Angel Food Cupcakes with Raspberries and Lemon Curd Drizzle

I went to the grocery store today, fully intending to purchase an angel food cake from my grocer's bakery. I had plans to slice the already baked cake and drizzle lemon curd over the top. It would be a nice, light yet satisfying dessert for dinner. However, I saw that the angel food cake cost $5.99 and I couldn't quite overcome my sticker shock to purchase it. Instead, I headed over to the baking section and picked up a box of Angel Food cake mix for $2.39. Even in 90 degree weather, I'd rather save the $3.60 and bake the cake myself.

In my apartment, I don't have in the way of kitchen equipment and of course my kitchen repertoire is currently lacking a bundt pan, which is traditionally used for Angel Food Cake. If I wasn't going to spend the $5.99 on the cake, I sure as heck wasn't going to get a bundt pan. So I thought to myself, why don't I just make them as cupcakes?!

Angel Food Cake puffs up alot, both in mixing the batter and during the cooking process. So I only filled a cupcake tin 3/4 of the way up the sides with the batter, otherwise I thought the cupcakes would puff up too much and spill over. Make sure your cupcake tin is greased with some cooking spray. Cook the cupcakes for 8-9 minutes at 350 degress then cool. You'll need a spoon to pry loose the cupcakes from the tin as they'll stick, even though they are greased. Don't worry about flattening them as they'll puff up again.

Once you have all your cupcakes baked, heat some lemon curd and low heat in a pan. Heat the curd until it's consistency starts to give way and it becomes syrupy.

Take a few cupcakes and put them in a small bowl. Then sprinkle some fresh raspberries on top. Drizzle your warm lemon curd over the cupcakes and raspberries and voila! Enjoy.