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Angelic Cupcakes

Angelic Cupcakes

With an angel food cake base and a light whipped cream topping, these fluffy and delicious cupcakes are the perfect birthday treat.
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Ingredients

Preparation time:
Approximately 30 minutes (plus about 15 minutes preheating time)

Directions

Yield:
Makes 36 cupcakes

Serving size:
1 cupcake

1. Preheat oven to 375°F. Line 36 standard (2 1/2-inch) muffin cups with paper baking cups.

2. Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer at low speed 2 minutes. Pour half of batter into medium bowl; fold in 9 drops red food coloring. Alternate spoonfuls of white and pink batter in each prepared muffin cup, filling three-fourths full.

3. Bake 11 minutes or until cupcakes are golden brown with deep cracks on top. Cool in pans 10 minutes. Remove to wire racks; cool completely.

4. Divide whipped topping between two small bowls. Add 2 drops red food coloring to one bowl; stir gently until whipped topping is evenly colored. Frost cupcakes with pink and white whipped topping as desired.

Nutrition Information:

Calories: 68 calories, Carbohydrates: 13 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 113 mg, Fiber: 0 g

Exchanges per serving: 1 Bread/Starch.

Copyright Diabetic Cooking.

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