SPRING FLING CUPCAKES
I like to lighten up my recipes in the spring after eating such heavy food over the holidays. My family looks forward to the cool freshness of pineapple and strawberries combined with fluffy Angel Food cake in this recipe. Great for baby and bridal showers, Easter and brunches. Very pretty and colorful on the dessert table.
Provided by Family Favorites
Categories Other Desserts
Time 30m
Number Of Ingredients 5
Steps:
- 1. Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups, filling 2/3 full.
- 2. Bake 12-15 minutes or until golden brown and cracks feel dry. If baking in batches, refrigerate batter until ready to pour into muffin cups.
- 3. Cool cupcakes in pans for 10 minutes, then remove to wire racks to cool completely.
- 4. Mix dry pudding mix and pineapple in medium bowl. Gently, fold in Cool Whip. Spread onto cupcakes and decorate with fresh strawberries.
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