Red Velvet Angel Food Cupcakes with Whipped Cheesecake Frosting
Calories
Ingredients
Cupcakes:
- 2 Tbsp. unsweetened cocoa powder
- 1 box Angel Food cake mix I used Betty Crocker
- 1 ¼ cup cold water
- 2 tsp red food coloring or more if you want a deeper red
Frosting:
- 1½ cup whipping cream
- ½ cup milk I used skim
- 2 Tbsp. powdered sugar
- 1 3.5 oz package instant cheesecake pudding
Instructions
- Preheat your oven to 350 degrees F. Line muffin pans with paper liners (you need 24).
- In an extra large mixing bowl, combine cocoa powder and Angel Food cake mix.
- Add water to mix and beat with an electric mixer on low for 30 seconds and on medium speed for 1 minute.
- 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.
- Bake for 15-20 minutes until golden and springy to the touch. Allow cupcakes to cool completely in muffin pans.
- 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)
- Then beat in the package of cheesecake pudding until combined and firm peaks form.
- Pipe frosting onto cupcakes. Makes 24.