1prepare angel food cake as directed. Pipe a small circle of mascarpone frosting in the center of each cupcake, using a piping bag and metal tip number 21 or zip top plastic freezer bag with one corner snipped off. Top each cupcake with an edible flower blossom. You may prefer to remove the flower before eating cupcake.
2Angel food cake:
1 cup all-purpose soft wheat flour or all purpose flour
1/2 cup powdered sugar
1 cup granulated sugar, divided
10 large egg whites
1 teaspoon cream of tartar
1/2 teaspoons salt
1 teaspoon clear vanilla extract
2 teaspoons fresh lemon juice
1/2 teaspoon almond extract
paper baking cups
vegetable cooking spray
preheat oven to 350°. Mix flour and powdered sugar. Sift mixture into a medium bowl. Repeat procedure. Whisk in 1/4 cup granulated sugar. Set aside.
Beat egg whites into large bowl at high speed with mixer until foamy. Add cream of tartar and salt. Beat until soft peaks form. Gradually add remaining 3/4 cup sugar, 2 tablespoons a time, beating until stiff peaks form and sugar dissolves. Add vanilla, and lemon juice, and almond extract, beating until blended. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time, gently folding after each addition.
Place mini paper baking cups in two mini muffin pans, 24 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Makes 48 mini cupcakes.
1 cup whipping cream
12 ounces mascarpone cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoons salt
beat cream at high speed with a mixer until stiff peaks form. Beat mascarpone, powdered sugar, vanilla and salt in a large bowl at medium speed with mixer until blended. Gently fold whipped cream into mascarpone mixture until blended. Makes 3 cups