Line conventional size cupcake pans with paper liners. Mix angel food cake according to manufacturer’s instructions then use a #30 black scoop to deposit 1.5 oz batter into each cavity. Bake at 375°F until cupcakes spring back lightly when touched. Let cool completely. For every pound of icing, mix in 2 oz. fruit bits. Place flavored buttercreme into a piping bag fitted with an open star tip and pipe a rosette on the top of each cupcake.
For Strawberries: Melt coating chocolate. Dip strawberries in prepared chocolate and place on a parchment lined sheet tray: reserve in the cooler. Place remaining chocolate into a piping bag without a tip; cut a small hole. Pipe a “drip” style puddle on the top of the cupcake, then immediately place the dipped strawberry in the chocolate.
Angel Food Cake, Compound Coating, Fresh Strawberry, Buttercreme, Buttercream, Pink, Fruit Bits, Valentine's Day, Love Cupcakes, Romance