The basis of these cupcakes is a light and fluffy biscuit Angel Food, which is baked without adding fat to the beaten egg protein, sugar and flour. Stunning texture of biscuit and its balanced sweetness with a light citrus note will exalt you to the seventh heaven from pleasure, and protein cushions glazes and cute halo give the cupcakes a special angelic look. Such cupcakes will perfectly decorate the baptism table baby. Or bake them with cupcakes Devil’s Food for Halloween celebration. Share with friends: 
Time: 1 hour. 10 min. Difficulty: Easy Quantity: 12 Cupcakes B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 0.5 tbsp. flour for cakes
- 0.5 tbsp. powdered sugar
- Protein 5 large eggs at room temperature
- 0.5 tsp tartar
- 0.5 tbsp. granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp lemon zest
- Special equipment: white paper molds for cupcakes, 2 pastry bags, round tip No. 4
Glaze
- Protein 4 large room temperature eggs
- 3/4 Art. granulated sugar
- 1/4 tsp tartar
Decor
- 1 large piece of candied ginger
- Incomplete quarter of Art. white icing in granules for example Wilton candy melts
Recipes with similar ingredients: premium flour, eggs, wine candied stone
Recipe preparation:
- Set the oven grid to a medium level and preheat oven to 175 ° C. Fold paper molds into a metal mold for 12-cell muffins and lightly sprinkle with a cooking spray.
- Cupcakes: in a medium-sized bowl through a fine sieve sift flour, icing sugar and 1/4 tsp. salt.
- Put egg whites in a bowl and beat with a mixer on medium speed until foam appears, about 2 minutes. Add tartar and beat until soft peaks, about 2 minutes. Gradually add sugar, about 1 tbsp. l at a time. Increase the mixer speed to moderately high and continue to beat until strong shiny peaks, about 5 minutes. Stir in vanilla and lemon zest. Remove the bowl from mixer.
- Pour 1/4 of the flour mixture onto the surface of the whipped proteins and gently stir with a silicone spatula. Evenly in 3 sets stir in the remaining flour.
- Spread the dough evenly over the prepared shapes above the edges paper liners and bake until the cupcakes spring up when lightly pressed, and a toothpick inserted in the center will not work clean, 14-16 minutes. Allow to cool in shape for several minutes, then put the cupcakes on the wire rack and completely cool.
- Make the halo: chop 12 ginger candied candies 2.5 cm long and approximately 0.3 cm thick. Cut the ends so that they were even.
- On a sheet of parchment, draw 12 circles, circling the cutting for cookies with a diameter of 2.5 cm. Turn the paper over up. Place a tip on one of the pastry bags.
- In a small bowl, without covering, heat in the microwave at a power of 40% glaze granules at intervals of 30 seconds, stirring until a homogeneous mass is obtained.
- Put the icing in a pastry bag and squeeze out of it 12 circles on a pattern on parchment. Set aside to glaze a little froze. Drop a drop of glaze directly onto each circle and stick a ginger stick in each halo so that it stands straight. Allow the nimbuses to solidify completely.
- Frosting: in a pan, on which you can put a bowl from stationary mixer (or a large bowl if you use a manual mixer), pour a few centimeters of water and bring to boiling. In a bowl, beat the egg white with sugar, tartar and salt; set a bowl over boiling water and beat until mixture will not be warm to the touch and sugar will not completely dissolve, 1-2 minutes. Then beat the protein mixture with a mixer at a moderately high speeds to steady peaks and cooling of the mass, about 5 minutes.
- Garnish cupcakes: lay protein glaze in another a pastry bag and spiral it onto the top of each cupcake, quickly picking up the bag at the end to get a sharp peak. Insert a ginger stem with a halo in each cupcake and immediately serve.
