ANGEL FOOD CAKE DESSERT CUPS RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Steps:

• Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.
• Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
• Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
• In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!