I’m still obsessed with this Peach Angel Food Cupcakes
Light, airy, and full of fruity taste, only 2 ingredients!
Servings: 24 cupcakes
Prep Time: 5 minutes
Baking Time: 20 minutes
Total Time: 25 minutes
Ingredients:
1 package (16 oz) Betty Crocker Angel Food Cake Mix
1 (20 oz) can Dole Crushed Peaches in juice (do not drain)
Instructions:
Preheat Oven:
Get the oven ready at 350°F (175°C). Place paper liners in a cupcake pan.
Mix Ingredients:
Take a large mixing bowl and put in it the whole can of crushed peaches (with juice) and the whole box of angel food cake mix.
Mix thoroughly until it becomes a foamy and blended mixture.
Fill Cupcake Liners:
Distribute the mixture into the cupcake liners using a spoon, and fill each about ¾ full.
Bake:
Let them bake for 18–22 minutes or until the upper surface turns brown and bounces back when touched lightly.
Cool:
Before serving, allow the cupcakes to cool completely on a wire rack.
Optional Tips:
Topping: Put a spoon of peach compote or light whipped cream as a topping.
Variation: For a tropical feel, add shredded coconut or a light dusting of powdered sugar.
Storage:
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
WW Points: ~2–3 SmartPoints per cupcake, based on your program.