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Angel Lush Cupcakes

Angel Lush Cupcakes recipe
photo by:kraft
Cute? Check. Delish? Yep. Smart? Totally. These moist cupcakes topped with icing and fresh ripe berries are low fat, and, with 90 calories each, heaven sent.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
30 servings
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posted:
10/7/2010
yummy, i;ve made the full size cake also,it was very good
posted:
9/21/2010
I made it with vanilla pudding, but I also made it with lemon. Lemon is SO much better. I didnt care much for the vanilla.
posted:
9/8/2010
This is not diebetic friendly. Use sugar free vanilla pudding and sugar free cool whip and you reduce the carbs by a lot.
posted:
7/17/2010
It was ok, but the taste was't as good as expected
posted:
7/15/2010
Made these cupcakes w/Angel Food Cake and white,yellow,pound cake too and they were delicious. Make sure that the cupcake is completely baked for easy removal from paper liners and make the topping first so it can set for 30 minutes before assembling! I can see why they are called ANGEL LUSH CUPCAKES..they are luscious!! Got great compliments EVERY TIME I made them no matter which choice of cake I chose!
posted:
6/18/2010
I made these for a party and they were a big hit. I loved them so much. With being on a strict diet, I was able to eat them and they were so good.
posted:
6/2/2010
I have a camper at a camp site in PA. I made a batch of these cupcakes and passed them around. Everyone really like the light fluffy cakes. They were a big hit. Gave the recipe to several friends.
posted:
6/2/2010
I also used a golden butter yellow cake recipe which made the cupcakes taste like a pineapple-upside-down cake. I also recommend you make the topping first. It takes a while for the crushed pineapple, vanilla pudding mix, and cool whip to set-up before applying to the cupcakes. I'd say make the "frosting" first and letting it set-up for at least 30 minutes in the fridgerator.
posted:
5/26/2010
Whole family enjoyed these cupcakes. We especially liked the crushed pineapple and cool whip topping. We used the rest as a fruit dip. Delicious and low calorie. I will make again but use the fruit and topping on a full size angel food cake--less work.
posted:
5/26/2010
These. Are. So. GOOD!!!!! And this is coming from a chocoholic. Delicious, refreshing, and an almost guilt-free indulgence. I topped them w/ fresh strawberries, raspberries, and blueberries (like in the picture) - A great combination, especially love the raspberries. I used paper cupcake wrappers and had no problems with sticking when the cupcakes were fully cooked according to the recipe. There were times when a batch would cook unevenly (due to batter-level differences). If the cracks are moist, the cupcake will stick to the wrapper. So don't be afraid to put the moist-cracked guys back in the oven for a couple more minutes.
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