Warning: this cake may shock you!
A two-ingredient Angel Food Cake!?! How can it be!?! I know, it’s shocking!
I believe it was my sister who first made this cake and I fell in love with it! It was so sweet and light I couldn’t stop eating it!
I know what you’re thinking, it’s almost Fourth of July, shouldn’t these be red, white, and blue?! Technically, they should be. But here’s the thing, you can only have Angel Food cake with strawberries and blueberries so many times in your life, right!?
So my take on Angel Food cake this year is going to be more of a tropical party with my Pina Colada Cupcakes! Pineapple in the cake, a little bit of coconut liquor in the frosting, garnished with a cherry and some crushed up coconut!? It’s a party alright, a party that you can eat!
Heads up!! If you are serving this to kiddos, just use coconut extract. The frosting is not getting cooked so the alcohol won’t be cooked off!
Recipe Note: This makes a ton of cupcakes, you might even have some leftover batter! I would suggest putting the leftover in a cake pan or a loaf pan and then you have your own personal stash to snack on throughout the week! You could also just bake this in 9 by 13 baking dish, just bake it for a little bit longer about 35-40 minutes!
Ingredients:
1 box of Angel Food cake mix
20 ounces of crushed pineapple
Frosting:
3 cups of heavy cream
1 packet of gelatin
3 tablespoons of water
2 cups of powdered sugar
2 teaspoons of coconut liquor (or 1 teaspoon of coconut extract)
For garnish:
Straws
Cherries
Slices of pineapple
Toasted coconut
Preheat oven to 350 degrees.
Add crushed pineapples (juice and all!), into a bowl with the cake mix. Mix until everything is fully combined, about 3-4 minutes.
Using a cookie scoop, scoop the cake mix into a cupcake liner until it’s about 2/3’s of the way full.
Put the cupcakes in the oven for about 17-19 minutes, or until they are puffed up and golden!
While the cupcakes cool, start the frosting!
Dissolve the gelatin with water for a few seconds, and then place it in the microwave for about 10 seconds for it to fully dissolve.
Begin to whip up the heavy cream at a medium speed.
Once the heavy cream begins to form soft peaks, add in the powdered sugar and coconut liquor.
After the powdered sugar has been fully added, pour in the gelatin and mix together.
Place the whipped cream into a piping bag, and pipe a large swirl on top of the cupcakes!
Garnish with a cherry, a paper straw, some toasted coconut, and/or a slice of pineapple!
Aren’t these just the most festive things ever!? I am so happy with how they came out! If these don’t get you in the party mood, then I don’t know what does!
-Holly Michelle
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