Ingredients
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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
Preparation
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Preheat the oven to 350\u00b0F
Mix the angel food cake mix with the water. Just enough moisten don't over mix.
Pour into 24 cupcake liners in cupcake tins. Don't worry if they're rather full it'll be fine.
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.
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.
Cut off the top of the cupcake. Push the center down a little and spoon on a little bit of the mousse. Serve immediately.
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