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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 13%
  • Fat: 1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 14.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 39mg
  • Calcium: 2mg

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

  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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