This is one of my favorites and good for summer or cooler weather! It?s a
knock-out to look at! A good friend made some similar last week, but she left
the cupcakes whole, frosted with powdered sugar mixed with strawberry juice, and
then plopped ? large strawberry on top! Yummy!
Raspberry Angel Food Shortcakes
Makes 12 servings.
1 box angel food cake mix
24 paper baking cups
1/2 cup raspberry preserves
2 cups fresh raspberries
1/4 cup confectioners' sugar
Heat oven to 350 degrees F.
Prepare cake batter according to package directions. Place the paper baking cups
in muffin pans. Pour the angel food batter into the baking cups until
three-quarters full. Bake according to package directions or until golden brown.
Remove the cupcakes from the oven, and allow to cool. When cool, remove the
paper cups. Cut each cupcake in half. Spread the bottom half with preserves, and
put the other half back on top. Place the fresh raspberries on top of the
cupcakes, and dust lightly with confectioners' sugar. Recipegoldmine.com
Chris in NM
http://www.nancyskitchen.com
