Chocolate-coconut Angel Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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The meringue-like tops make them different, but the chocolate and coconut make them memorable. Ingredients:
6 egg whites |
1-1/3 cups sugar, divided |
2/3 cup all-purpose flour |
1/4 cup baking cocoa |
1/2 teaspoon baking powder |
1 teaspoon almond extract |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
1 cup flaked coconut |
Directions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Combine 1 cup sugar, flour, cocoa and baking powder.
3. Sift together twice; set aside.
4. Add the almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form.
5. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form.
6. Gradually fold in cocoa mixture, about 1/2 cup at a time. Gently fold in coconut.
7. Fill paper-lined muffin cups two-thirds full.
8. Bake at 350° for 30-35 minutes or until golden brown and top appears dry.
9. Cool for 10 minutes before removing from pans to wire racks
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