Looking for a sweet treat that will leave you feeling light and refreshed? Our sweet cupcakes are made with fluffy angel food cake (which is naturally fat-free!) and Sun Tropics Organic Mango Nectar, for a touch of tropical sunshine.
Get creative by topping them with shredded toasted coconut (with color for extra fun). We decided to celebrate
spring weather with our cupcake creations!
And here’s the bonus: If this recipe were any easier, it would make itself!
At first we wondered if we should really create a recipe starting with a boxed cake mix, but then we remembered . . . hey, we’re all busy! Feel free to make an angel food cake recipe from scratch and substitute the mango juice for water, but we found this method to be just as good! As far as the frosting goes, whipping your own cream with a touch of powdered sugar and coconut extract is also an option; or if you’re a baker on-the-go like us, a tub of pre-whipped topping with a little tropical stir-in touch does the trick! Plus, it gives us that much more time to sit in the sunshine and enjoy our treats! Serve them alone, or with a side of crushed berries and fruit!
Here’s what you need:
1 Box Angel Food Cake
1 1/4 Cup Sun Tropics Organic Mango Nectar
24 Paper Cupcake Liners
1 8 oz Container Whipped Topping (or 2 8 oz Containers if you like to pile it on like we do!)
1/2 tsp Coconut Extract (or 1 tsp if you use 2 Containers)
Mixed berries mashed and mixed with fruit such as crushed pineapple and mango (add a touch of Sun Topics Mango Nectar for a touch of sweetness and a juicier consistency)
1. Preheat oven to 350 degrees. Prepare two cupcake pans by lining them with cupcake liners (or give the pan an oil spray if you forgot to pick some up).
2. In a medium bowl, add Angel Food Cake package and 1 1/4 Cup Sun Tropics Organic Mango Nectar. Mix according to package instructions.
3. Fill cupcake liners 3/4 full.
4. Bake 12-14 minutes, or until a toothpick tester inserted into the middle of the cupcake comes out clean.
5. While the cupcakes are cooling, mix the chilled (but not frozen) container of whipped topping with 1 tsp. Coconut Extract.
6. Once cupcakes are cooled, spoon frosting mix to top, and garnish with coconut flakes.* Serve alone, or with optional a side of mixed berries and crushed fruit (don’t forget the bowls and spoons for this option!).
7. Don’t forget to photograph your creations and share them with us on our Facebook page! We love to see your creations!
*HOW TO TOAST AND COLOR COCONUT
Pre-heat oven to 350 degrees
Sprinkle coconut flakes on a cookie sheet and bake ten minutes, stirring every few minutes.
Mix 1 Tablespoon Water with 2 Drops Food Coloring.
Stir, and add 1/4 Cup Coconut Flakes.
Stir until covered.
Bake at 300 degrees for ten minutes, or until moisture is absorbed.