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Preheat oven to 375 degrees.
Make your angel food cake by following the directions on the box of cake mix.
Line your muffin tin with muffin liners. Fill the muffin liners about 3/4 the way full with batter. Bake for 12 – 15 minutes until cracked, golden and dry to the touch. Do not under bake these cupcakes or they could fall flat. Allow cupcakes to cool.
Add 1/4 cup heavy cream to small bowl. Add the decorative sugar crystals to another small bowl. Take a pastry brush and brush a small amount of cream onto a cupcake all around the tops and edges. Dip the wet cupcake top into the sugar crystals making sure to get some on the outside edges. Do this one by one to each cupcake.
To make the frosting, take a chilled mixing bowl and beat on high the remaining 3 cups of heavy cream and almond extract until soft peaks form.
In another bowl, beat together the softened cheeses and powdered sugar until smooth.
Fold the cheese mixture into the whipped cream mixture gently until well incorporated. Add to large piping bag if you have one (squeeze frosting out on cupcake in a circular motion to make it look cloud-like.) Then add raspberries, blueberries and a slice of strawberry as desired. Lastly a little more sugar sprinkled on top adds a decorative touch as well.
Tip: If you don’t have a piping bag, you can create your own by cutting off a corner tip of a plastic sandwich bag, keeping the hole fairly small.
Chill frosted cupcakes in refrigerator until ready to serve. Can be stored for up to 2 days in advance.