Angel Lush Cupcakes Recipes

ANGEL LUSH CUPCAKES

Steps:

• Heat oven to 375ºF.
• Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. 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 min. Remove to wire racks; cool completely.
• Mix pineapple and dry pudding mix in medium bowl until blended. Gently stir in COOL WHIP; spread onto cupcakes.
• Top with berries.

ANGEL'S FOOD CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
• Sift the flour, confectioners' sugar and 1/4 teaspoon salt through a fine sieve into a medium bowl; set aside.
• Combine the egg whites in a bowl and beat with an electric mixer on medium speed until frothy, about 2 minutes. Add the cream of tartar, and beat until soft peaks form, about 2 minutes. Gradually add the granulated sugar, about 1 tablespoon at a time. Increase the speed to medium-high, and continue beating until the peaks are stiff and very shiny, about 5 minutes. Beat in the vanilla and lemon zest. Remove the bowl from the stand.
• Sprinkle 1/4 of the flour mixture on top of the eggs, and gently fold in with a rubber spatula. Evenly fold in the remaining flour mixture in 3 additions.
• Divide the batter evenly among the lined muffin cups in messy mounds taller than the liners, and bake until the cupcakes spring back when gently pressed and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the halo decorations: Cut 12 sticks 1 inch long and about 1/8 inch thick out of the crystallized ginger. Trim the ends so they are straight across.
• Trace 12 circles on a piece of parchment with a 1-inch round cookie cutter. Turn the paper over; set aside. Fit one of the pastry bags with the tip.
• Microwave the candy coating in a small bowl, uncovered, at 40 percent power in 30-second increments, stirring in between, until melted and completely smooth. Transfer the candy coating to the pastry bag, and pipe it into 12 circles, using the parchment template as a guide. Set aside to let harden slightly. Pipe 1 small dollop of the candy coating directly onto each circle, and push a ginger stick into each so it is standing straight up. Let the halos harden completely.
• For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's heatproof bowl above the water (or a large heatproof bowl if using a handheld mixer). Whisk the egg whites, granulated sugar, cream of tartar and a pinch of salt together in the bowl; set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar dissolves, 1 to 2 minutes. Beat the egg white mixture with an electric mixer at medium-high speed until it is cool and forms stiff peaks, about 5 minutes.
• Decorate the cupcakes: Transfer the frosting to the remaining pastry bag, and pipe generous swirls on top of each cupcake, lifting the bag up quickly to make a peak. Push the ginger stem of a halo into each, and serve right away.

ANGEL LUSH WITH PINEAPPLE FROM DOLE®

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

ANGEL LUSH

Steps:

• Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
• Stack cake layers on plate, filling layers and topping dessert with pudding mixture.
• Refrigerate 1 hour. Top with berries just before serving.

ANGEL LUSH CUPCAKES

Steps:

• Heat oven to 375 degrees F.
• Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. 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 min.; 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 berries.

ANGEL LUSH CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Pour into 24 paper-lined muffin cups (Batter will nearly fill cups.) It is important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners. Bake 26 minutes or until tops are light golden brown. Cool in pans 10 minutes, remove to wire rack. Cool completely.
• Mix dry pudding mix and pineapple in a medium bowl. Gently stir in Cool Whip; spread on cupcakes.
• Top with berries.
• ANGEL LUSH FILLED CUPCAKES: Use a small knife to cut "x" in top of each cooled cupcake. Spoon 1 tablespoon Cool Whip top mixture into center of each cupcake. Frost top with remaining Cool Whip mixture.

ANGEL LUSH...MAKE IT YOUR WAY!

Steps:

• In a small bowl, beat pineapple and pudding mix until well combined. Fold in whipped topping. Chill until ready to assemble., To fill angel food cake, slice cake horizontally into three layers. Fill and top layers with filling. Top with berries., To fill individual sponge cakes, spoon filling into cakes and top with berries., For parfaits, layer cubed angel food cake, filling and 2 cups berries in 12 dessert glasses.