Mini-Chocolate Chip Angel Cupcakes with Fluffy Frosting
Description
These little angel food cakes are a great choice for a birthday party, shower or for those who prefer not to have a chocolate cupcake.
Ingredients
1/2 cu. sifted cake flour
3/4 cu. sugar, divided
6 large egg whites
1/2 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla extract
3/4 tsp. fresh lemon juice
1/3 cu. semisweet chocolate mini-chips
Frosting:
1/2 cu. sugar
2 tbl. water
1/8 tsp. cream of tartar
Dash of salt
2 large egg whites
1/2 tsp. vanilla extract
1/4 cu. flaked sweetened coconut, toasted for topping
Directions
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Preheat oven to 325°.
Cupcakes:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tbl. 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 tsp. salt; beat until soft peaks form. Add 6 tbl. sugar, 2 tbl. at a time, beating until stiff peaks form. Beat in 1 tsp. vanilla and juice.
Sift 1/4 cu. flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cu. at a time. Fold in chocolate chips.
Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tbl. 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.
Frosting: Combine 1/2 cu. sugar and next 4 ingredients (1/2 cu. 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 tsp. vanilla. Spoon 1 heaping tbl. frosting over each cupcake. Sprinkle evenly with coconut.