Angel Food Cupcakes with Whipped Cream and Berries

Step 1

Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.

Step 2

In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.

Step 3

Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.

Step 4

In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.

Step 5

Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.