Mini Angel Food Cupcakes With Jasmine Whipped Cream

1. 1

   Preheat oven to 350 deg. F.

2. 2

   Line 18 mini muffin cups with fluted paper baking cups.

3. 3

   In a large bowl, use an electric mixer on high speed to beat the egg whites until foamy.

4. 4

   Add the cream of tarter, salt, half the sugar, and the vanilla and beat until stiff, glossy peaks form.

5. 5

   In a small bowl, combine the flour and remaining sugar.

6. 6

   Stir with a whish to blend.

7. 7

   Gently fold the flour mixture into the egg whites until blended.

8. 8

   Spoon the batter into the prepared muffin cups, filling them two-thirds full.

9. 9

   Bake for 10 to 13 minutes, or until springy to the touch and lightly browned.

10. 10

    Transfer the pan to a wire rack and let cool completely; the cupcakes will shrink as they cool.

11. 11

    In a bowl, combine the cream and tea, cover, and tea, cover, and refrigerate overnight or up to 2 days.

12. 12

    Strain through a fine-meshed sieve into a deep bowl.

13. 13

    Add the sugar and beat until soft peaks form. (Makes 2 cups).

14. 14

    Remove the fluted paper baking cup from each cupcake.

15. 15

    Using a narrow, flexible spatula, frost with the jasmine whipped cream.

16. 16

    If you like, garnish each cupcake with a jasmine flower, raspberry, or a strawberry slice.

17. 17

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.