Mini Angel Food Cupcakes With Jasmine Whipped Cream Recipes

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 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. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. 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.

MINI ANGEL FOOD CUPCAKES WITH JASMINE WHIPPED CREAM

Steps:

• Preheat oven to 350 deg. F.
• Line 18 mini muffin cups with fluted paper baking cups.
• In a large bowl, use an electric mixer on high speed to beat the egg whites until foamy.
• Add the cream of tarter, salt, half the sugar, and the vanilla and beat until stiff, glossy peaks form.
• In a small bowl, combine the flour and remaining sugar.
• Stir with a whish to blend.
• Gently fold the flour mixture into the egg whites until blended.
• Spoon the batter into the prepared muffin cups, filling them two-thirds full.
• Bake for 10 to 13 minutes, or until springy to the touch and lightly browned.
• Transfer the pan to a wire rack and let cool completely; the cupcakes will shrink as they cool.
• In a bowl, combine the cream and tea, cover, and tea, cover, and refrigerate overnight or up to 2 days.
• Strain through a fine-meshed sieve into a deep bowl.
• Add the sugar and beat until soft peaks form. (Makes 2 cups).
• Remove the fluted paper baking cup from each cupcake.
• Using a narrow, flexible spatula, frost with the jasmine whipped cream.
• If you like, garnish each cupcake with a jasmine flower, raspberry, or a strawberry slice.
• Serve at once.