mini angle food cakes with fresh cherry whipped cream

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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

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  1. 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.
  2. 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.
  3. Assemble. Peel off cupcake liners. Top each mini cake with a generous dollop of whipped cream and a cherry half. Serve immediately.

Some extras…
*Whipped cream can be made two days in advance..


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