Chocolate Chip Angel Cupcakes with Fluffy Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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These individual angel food cakes are a good choice for a birthday party or shower. Ingredients:
1/2 cup sifted cake flour |
3/4 cup sugar, divided |
6 large egg whites |
1/2 teaspoon cream of tartar |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
3/4 teaspoon fresh lemon juice |
1/3 cup semisweet chocolate minichips |
1/2 cup sugar |
2 tablespoons water |
1/8 teaspoon cream of tartar |
dash of salt |
2 large egg whites |
1/2 teaspoon vanilla extract |
1/4 cup flaked sweetened coconut, toasted |
Directions:
1. Preheat oven to 325°.
2. To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tablespoons sugar, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.
4. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in chocolate chips.
5. Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325° for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.
6. To prepare frosting, combine 1/2 cup sugar and next 4 ingredients (1/2 cup sugar through 2 egg whites) in top of a double boiler; place over barely simmering water. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 160°. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.
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