This SKINNY recipe for Easy Peach Angel Food Cupcakes ... yes... I did say skinny and cupcake in the same sentence... it was not a typo.... so delicious and fat free!
A version of a Weight Watcher's recipe... it has THREE ingredients... it's quick easy and GUILT-FREE!
I used Del Monte no sugar added sliced peaches... I couldn't find diced peaches.. so I just diced them myself.
This makes a lot of cupcakes... I made 36 of them... so you will need to bake them in batches... keep the batter in the fridge in-between baking them.
Use cupcake paper liners... since this is Angel Food cake it's pretty fragile and getting them out of the pan without the paper liner will probably be difficult.
The peaches will sink in the batter bowl so be sure to scoop from the bottom to get some diced peaches in each cupcake.
I used an ice cream scoop to scoop the batter into the liner.. it's really easier that way.. less mess.
While baking they will rise beautifully and when they come out of the oven they will look golden and perfectly rounded.. and you'll think... wow!.... don't get attached to that thought... they sink... it's not you.. that's what Angel Food cake does.
They are delicious just as they are... but if you're serving them as a dessert for guests... consider a dollop of Lite Cook Whip ... it is even more delicious and makes them actually look really good.... add a few sprinkles... and no one will notice they sunk.
Make sure to use Betty Crocker Angel Food Cake mix... not a store brand.
Also make sure it's the mix that only requires water to be added... you don't add water.. you just add the canned peaches and the juice in their can.
Try these delicious guilt-free cupcakes!
Recipe: Easy Peach Angel Food Cupcakes
All you need:1 pkg. Betty Crocker White Angel Food cake mix (the one that only adds water in the directions)
2 large cans (7.5 oz.) canned peaches (Lite - no sugar added - in their own juice), diced
1 tablespoon Amaretto or 1 teaspoon almond extract
Lite Cool Whip
All you need to do:
Preheat the oven to 375 degrees F.
Line a muffin tin(s) with paper liners.
In a mixing bowl, mix together the diced peaches (and the peach juice in their cans) with the cake mix.
Add the Amaretto or the almond extract, mix well.
Scoop the batter into the cupcake liners (2/3 full) and bake for 12-20 minutes... or until a toothpick inserted in the center comes out clean... mine took 16 minutes.. carefully remove from the pan and cool.
Serve with a dollop of Lite Cool Whip.