Chocolate Chip Angel Cupcakes with Fluffy Frosting
2 dozen (serving size: 1 cupcake)
Photo: Karry Hosford
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
How to Make It
Preheat oven to 325°.
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.
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.
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.
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.
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.
Excellent cupcake recipe! I made these for a birthday party at work and everybody raved about them and nobody could believe they were low fat. The only change I made was to use the frosting from the "Lemon Angel Food Cupcake" recipe on this site (omitting the lemon juice). I followed the recommendation from others to fill the cupcake liners nearly to the top, but mine overflowed just slightly, making them hard to get out. Next time I'll aim for filling them to approx. 1/4" from the top. Will definitely be making this recipe in the future!
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