Mini Angel Food Cupcakes With Jasmine Whipped Cream

ANGEL FOOD CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees. Line one muffin pan with liners, set aside.
• Place sugar in a food processor for about 2 minutes until it becomes fine, almost powder-like. Sift half of the sugar with the salt and cake flour, set aside remaining sugar.
• In a large bowl, whisk together egg whites, water, cream of tartar and vanilla. After whisking for approximately 2 minutes, switch to a hand or stand mixer. Gradually sift in the remaining sugar, beating at medium speed until medium peaks have formed.
• Add flour mixture a little at a time (you'll want to add it in about 8 additions). It should be just enough flour to dust the top of the peaks. Use a spatula to fold in the dry ingredients in a circular motion, being careful to not deflate the peaks.
• Once all of the flour has been folded in, carefully spoon the mixture into the prepared pan, filling ¾ of the way full. Place in oven and bake for 18-20 minutes or until the tops are lightly golden brown (they will also look a bit bubbly). Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
• To make the whipped cream, combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Slowly bring speed up to high, beat until the cream has reached desired consistency. Pipe or spread on to cooled cupcakes

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
• Prepare batter as directed on the box. Fill muffin cups 2/3 full.
• Bake for 15 to 20 minutes, or until done.

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.

ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 350, and place 6 paper liners in a cupcake pan. Gather cupcake ingredients, and set aside frosting ingredients.
• In a medium-sized bowl, sift together the flour, cornstarch and salt. Sift it back into another bowl, and repeat one more time for a total of 3 siftings. Set this mixture aside.
• In a separate bowl, beat the egg whites with an electric mixer on high until foamy (about 30 seconds). Once foamy, add the cream of tartar and beat until soft peaks form (about 2 minutes). Soft peaks fall over on themselves when you lift the beaters out.
• Next, slowly stream the sugar, 1 tablespoon at a time, into the egg whites while beating. When done, the mixture will be bright white and glossy.
• Finally, add the vanilla extract and beat to combine.
• Add the flour mixture to the egg white and sugar mixture, and fold together using a rubber spatula. Proper folding technique is down the middle and sweep the sides of the bowl. Don't deflate the batter by stirring too vigorously!
• Divide the batter amount the cupcake liners. It will come to the top of each liner. Bake for 17-19 minutes, until the tops of the cupcakes are starting to lightly brown and a toothpick inserted comes out clean.
• Let the cupcakes cool completely in the pan before moving to a wire rack.
• Combine the cold whipping cream and powdered sugar, and beat until fluffy. Use a piping bag or butter knife to spread it on the cupcakes. Garnish with fresh berries and serve.

QUICK MOUSSE FILLED ANGEL FOOD CUPCAKES

Steps:

• Preheat the oven to 350°F
• Mix the angel food cake mix with the water. Just enough moisten don't over mix.
• Pour into 24 cupcake liners in cupcake tins. Don't worry if they're rather full it'll be fine.
• Bake until the tops are golden brown. About 20 minutes they won't take very long. Unfortunately the box doesn't say how long for cupcakes.
• Take them out and let them cool on a rack. While they cool mix the cool whip with the jam and then the pudding mix. It'll be stiff at first but, it's supposed to be thick.
• Cut off the top of the cupcake. Push the center down a little and spoon on a little bit of the mousse. Serve immediately.

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.