It didn't take me long to decide on what to make. Angel Food and Devil's Food Cupcakes seemed an obvious choice!
I opted to use box mixes for the cupcakes themselves. I'd never made Angel Food cake before, and recipes I researched seemed kind of persnickety.
The box mix called for water alone, and the batter was unlike any other I'd ever made. It smelled like meringue powder and was a foamy, frothy consistency.
Initially I tried making mini bundt cakes, but as you can see from the picture, they didn't turn out too well! The instructions indicated not to use a non-stick spray in the pan. Against my better judgement I didn't, but then was unable to get the cakes out of the molds without smashing them all up. So for the next batch, I went ahead and used cupcake liners.
Put metal bowl and whisk into the freezer for 15 to 30 minutes to chill. This will make the cream whip faster. This is also an excellent time to clean out your freezer. Just throw that tupperware away. If you haven't needed it in the year it's been in there, you don't need it now.
Put cream in mixer at a medium speed until it begins to peak. Add additional ingredients and whisk by hand to complete.
I decided to go with chocolate buttercream for the Devil's Food cupcakes. It was a good choice.