Sour Cream Angel Food Cupcakes (Angel Cakes)
Servings 24 cupcakes
Calories 185kcal
Ingredients
- 1 16 oz box angel food cake mix
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 8 oz sour cream
- 1 cup water
- 1/2 cup oil
- 3 tsp clear vanilla
- Fillings: sweetened fresh whipped cream lime or lemon curd, assorted berries, ice cream, custard, pudding
Instructions
- Preheat the oven to 350°F. Line the wells of two 12 count cupcake pans with liners.
- In a medium bowl use a whisk to sift together cake mix, cake flour, granulated sugar and salt. Sift together the dry ingredients.
- In a separate bowl, mix together the sour cream, water and oil until combined.
- 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.)
- Fill each muffin cup 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.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 216mg | Potassium: 28mg | Fiber: 1g | Sugar: 68g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg