Happy Friday!! Yay!
Today, we are going to be making a delicious, cloud-like cupcake filled with raspberry jam and that will literally melt in your mouth. It’s quite amazing. That first bite. You expect dense, normal-cupcake like texture, but because of the way they’re made and what we use to make them, they are super moist and light. I made these for a few friends yesterday and not going to lie, I didn’t feel bad that I had one. or two. So good.
And they’re a quick cupcake to make. They only need water and bake in 15 minutes. My kind of baking.
We are gonna start with a box mix, angel food box cake.
I love angel food cake because it is light and pillowy. The perfect delivery system for some whip cream frosting. Oh yeah, I didn’t mention that. There is an AMAZING frosting that makes these cupcakes the bomb. That’ll come up. So we are going to mix the cake mix per package instructions. See, it’s super easy.
We’re gonna doll out the batter using an ice cream scoop – because that makes life simple – almost to the top of two cupcake pans lined with 24 liners. You have to use liners for this recipe, otherwise the batter will stick and be impossible to get out of the pan.
Pop this into a preheated 350 degree oven. We want the racks to be towards the top and bottom (top 1/3, bottom 1/3) of the oven so the air is circulated evenly around both pans. We’re gonna bake these for 15-17 minutes, or until the tops of the cupcakes get a beautiful brown color.
Were gonna take the cupcakes out of the pans after they cool for a minute and put them on a wire rack to cool completely. This will take about an hour to an hour and a half.
I was kind of going off a play of a shortcake with these cupcakes. A spongy cake, a fruit of some sort, and so naturally whipped cream would go with it. Because whip cream on its own wouldn’t stand, I had to make a frosting that would stand up.
To make the frosting we need two cups of cold heavy whipping cream, one 8 oz cream cheese package that has been at room temperature overnight, 2 teaspoons of vanilla extract, and two cups of powdered sugar.
In a large mixing bowl, mix together the cream cheese, powdered sugar, and vanilla extract together slowly. Add in the heavy cream and then start on slow speed and up to medium speed to whip the cream. You want a frosting that is light but holds up. It should look like this.
Frost the beautiful cupcakes! I used a piping bag with a large tip to get big swirls. I’m clearly no professional though.
- 1 box of angel food cake mix
- 2 cups cold heavy whip cream
- 8 oz cream cheese at room temperature
- 2 tsp vanilla extract
- 2 cups powdered sugar
- ⅓ cup raspberry jam
- sprinkles of your choice
- Preheat oven to 350 degrees
- Mix angel food cake mix according to package instructions
- Place batter into 24 lined cupcake pans almost all the way full
- Bake for 15-17 minutes or until the tops are a beautiful brown color
- Cool cupcakes completely
- Poke a hole in the middle of the cupcakes and place 1 tsp of raspberry jam in each cupcake
- Mix together cream cheese, vanilla extract, and powdered sugar together
- Add in whip cream and beat until the cream has stiff peaks
- Frost with a spatula or in a piping bag
- Top with sprinkles of your choice