Colleen - Invidious

Colleen

Hi, my name is Colleen, I’m a mom and a Mema who had to start over at 53 and again at 60. I’m a Christian seeking to follow God’s will for my life! I’m here to inspire, entertain, share fellowship and turn my life around! I hope you’ll come on the journey with me!

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Colleen

2 weeks ago | [YT] | 0

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Colleen

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Colleen

I need an adult version of Elf on a Shelf!

1 month ago | [YT] | 1

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Colleen

Dream big, pray bigger!! Our God is able!

3 months ago | [YT] | 3

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Colleen

Amen!! #grace #jesus #worship

3 months ago | [YT] | 1

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Colleen

NOT GLUTEN-FREE. However, my mother-in-law used to make this with a white or yellow cake mix so if you can find a gluten-free white or yellow cake mix that will work as well. (Walmart and United usually have gluten-free cake mixes)

Pineapple Angel Food Cupcakes
Light, fluffy, and incredibly easy to make – just 2 ingredients!

Servings: 24 cupcakes
Prep Time: 5 minutes
Bake Time: 20 minutes
Total Time: 25 minutes

Ingredients:
1 box (16 oz) Betty Crocker Angel Food Cake Mix

1 can (20 oz) Dole Crushed Pineapple in juice (do not drain)

Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.

Mix Ingredients:
In a large mixing bowl, combine the entire can of crushed pineapple (with juice) and the full box of angel food cake mix.
Stir until fully combined and foamy.

Fill Cupcake Liners:
Spoon the mixture into the cupcake liners, filling each about ¾ full.

Bake:
Bake for 18–22 minutes or until the tops are golden brown and spring back when lightly touched.

Cool:
Let the cupcakes cool completely on a wire rack before serving.

Optional Tips:
Topping: Add a light sprinkle of coconut flakes or a dollop of fat-free whipped topping.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.