Angel Food Cupcake Delight

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I created this easy to make low fat angel food cupcake recipe,
low cholesterol with a twist for something unique and a different way to serve
for a special gourmet dinner party,
It can be made ahead of time, a delight to make and very easy to put together.

My husband loves anything with angel food cake, he could eat all of this himself!

The cupcakes are baked then halved, served three high on a plate with a whipped filling
and decorated with ganache for an easy gourmet delight dessert

Angel Food Cupcake Delight Dessert
Source: recipe and photograph created by Peggy Bucholz for www.finedinings.com

Serves 8

1 box Angel Food Cake mix
12 muffin paper or foil baking cups
1 cup heavy cream
2 tablespoons powdered sugar
Chocolate Ganache (recipe below)
8 long toothpicks
8 Maraschino Cherries, stems attached
Mint Sprigs, for garnish

Prepare cake mix according to instructions. Line a regular sized muffin tin with baking cups; fill 2/3 full with batter. Bake at 375° for 15 to 18 minutes. (Use excess batter to make more cupcakes or fill a tube pan and bake 20 to 25 minutes).

Remove cupcakes from oven; discard baking cups; trim crusted tops of cupcakes, cut each in half horizontally making 24 cupcakes.

In a small bowl combine heavy cream and powdered sugar; whip to soft peaks. Place three cake halves on each plate with whipped cream between; drizzle with chocolate ganache. Insert long toothpicks in center of each angel food cupcake stack to hold in place. Garnish plates with maraschino cherries, mint sprigs and serve. How easy is that!

Chocolate Ganache
(can be made 2 weeks in advance)
1/4 cup heavy cream
1 tablespoon corn syrup
3 ounces chocolate, chopped

Combine cream and corn syrup in small saucepan over medium heat; whisk in chocolate until melted. Pour into a squirt bottle with a small opening (I use a clean plastic catsup or mustard container) and refrigerate until ready to use. Soften in a microwave oven if necessary at serving time.

Wine recommendation: Apricot wine