Quick Mousse Filled Angel Food Cupcakes

When it was nice and hot out one spring day I decided I needed a dessert to go with my star meal. Stuffed Cornish Hen with Balsamic Reduction. I thought I have lemon pudding mix at home. What could go with that? I turned the corner in the grocery store and saw it Angel Food Cake. I didn't have a lot of time and I knew that I wouldn't finish it so I thought Cupcakes. I bought a box of Pillsbury angel food, some seedless raspberry jam, Cool whip and took it home to make it. It turned out so delicious I ended up eating half the batch. I do warn you though. You do need a large bowl because this will double in size when you add the water. And unless you're serving all of them immediately I would put the mousse in as many cupcakes as you will need at the moment. The angel food will hold and it's best cold anyway. Enjoy!

• Ready In: 30 mins
• Yields: 24 cupcakes

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

Directions

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.