Preheat oven to 325°. Prepare a cupcake pan with 12 cupcake wrappers.

Prepare the angel food cake batter in accordance with directions on the cake packaging. Fill each muffin cup just to the tip top.

Bake 18 to 20 minutes until golden brown.

Keep an eye on your angel food cupcakes. The time will vary depending on your oven and altitude. When they are poofy and are golden brown on top they are done.

Remove them from the oven. Using tongs, carefully place the angel food cupcakes on a cooling rack and cool completely to room temperature.

Add the Mascarpone cheese, powdered sugar, rose water, heavy cream, and the pink food coloring gel to a medium mixing bowl.

Mix on high speed until smooth.

Using a large spoon, add a big scoop of frosting into a ziplock bag and seal. Make a tiny snip in the corner of the bag and squeeze a dollop on top of each cake.