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