My Family loves Angel Food Cake, and so I make it on a regular basis. I usually put the entire mix in an Angel Food Cake Pan (Tube), and we enjoy eating it…..just like it is. I found a recipe that sounds really delicious, and plan to try this very soon. Let me know if you beat me to it!
Ingredients
1 (16-ounce) box angel food cake mix
1 (8-ounce) jar raspberry preserves
1 tablespoon water
1/4 cup orange juice
1 1/2 cups confectioners’ sugar
2 tablespoons melted butter
fresh raspberries
1 (8-ounce) jar raspberry preserves
1 tablespoon water
1/4 cup orange juice
1 1/2 cups confectioners’ sugar
2 tablespoons melted butter
fresh raspberries
Directions
Prepare cake batter following package directions. Spoon 2 tablespoons of prepared batter into 32 paper-lined muffin pans. Bake per package directions. Cool cupcakes in paper liners on cooling rack. To prepare filling, place preserves in a small saucepan and add 1 tablespoon of water. Heat on medium until jam is soft; remove from heat and strain into a small bowl to remove seeds. Place strained jam in a disposable pastry bag until ready to use. Using a wooden skewer, make a hole in the center of each cupcake the diameter of a pen. Fill holes with approximately one teaspoon of prepared filling. To prepare glaze, combine orange juice, melted butter and confectioners’ sugar in a small bowl and whisk until smooth. Let mixture rest for 5 minutes before glazing cupcakes. Using a spoon, glaze cupcakes with topping. Top each cupcake with a fresh raspberry. Makes 32 medium cupcakes