I got this from a Kraft magazine, and it is the tastiest low fat cupcake recipe in the WORLD! I didn't put pineapple in my frosting because I didn't have any and it was just as good. just add a splash of milk to the pudding mix and cool whip to help wet things down a bit. ALSO, read the angel food cake box carefully and listen when it says to put the cupcakes in the oven DIRECTLY after you pour the mix into the little paper cups. the paper baked into my cupcakes...haha yeah it was rough.
What You Need!
1 pkg. (450 g) angel food cake mix
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
1 can (14 fl oz/398 mL) crushed pineapple in juice, un-drained
1 cup thawed Cool Whip Light Whipped Topping
12 fresh strawberries, cut in half [I used blackberries because they were on sale...you can use any berry!
Make It!
HEAT oven to 350ºF.
PREPARE cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool 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.
nom! nom! nom!
<3
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