2-Ingredient Pineapple Angel Food Cupcakes
Ingredients:
• 1 box Betty Crocker Angel Food Cake Mix
• 1 can (20 oz) crushed pineapple in juice (do not drain)
Instructions:
1. Preheat oven to 350°F (175°C) and line a muffin tray with paper cupcake liners.
2. In a large bowl, combine the dry cake mix and the entire can of crushed pineapple (including the juice). Stir until well blended and foamy.
3. Spoon the batter evenly into the cupcake liners (fill about ¾ full).
4. Bake for 18–20 minutes, or until the tops are golden brown and spring back when touched.
5. Allow to cool completely on a wire rack.
6. Serve as is or top with light whipped cream and fresh pineapple pieces for extra flair!
These are fat-free, airy, and naturally sweet—perfect for a summer treat!
Chef & Food Blogger at menuatthetable.com
Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.
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