Mini Angel Food Cupcakes With Jasmine Whipped Cream

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READY IN: 48mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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