Cool Dessert for Hot Days - Angel Lush Cupcakes

Do you subscribe to Kraft Foods & Family magazine? It started out as a free magazine, but they just started charging for it. I don't subscribe to many magazines, but this is one I opted to continue because I've found so many helpful recipes in it. I also gave it as a gift to my grandmother because she has also loved it and made many things.

In the last issue they sent out, they had a recipe for Angel Lush Cupcakes that can be found on page 31 of the Celebrate Spring issue. I like this recipe because I've made something very similar, but I've made it as a whole angel food cake. I liked how this made cup cakes.

As you can see from this picture, I made them for a party I had just before Easter. Aren't the little bunny picks adorable? They are from a Wilton cupcake kit I picked up at Wal Mart. They kit had the cupcake liners and these sweet picks. I'm such a fan of Wilton's items and I love how they jazzed up this recipe. I got lots of compliments on them. Below I'm sharing the recipe. If you want to make this as a whole angel food cake instead, just make your cake and then take a serrated knife to cut the cake in half. Then when you go to frost the cake with the cool whip just frost the center of the cake with some cool whip frosting and then add the two layers of cake together. Then finish frosting the rest of the whole cake with the cool whip.

We are suddenly getting really hot temperatures here in Virginia and this is a great recipe for when the heat and humidity get up. It is perfect for when you need a sweet dessert that isn't heavy.

Angel Lush Cupcakes

1 pkg (16 oz) angel food cake
1 pkg (3.4 oz) Jell-O Vanilla Flavor Instant Pudding
2 cans (8 oz each) Dole Crushed Pineapple in juice undrained. (I used 1 can)
1 cup thawed Cool Whip Whipped Topping (you can use fat free it doesn't change the taste in my opinion)
15 fresh strawberries, cut in half

Heat oven to 375 degrees.
Prepare cake batter as directed on package; pour into 30 paper-lined muffing cups, filling each 2/3 full. Bake 12 to 15 minutes or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 minutes; 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 strawberries.

I'd love to hear if you try this recipe. Stay cool and I hope you are having a great day in your neck of the woods.