Chocolate Chip Angel Cupcakes with Fluffy Frosting

Photo: Karry Hosford
These individual angel food cakes are a good choice for a birthday party or shower.

Yield:

2 dozen (serving size: 1 cupcake)

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 13 %
Fat 1 g
Satfat 0.7 g
Monofat 0.3 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 14.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 39 mg
Calcium 2 mg

Ingredients

Cupcakes:
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
Frosting:
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
Remaining ingredient:
1/4 cup flaked sweetened coconut, toasted

Preparation

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.

Note:

April 2003