Quick Mousse Filled Angel Food Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 angel food cake mix
• 1 1/4 cups water
• 1 (8 ounce) box instant lemon pudding
• 2 tablespoons seedless raspberry jam
• 1 (8 ounce) container cool whip

Recipe

• 1 preheat the oven to 350°f
• 2 mix the angel food cake mix with the water. just enough moisten don't over mix.
• 3 pour into 24 cupcake liners in cupcake tins. don't worry if they're rather full it'll be fine.
• 4 bake until the tops are golden brown. about 20 minutes they won't take very long. unfortunately the box doesn't say how long for cupcakes.
• 5 take them out and let them cool on a rack. while they cool mix the cool whip with the jam and then the pudding mix. it'll be stiff at first but, it's supposed to be thick.
• 6 cut off the top of the cupcake. push the center down a little and spoon on a little bit of the mousse. serve immediately.