Lately, scratch baking has been absent from our kitchen. Short on time, semi-homemade desserts have been our saving grace. This past weekend, thanks to store-bought cake mix, I made fluffy mini angel food cakes for Mother’s Day. For a special touch, I topped each cake with a generous dollop of homemade cherry whipped cream. For the whipped cream, I added pureed cherries, sugar, and a spoonful of vanilla extract to heavy cream and whipped the ingredients to perfection. The end result was a simple, elegant, and delicious spring dessert.
The how to…
30 mini cakes
1 package Duncan Hines Signature Angel Food Cake Mix
Cherry whipped cream
15-20 fresh cherries, pitted
1 1/2 tsp granulated sugar
1 cup heavy cream, chilled
1 tsp pure vanilla extract, chilled
15 fresh cherries, pitted & halved, for topping
- Bake. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. Prepare cake mix according to package instructions. Fill each muffin cup with a heaping 1/4 cup of batter. Bake until tops are dry and slightly golden, about 20-25 minutes. Carefully remove cakes from pan and cool completely. Repeat with remaining batter.
- Make whipped cream. In a food processor or blender, puree the cherries and sugar until smooth. Transfer puree into a bowl and place in freezer for a few minutes to chill. In a bowl of an electric mixer fitted with a whisk attachment, whisk cream, vanilla, and 4 Tbsp of cherry puree on high until cream reaches soft peaks. Remove bowl from mixer and gently fold in remaining cherry puree.
- Assemble. Peel off cupcake liners. Top each mini cake with a generous dollop of whipped cream and a cherry half. Serve immediately.
*Whipped cream can be made two days in advance..