My favorite part of baking angel food cupcakes was having an excuse to use angel wing cookie cutters. I fell in love with the cookie cutters the moment that I saw them.
|Photo from V.I.P. (Very Important Pastry)|
The angel wing cookies are designed to rest on a teacup (as shown above), but they work so well on the angel food cupcakes!
I’m glad that I had a reason to make angel food cupcakes, though, because they were, well, angelic. The angel food cupcakes were fantastically light and airy (the 12 egg whites in the recipe might have something to do with that). In addition to the angel wing cookies, I topped the angel food cupcakes with vanilla whipped cream. I opted for whipped cream over buttercream to keep with the delicate, ethereal feel of the cupcakes.
Angel Food Cupcake Recipe
I got the angel food cupcake recipe by adapting Alton Brown’s angel food cake recipe to cupcakes. I am reprinting his recipe here with my ever-so-slight modifications and notes.