Line cupcake pan with liners.

Prepare Angel Food Cake as instructed and fill the cups 3/4 way full.

Bake at 375F for 12 to 18 minutes or until cupcakes are golden brown and tops feel dry. Let cool on a wire rack when done.

Combine Cool Whip and yogurt while cupcakes are baking and let set in fridge until ready to top cooled cupcakes.

Add strawberries and blueberries and refrigerate until you are ready to enjoy!