This started as a weight loss recipe for bars, but I discovered that it works well as cupcakes. (Call them muffins if you eat them before noon!) Because they are angel food, the bars are moist and crumbly, so encasing them in muffin cups keeps fingers clean and somewhat contains the crumbs. Bring these to your next gathering – or to work as I did last week. They will love you for it.
Ingredients for Angel Food Cupcakes
1 box of one-step angel food cake (The kind where you only add water.)
1 16oz can of crushed pineapple with all the juice. (Packed in its own juice is best)
Optional: 1 cup coconut
Also optional – sprinkles to show which cupcakes have the coconut.
Preheat oven to 350 degrees
Put cupcake liners in 24 muffin cups.
Mix the cake mix and pineapple in a glass or metal pan with a large spoon. (No plastic, which holds grease.)
If you are adding coconut, add that too and stir to combine.
Use an ice cream scoop to scoop the mixture into the muffin cups.
Bake 15 – 20 minutes until they are golden brown.
I knew that a coworker dislikes coconut, so I put red sprinkles on the batch with the coconut to make it easier to tell the difference. Of course, the sprinkles were a favorite for the children who visited our office that day! So perhaps use two colors of sprinkles to denote those with – and without – the yummy coconut.