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
Mint Sprigs

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.

(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.

Serves 8


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