This delightful and easy Angel Food Cupcakes recipe is topped with stabilized whipped cream as frosting and garnished with fresh mint leaves and sugared violets.
Preparation: Preheat your oven to 375 degrees F (190 degrees C). Line a cupcake pan with cupcake paper liners. Gather your ingredients.
Make the cupcake base: In a large mixing bowl, add the Angel Food cake mix and the 1 and 1/3 cups water, using an electric mixer, on low speed for the first 30 seconds.
Bake: Bake in the preheated oven for 12-20 minutes (regular-size cupcakes, see recipe notes below, for small, bite-sized cupcakes), until golden and cooked through.
Decorate: When they are completely cool, you can frost the tops of cupcakes with store-bought whipped cream or whipped topping or you can make homemade whipped cream.