I have never made (nor even heard of) angel food cupcakes, but I figured they would be easy to make. And guess what? It was. Super duper easy! (said in my best three-year-old voice)
Because I used a box mix. Then I topped it with Cool Whip. Then I added super awesome and special unsweetened coconut flakes. Which I kinda weird that I would add the most expensive and gourmet ingredient as a garnish, but hey, they are pretty.
If you want to make the cupcakes from scratch I think this recipe from Food Network looks good, just be sure to use the coconut extract.
Me? I love that for a box angel food cake you ADD WATER and bake. It really doesn’t get an easier. (Well, I did actually add some coconut extract, but that was really easy to do.)
It feels a bit weird typing out a recipe that starts with, “Open a box” but it is just easier to lay out that way.
When “developing” this recipe I want back and forth on every little detail:
Do I want to brush on a coconut simple syrup to infuse more flavor. Should the whipped cream be from-scratch. Should I use a 7-minute frosting recipe. (Ultimately I decided not to do that for aesthetics, but for flavor I think it would be lovely!) Should the frosting be piped on. Would a homemade whipped cream be as stable as store bought. Should I use the sweetened or unsweetened coconut flakes. It’s amazing how much detail went into these little suckers!
Ultimately, I am happy with how these have turned out, but I do plan on making the entire recipe from scratch to determine if it is worth the time, money, and energy.
These are so delicious as is, it’s definitely a project that I am going to enjoy tackling!!
Coconut Angel Food Cupcakes
Ingredients
- 1 box Angel Food Cake Mix
- 1 1/4 c water minus 2 teaspoons
- 2 tsp. coconut extract
- Frosting
- 1 9- ounce container Cool Whip chilled
- 1 tsp. coconut extract
- 1 c shredded coconut
Instructions
- Open box of angel food cake mix and pour content into bowl or stand mixer. Add in water and coconut extract and blend on low for 30 seconds, then on medium for about a minute. Do not over mix.
- Pour about 1/4 cup of batter (you do not want them overfilled) into prepared cupcake liners and bake for 12-15 minutes, or until cake just starts to brown around edges.
Frosting
- Add 1 teaspoon coconut extract to chilled whipped topping and stir. Using an ice cream scoop, scoop out frosting onto each cupcake. Gently press coconut flakes into whipped topping
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
First of all, they are beautiful!! Then, it must be asked, what kind of coconut did use (bing that it was super awesome & special???) thanks!!!
I think it was Bob’s Redmill Unsweetened Coconut. 🙂
These are so pretty! The cake looks very light and fluffy!
These are so pretty!
I just made these last week, only instead of adding water like the box says, add 1 20 oz. can of crushed pineaple. The whole can juice and all. You can add a slice of banana, a dollop of strawberry pie filling, a dollop of Cool Whip and a sprinkle of choclate syrup..VIOLA. banana split cupcake
SO smart!!! I love that idea!
Angel food cake is just so light, I love it. This was a nice way to alter it with the coconut extract and a nice way to top it so lightly. Great recipe, thanks for sharing, and I will go for the box mix, too!
Love this recipe. The coconut flavor is awesome and they are so pretty.
veryyyyyy nice and delicious. 🙂
Awful. Cool whip icing falls right off
So sorry you had the issue. I have not experienced that. Were your cupcakes really domed? Were they hot? Was the cool whip very chilled?
What temperature do you bake these at? Thanks 🙂
350 🙂
Thanks 🙂
Amanda, did they come out of the wrappers OK? Seems to me they might stick. Love your blog!
My stuck if I took them out while still warm, but released when cooled. 🙂