The smell of these jasmine cupcakes greets you first – somewhat formally. You feel like giving them a small bow. Instead, you inhale deeply and are transported to an intimate tea house on a carefree day. Your first bite begins with the jasmine flavor that you were smelling. Only after the bite is swallowed do you start to notice the slight hint of raspberry and sweet honey. You go in for a second bite and continue nibbling at the slow pace that the tea demands until the cupcake is gone and you are left only with a memory and a desire to revisit the tea house tomorrow.
I make cupcakes with high swirls of whipped cream, buttercream, and meringue. But, this Jasmine cupcake with a small spread of honey cream cheese and some fresh raspberries (it would have been better if they were in season and from a farmers’ market, but what can you do?) is my kind of cupcake. It’s the first cupcake in a while that I didn’t want to share. I reluctantly gave my last jasmine cupcake to my mother-in-law, salivating as I watched her take a bite. And… she didn’t like it?! I couldn’t believe it! I was able to work through the shock, though, as I got to consume the remainder of her cupcake!!
Jasmine Cupcake Recipe