Name: Chocolate-Coconut Angel Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 6 large egg whites, room temperature -; 2/3 cup all-purpose flour -; 1/4 cup baking cocoa -; 1/2 teaspoon baking powder -; 1-1/3 cups sugar, divided -; 1 teaspoon almond extract -; 1/2 teaspoon cream of tartar -; 1/4 teaspoon salt -; 1 cup sweetened shredded coconut -; Confectioners' sugar, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Coconut Angel Cupcakes

1. 6 large egg whites, room temperature -

2. 2/3 cup all-purpose flour -

3. 1/4 cup baking cocoa -

4. 1/2 teaspoon baking powder -

5. 1-1/3 cups sugar, divided -

6. 1 teaspoon almond extract -

7. 1/2 teaspoon cream of tartar -

8. 1/4 teaspoon salt -

9. 1 cup sweetened shredded coconut -

10. Confectioners' sugar, optional -

How to cook deliciously - Chocolate-Coconut Angel Cupcakes

1. Stage

Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice.

2. Stage

Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut.

3. Stage

Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes.

4. Stage

Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.