angel lush cupcakes
Angel Lush Cupcakes
Fluffy angel food cupcakes topped with a whipped pineapple topping—light, fruity, and perfect for summer picnics or light desserts.
Ingredients:
- 1 (16 ounce) package angel food cake mix
- 1 (3.4 ounce) package jell-o vanilla flavor instant pudding
- 2 (8 ounce) cans dole crushed pineapple in juice, undrained
- 1 cup thawed cool whip whipped topping
- 15 fresh strawberries, cut in half
Directions:
- 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.
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The process for making French toast couldn't be simpler — what's going to take yours to the next level is the kind of bread you use. You want to use a bread that's absorbent and airy, but also rich and flavorful at the same time. That's why I like to use fluffy egg breads like challah and brioche, but any fluffy, tasty bread should work well. I like my French toast slices thick, but not too thick or else the middle of the toast won't cook through without the outside getting dry and overdone. You'll run into that same problem if you try to cook your French toast too quickly over high heat. Remember, when your heat's low and you cook slow, you'll get fluffy, moist and perfectly done French toast every time. Spoon on some of the toppings listed below and y'all will be in heaven.
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