Easter Dessert: Angel Food Cupcakes with Berry Sauce and Vanilla Whipped Cream

Okay, I admit it. When it comes to the holidays I believe you should be free to overindulge. Of course, I have to temper that a bit on Easter because, more than most holidays, it tends to be overwhelmingly connected to candy. So I decided, for the sake of my children, that my Easter desserts would be on the lighter side.

This one is a great example of this philosophy and yet it’s a beautiful dessert for the holiday that’s essentially the gateway to spring. It’s light, refreshing, and so pretty. Almost too pretty to eat. And the bonus, it’s delicious too. You will feel like you’re really indulging yourself–and you will be–but with moderation.

This recipe is so intuitive, you could make it with your eyes closed. (Disclaimer: That’s not true!) It takes very little time but tastes like something that took hours. The angel food cupcakes are soft and sweet, the berry laden sauce is thick and juicy, and the vanilla whipped cream is absolutely decadent. My daughter was dragging her last piece of angel food cupcake through the pool of berry juices and whipped cream on her plate to make sure she got it all. And she is a self-proclaimed whipped cream hater. How’s that for a compliment?

Angel Food Cupcakes with Berry Sauce and Vanilla Whipped Cream

For cupcakes
1 package angel food cake mix, makes 24 cupcakes
Paper liners, (must have because Angel food cake is sticky)

For Berry Sauce
2 – 12 oz bags frozen mixed berries, thawed
1 cup pure fruit strawberry preserves or jam
1 Tbs. pure vanilla extract
2 Tbs. coconut rum, optional but adds an exotic flavor

Whipped cream;
2 cups heavy cream
1 vanilla pod, scraped
4 Tbs. powder sugar

For cupcakes:
Make cake according to package directions. Fill cupcake pan with paper liners and fill 2/3 full with cake batter. Cook according to package directions. When they’re cool enough, peel off the paper.

For Berry Sauce:
In a medium size pot, melt down the strawberry preserves. Add the coconut rum and cook for a minute to cook off the alcohol. Add the berries and the vanilla and cook for 5 minutes. It will be thick and juicy and chock full of berries.

For Whipped Cream:
In a mixing bowl place cream, vanilla scrapings, and powdered sugar. You can use a Tbs. of pure vanilla extract if you don’t have a vanilla bean but, I love the speckled effect you get with the bean. Whip, on high, until you have the consistency you like your whipped cream to be.

To assemble:
Place one or two cupcakes on a plate, pour the berry mixture over the cupcake and place a dollop of whip cream on the side. If you like you can swirl a bit of the berry juice around the cupcakes, adding an elegant touch.

There you have it. The final touch to what I hope is a unique and helpful Easter meal. Now that I’m done with all the cooking, let me take this opportunity to say Happy Easter from all of us at Girl and Her Kitchen.