Angel Food cake is so delightful, light, delicate, and airy, it is almost like nothing every passed through you mouth, yet so Angel Food cake is satisfying.  As a young girl, my Grandmother Stella always made the most delicious, light and airy angel food cakes and when one made its way into our house it was devoured.  

My grandfather had a heart condition and could only eat this type of cake as it was a healthier alternative to most other types of desserts.

Recognizing the fact that Angel Food is delicious and can be created in many forms, I set out to make an inverted Angel Food Cupcakes with Salted Caramel and Chocolate Sauce.

What is so ingenious about these little creations is the fact that you are using your cupcake pan in a different way! Let’s use our cupcake pan to create inverted Angel Food Cupcakes and lavishly live desserts out loud.

How To Make An Inverted Angel Food Cupcake

You might think there is a lot of ‘doing’ to get this cupcake made, but in all honesty, this is the easiest cupcake you WILL ever make because no matter how the top turns out, the bottom is all you need to worry about.  Get ready, set and make your cupcakes and then we are going to INVERT them and dress them up.

How To Make Inverted Angel Food Cupcakes With Salted Caramel and Chocolate Sauce

 

INGREDIENTS

One Box Of Angel Food Cake
Chocolate Sauce
Salted Caramel Sauce
Non-Stick Spray
Disposable Pastry Bags with tip

Preheat Oven according to cake mix directions.
Mix Cake Mix according to box instructions.
Spray Cupcake tray with non-stick spray (both mini and regular size)

Use a disposable pastry bag to fill each cupcake with batter
Bake according to directions or until tops are golden brown
Invert onto cooling trays when done baking and allow to cool, don’t worry that they are flat, you are using the other end.
Remove From Tray, place on plate and drizzle with Salted Caramel Sauce and Chocolate Sauce
Both Minis and Large are ready to go.

Cook’s Notes

Cupcakes do not need to be big and puffy, flat is fine you are using the part that is in the muffin tin, again look at my photos, you are using the cupcakes upside down.

Do make sure these are thoroughly baked and thoroughly cooled before using.

You can use any kind of ice cream topping to dredge along these I chose this combination as it is popular.

Store any uneaten (like that’s gonna happen) in the refrigerator.

You can sprinkle these with some candied sprinkles if you like for more of a color pop.

Here’s the how-to video .  That’s it, these are super easy to make inverted angel food cupcakes with salted caramel and chocolate sauce.  I love the fact that they are so quick to bake and the end result is individual servings., Lavishly live food out loud and dig into the lightest airiest cupcakes. What topping will you put on your inverted angel food cupcakes?

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