chocolate-coconut angel cupcakes
(1 rating)
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.
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(1 rating)
yield
1 -1/2 Dozen
Ingredients For chocolate-coconut angel cupcakes
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6egg whites
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1 1/3 csugar, divided
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2/3 call purpose flour
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1/4 ccocoa
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1/2 tspbaking powder
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1 tspalmond extract
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1/2 tspcream of tartar
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1/4 tspsalt
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1 cflaked coconut
How To Make chocolate-coconut angel cupcakes
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1In a large bowl, place the egg whites and let stand at room temperature for 30 minutes.
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2In a medium bowl, combine 1 cup of sugar, flour, cocoa and baking powder. Sift together twice and set aside.
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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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4Gradually add the remaining sugar, about 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form.
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5Slowly fold in cocoa mixture, about 1/2 cup at a time, then gently fold in the coconut.
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6Fill paper-lined muffin tin to 2/3 full.
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7Bake at 350 degrees for 30 to 35 minutes or until golden brown and top appears dry.
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8Remove from oven and let cool for 10 minutes before removing the cupcakes from the pan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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