Angel Food Cupcake Delight Recipe
Sponge Cake Recipes and Angel Food Cake Recipes
Angel Food Cupcake Delight
1 box Angel Food Cake mix
12 muffin foil or paper baking cups
1 cup Whipping Cream, whipped to soft peaks with
2 tablespoons powdered sugar
Chocolate Ganache Sauce (a simple recipe below)
Maraschino Cherries, with stems attached
Preheat oven to 375° degrees F.
Line a 12 cup muffin tin with baking cups. Prepare batter as directed on the
box. Fill each muffin cup 2/3 full and bake for approximately 15 to 18 minutes.
Remove from oven and place on a rack to cool.
Note: There will be excess batter. Make more cupcakes or fill a tube pan and
bake for approximately 20 to 25 minutes or until done.
Remove and discard the baking cup from each cake; trim the crusted top off each
cupcake; cut each cupcake in two horizontally (you will have 24 pieces).
Place one cupcake round on each plate; top with a small amount of whipped cream.
Repeat this process until each plate has 3 cupcake rounds with whipped cream
between each layer.
Drizzle the chocolate ganache sauce over the cake and make some interesting
designs on the plate if desired; add a small dollop of whipped cream to the side
of the cake. Place a maraschino cherry on top of the whipped cream dollop and
add a sprig of fresh mint to garnish.
CHOCOLATE GANACHE SAUCE
(this can be made ahead of time)
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
In a heavy medium-size saucepan, bring cream and corn syrup to a simmer; remove
from heat. Add chocolate; whisk until melted and smooth. Pour into a squirt
bottle with a small opening, (I use a clean plastic catsup or mustard
container.) Refrigerate until ready to use. This can be made ahead of time and
keeps in the refrigerator for a long time. When ready to use, place in a
microwave oven to soften the chocolate until it is of the right consistency.