Light Kiwi Lime Angel Food Mini Cupcakes Recipes

MINI KEY LIME CUPCAKES

Steps:

• In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
• Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
• Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
• Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

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.

MINI KEY LIME CUPCAKES

Steps:

• In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover; refrigerate.
• Heat oven to 375* (350* for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoon batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick is inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining batter. Cool cupcakes completely, about 15 minutes.
• Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
• Stir frosting container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into a 1-quart Ziploc bag. Cut an 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting onto topping. Garnsih with fresh lime wedge, if desired. Store in refrigerator.