Angel Food Cupcakes

Last Thursday my husband and I were tasked with feeding the 20 or so person "small group" that we're a part of. So we made the Stuffed Shell Lasagna that I posted a recipe for earlier, and it was absolutely delicious. For dessert, we tried something a bit different - Angel Food Cupcakes. Here's how they turned out:

Recipe (ok, so they weren't quite homemade): makes roughly 30...

Ingredients:
A box of angel food cake mix (we used Giant Eagle brand because we're classy like that)
1 small tub (8 oz.) of cool whip (or store brand) - thawed
1 20 oz. can of crushed pineapple (drained)
1 3.4 oz. box of instant vanilla pudding
Strawberries or fresh fruit for topping

Directions:
1.) Preheat oven to 350 deg F.
2.) Prepare angel food cake mix according to directions on box.
3.) Fill muffin papers approx 3/4 full with the batter.
4.) Bake cupcakes for roughly 16 minutes or until golden brown and fully cooked.
5.) Let cupcakes cool.
6.) Mix together the cool whip, crushed pineapple, and pudding (don't prepare the pudding, just the powder that comes in the box), and then frost cupcakes with the resulting mixture.
7.) Top with fresh fruit.