Angel Food Cupcakes with Rose Cream Frosting
These light and fluffy melt in your mouth Angel Food Cupcakes with Rose Cream Frosting with a hint of rose in the smooth creamy frosting will give your pearls a twirl for sure!
Angel Food Cupcakes with Rose Cream Frosting
what Do These Pink Cupcakes Taste Like?
Slightly sweet and light as air with a hint of rose frosting. They will melt in your mouth.
Occasions to Serve Angel Food Cupcakes
- PJ Party’s
- Girl’s Night
- Birthday Party
- Easter
- Spring Brunch
- Baby Showers
- Bridal Showers
Angel Food Cupcakes with Rose Cream Frosting Recipe
Ingredients
- 1 box Angel Food Cake Mix
- JUST A TINY DROP of Nielsen Massey Rose Water
Used in moderation rose water can be delightful. Too much and you are eating a rose. If you don’t trust yourself to pour just a drop, pour the tiny drop in a teaspoon first.
- 8 ounces Mascarpone cheese
- 5 tablespoons powdered sugar
- 1/3 cup heavy whipping cream
- pink sugar pearls
- 2 drops pink food coloring
- 12 cupcake wrappers
- 12 cup muffin tin
These are similar to the wrappers I used. I pick them up when they spark JOY from Home Goods. I also love these pink and gold polka dot wrappers. This is the tin I use.
Instructions
Preheat oven to 325°. Prepare a cupcake pan with 12 cupcake wrappers.
Prepare the angel food cake batter in accordance with directions on the cake packaging. Fill each muffin cup just to the tip top.
Bake 18 to 20 minutes until golden brown.
Keep an eye on your angel food cupcakes. The time will vary depending on your oven and altitude. When they are poofy and are golden brown on top they are done.
Remove them from the oven. Using tongs, carefully place the angel food cupcakes on a cooling rack and cool completely to room temperature.
Add the Mascarpone cheese, powdered sugar, rose water, heavy cream, and the pink food coloring gel to a medium mixing bowl.
Mix on high speed until the rose cream is smooth.
Using a large spoon, add a big scoop of frosting into a ziplock bag and seal. Make a tiny snip in the corner of the bag and squeeze a dollop on top of each cake.
Sprinkle with a few pink sugar pearls! Enjoy! These beauties will melt in your mouth!
Store in an airtight container in the refrigerator for up to three days.
Angel Food Cupcakes with Rose Cream Frosting
Ingredients
- 1 box Angel Food Cake Mix
- 8 ounces Mascarpone cheese
- 5 tablespoons powdered sugar
- 1/3 cup heavy whipping cream
- pink sugar pearls
- 2 drops pink food coloring
Instructions
- Preheat oven to 325°. Prepare a cupcake pan with 12 cupcake wrappers.
- Prepare the angel food cake batter in accordance with directions on the cake packaging. Fill each muffin cup just to the tip top.
- Bake 18 to 20 minutes until golden brown.
- Keep an eye on your angel food cupcakes. The time will vary depending on your oven and altitude. When they are poofy and are golden brown on top they are done.
- Remove them from the oven. Using tongs, carefully place the angel food cupcakes on a cooling rack and cool completely to room temperature.
- Add the Mascarpone cheese, powdered sugar, rose water, heavy cream, and the pink food coloring gel to a medium mixing bowl.
- Mix on high speed until smooth.
- Using a large spoon, add a big scoop of frosting into a ziplock bag and seal. Make a tiny snip in the corner of the bag and squeeze a dollop on top of each cake.
- Sprinkle with sugar pearls.
Nutrition
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