My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin
Chocolate-Coconut Angel Cupcakes
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
Directions
- 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.
- 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.
- Fill prepared cups two-thirds full. Bake until tops appear dry, 30-35 minutes.
- Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.
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