While spending a long weekend recently in Chicago, I had a giant angel food cupcake from Fox and Obel that was simple and perfect in every way. It was tall--about 2 1/2 inches *above* the line of the giant cupcake paper. It's top was golden, with a sparkle--almost as if it had a glaze, and the center was brilliant white. The flavor and texture were pure. Angel food is my single talent and passion, so of course I came right home to try it out. These puffed up lovely in the oven, but as soon as they came out of the oven, they shriveled and shrunk in their papers...no need to hit you over the head with a metaphor on this one.
When I make my AF cakes normally (as cakes), I turn them over onto a beer bottle and let them cool completely like that. But I couldn't figure out a way to do this with cupcakes in papers.
P.S. I'm well aware that angel food is the Sound of Music in the cake world...so you don't appreciate angel food cake, please don't bother with the snarky remarks...I've heard them all but was completely exonerated by the cupcake described above.
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