did taste very good, though. =]

Very good. After the first batch I put in the refrigerator as recommend but they weren’t as fluffy as the very first batch I did. They still had great flavor and love the portion control. Will definitely be making again.