Recipe By : Chef Jacob
It’s more dense than a classic angel food cake, but lighter than a traditional white cake. Garnish each with fresh berries and they’ll turn out pretty and delicious!
1  oz box angel food cake mix
1 1/2 cups cake flour
1 cup granulated sugar
1/2 tsp salt
8 oz sour cream [i.e. Daisy]
3/4 cup water
1/2 cup oil
3 tsp clear vanilla
Fillings: sweetened fresh whipped creamlime or lemon curd, assorted berries, ice cream, custard, pudding
Preheat the oven to 350°F. Sift together the dry ingredients.
In a separate bowl, mix together the wet ingredients.
Using a hand mixer gradually beat the wet ingredients into the dry ingredients.
After all of the wet ingredients are added, continue mixing for around 2 minutes or until fully combined. The batter will taste sweet at this point but, it will mellow as the cupcakes bake.
Line 24-26 muffin tins with cupcake liners. Fill each about 2/3 full. Depending on how you separate the batter, you may be able to yield more than 24 cupcakes.
Bake for 20 minutes until the tops are golden and a toothpick inserted into the center comes back clean. Cool completely on a wire rack.
Use a sharp knife to remove a small opening from the centers, and fill with fresh whipped cream, lime or lemon curd.
Garnish with fresh berries and a sprig of mint. Alternatively, serve glazed with a lemon or orange glaze.
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