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1 (16 1/2 ounce) box white angel food cake mix
1 1⁄4 cups water
1 cup heavy whipping cream, well chilled
2 tablespoons granulated sugar
2 teaspoons vanilla bean paste
1 cup fresh raspberry
1 cup fresh blueberries
1⁄4 cup powdered sugar
Pre-heat oven to 375. Place paper baking cup in each of 30 regular size muffin cups. In large bowl, beat cake mix and water with electric mixer on low spead 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full. Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry.
Remove from muffin cups to cooling rack and cool. In medium bowl, beat whipping cream with electric mixer on medium high speed until slightly thickened. Reduce speed; beat in granulted sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks from. Spoon whipped cream into decorating bag fitted with large star tip. Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.
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