This is one of my happy places for today.
Angel Lush Cupcakes from Kraft Foods.
1 pkg. ( 16 oz) angel food cake mix
1 pkg. ( 3.4 oz) Jello instant vanilla pudding
2 cans ( 8 oz each ) Dole crushed pineapple in juice, UNDRAINED
1 cup thawed Cool Whip whipped topping
2 cups assorted fresh berries ( if using strawberries, slice them.)
Heat oven to 375 degrees.
Prepare cake batter as directed on package. Pour into 30 paper lined muffin cups ,filling cups 2/3 full. Bake 12 to 15 minutes until the tops are golden brown and the crack are dry. ( Note if baking in batches , refrigerate the remaining batter in the bowl until ready to pour into the lined muffin cups and bake.). Cool cupcakes in pans 10 minutes then transfer to wire racks and cool completely.
Mix the dry pudding mix and the pineapple in a bowl, gently fold in cool whip and frost cupcakes .
Top with berries.
Even though the original recipe does not say so , in our heat in Houston, I'd refrigerate these unless they are to be served immediately.
You'll see why this is my happy place with the next post.