Angel Food Cupcakes

Ingredients:

Cupcakes

• 0.5 cup cake flour
• 0.5 cup powdered sugar
• Protein of 5 large eggs at room temperature
• 0.5 tsp cream of tartar
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 0.5 tsp lemon zest
• Special equipment: white paper cupcake liners, 2 pastry bags, #4 round tip

Glaze

• Protein of 4 large eggs at room temperature
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar

Decor

• 1 large piece of candied ginger
• Less than a quarter cup white granulated icing, such as Wilton Candy Melts

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 350°F (175°C). Line a 12-cup metal muffin tin with paper liners and lightly spray with cooking spray.
2. Cupcakes: Sift through a fine sieve into a medium bowl flour, powdered sugar and 1/4 teaspoon salt.
3. Place the egg whites in a bowl and beat with a mixer on medium speed until foamy, about 2 minutes. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the sugar, about 1 tablespoon at a time.
   
   Increase mixer speed to medium-high and continue beating until stiff, glossy peaks form, about 5 minutes. Stir in vanilla and lemon zest. Remove the bowl from the mixer.
4. Sprinkle 1/4 of the flour mixture over the beaten egg whites and gently fold in with a silicone spatula. Fold in the remaining flour evenly in 3 additions.
5. Spread the batter evenly into the prepared pans, reaching up to the edges of the paper liners, and bake until the cupcakes spring back when lightly pressed and a toothpick inserted into the center comes out clean, 14-16 minutes. Let cool in the pans for a few minutes, then turn the cupcakes out onto a wire rack and cool completely.
6. Prepare the halos: Cut the candied ginger into 12 sticks, 2.5 cm long and about 0.3 cm thick. Trim the ends so they are even.
7. On a sheet of parchment paper, draw 12 circles around a 2.5 cm cookie cutter. Turn the paper over and attach a tip to one of the pastry bags.
8. In a small bowl, uncovered, microwave the glaze granules on 40% power in 30-second intervals, stirring until smooth.
9. Transfer the icing to a pastry bag and pipe 12 circles using the template on the parchment paper. Set aside to allow the icing to set slightly. Pipe a drop of icing directly onto each circle and insert a gingersnap stick into each halo to hold it upright. Allow the halos to set completely.
10. GlazeIn a saucepan large enough to fit the bowl of a stand mixer (or a large bowl if using a hand mixer), bring a few inches of water to a boil. In the bowl, whisk the egg whites with the sugar, cream of tartar, and salt. Set the bowl over the simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved, 1-2 minutes. Then beat the egg whites with a mixer at medium-high speed until stiff peaks form and the mixture cools, about 5 minutes.
11. Decorate cupcakesPlace the meringue frosting in another piping bag and pipe it in a spiral pattern onto the top of each cupcake, quickly lifting the bag at the end to create a sharp peak. Insert a gingersnap skewer into each cupcake and serve immediately.