CHOCOLATE-COCONUT ANGEL CUPCAKES

Jo Anne Sugimoto

By
@sugarnspicetedibears

Here is another bookmarked page in one my mom's old cookbooks. It does look interesting, looks like a souffle of some sort and light.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

1-1/2 Dozen

Ingredients

6
egg whites
1 1/3 c
sugar, divided
2/3 c
all purpose flour
1/4 c
cocoa
1/2 tsp
baking powder
1 tsp
almond extract
1/2 tsp
cream of tartar
1/4 tsp
salt
1 c
flaked coconut

Directions Step-By-Step

1
In a large bowl, place the egg whites and let stand at room temperature for 30 minutes.
2
In a medium bowl, combine 1 cup of sugar, flour, cocoa and baking powder. Sift together twice and set aside.
3
Add the almond extract, cream of tartar and salt to the egg whites, using an electric mixer on medium speed, mix until soft peaks form.
4
Gradually add the remaining sugar, about 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form.
5
Slowly fold in cocoa mixture, about 1/2 cup at a time, then gently fold in the coconut.
6
Fill paper-lined muffin tin to 2/3 full.
7
Bake at 350 degrees for 30 to 35 minutes or until golden brown and top appears dry.
8
Remove from oven and let cool for 10 minutes before removing the cupcakes from the pan.

About this Recipe