BIRTHDAY WISHES!
Angel food cake has always been one of Brion’s favorite desserts. I’m not sure why but it is and since we are celebrating his birthday today, I’m pulling out all the stops and making a French Silk Angel Food Cupcakes!
With its featherlight crumb, gleaming white hue, and fat-free formula, angel food cakes are a perfect canvas for fresh summer fruit and a little whipped cream. It’s just that, while angel food cake with fruit and cream is a quick dessert, it’s not exactly an impressive one.
If you chose to take the angel food cake in a celebratory (say, birthday) direction, it can be stunning.
Fill It: turn your angel food cake into a faux Boston Cream Cake with some custard and chocolate ganache.
Slice It: in horizontal layers, spread some lemon curd between the pieces and replace the top.
Layer It: cut the cake in half, making two layers. Slather banana pudding on top of the bottom layer and top the pudding with banana slices. Place the top cake layer over the bananas and drizzle the whole cake with a thick layer of caramel sauce.
Grill It: using balsamic butter, along with fresh strawberries, create a unique dessert. Serve with ice cream for the perfect end to any backyard barbecue.
Frost It: with some ultra-smooth and creamy French silk mousse (the smooth chocolate mousse sort of resembles the softness of silk). Add some fresh strawberries and you have party food!
As we grow older, it comes clearer everyday, what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on a much greater importance. Maybe its the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.
HAPPY BIRTHDAY BRION, WITH LOVE!
| Servings |
CUPCAKES
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- 1 1/3 cups cold water
- 1/3 cup cornstarch, sifted
- 454 gm angel food cake mix
- 1 tsp vanilla
- 113 gm semi-sweet baking chocolate
- 230 gm cream cheese, softened
- 230 gm Cool Whip
- 1 tsp vanilla
- Fresh strawberries for garnish
Ingredients
Cupcakes
French Silk Mousse
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Rate this recipe!
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- Preheat oven to 375 F. Place paper or foil baking cups in 30 -36 regular sized muffin cups.
- Beat cake mix, cornstarch, vanilla & water in an extra large glass or metal bowl on low speed for 30 seconds then beat on medium speed for another 3 minutes. Fill cups 2/3-3/4 full of batter.
- Bake 12 - 20 minutes or until golden brown & cracks feel dry. Remove from oven & cool completely.
- Melt chocolate in a large microwave safe bowl for 30 seconds, then stir, heat for 30 seconds again, then stir well, then heat in 10 second increments, stirring between each, until smooth. Allow to cool 5 minutes.
- Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate & mix to combined, then mix in vanilla. Fold in the cool whip.
- Spoon mousse into a pastry bag fitted with a large star tip. Make a generous swirl on top of each cupcake & decorate with some sliced strawberries. Refrigerate until served.