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Raspberry Angel Food Shortcakes




  1. Heat oven to 350 degrees F.
  2. Prepare cake batter according to package directions. Place the paper baking cups in muffin pans. Pour the angel food batter into the baking cups until three-quarters full.
  3. Bake according to package directions or until golden brown.
  4. Remove the cupcakes from the oven, and allow to cool.
  5. When cool, remove the paper cups. Cut each cupcake in half. Spread the bottom half with preserves, and put the other half back on top. Place the fresh raspberries on top of the cupcakes, and dust lightly with confectioners' sugar.

Yield: 12 servings


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