Rating: 5 stars
5 Ratings
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  • 5 star values: 5

These individual angel food cakes are a good choice for a birthday party or shower.

Recipe by Cooking Light April 2003

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Credit: Karry Hosford

Recipe Summary

Yield:
2 dozen (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

69 calories; calories from fat 13%; fat 1g; saturated fat 0.7g; mono fat 0.3g; poly fat 0g; protein 1.5g; carbohydrates 14.1g; fiber 0.2g; cholesterol 0mg; iron 0.3mg; sodium 39mg; calcium 2mg.
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