Chocolate Chip Angel Cupcakes With Fluffy Frosting Recipe

Name: Chocolate Chip Angel Cupcakes With Fluffy Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1/2 cup sifted cake flour; 3/4 cup sugar, divided; 6 large egg whites; 1/2 teaspoon cream of tartar; 1/8 teaspoon salt; 1 teaspoon vanilla extract; 3/4 teaspoon fresh lemon juice; 1/3 cup semisweet chocolate minichips; Frosting:; 1/2 cup sugar; 2 tablespoons water; 1/8 teaspoon cream of tartar; Dash of salt; 2 large egg whites; 1/2 teaspoon vanilla extract; Remaining ingredient:; 1/4 cup flaked sweetened coconut, toasted

Servings: persons

Cupcakes:
1/2 cup sifted cake flour
3/4 cup sugar, divided
6 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon fresh lemon juice
1/3 cup semisweet chocolate minichips
Frosting:
1/2 cup sugar
2 tablespoons water
1/8 teaspoon cream of tartar
Dash of salt
2 large egg whites
1/2 teaspoon vanilla extract
Remaining ingredient:
1/4 cup flaked sweetened coconut, toasted

1
Preheat oven to 325u00b0.
2
To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tablespoons sugar, stirring with a whisk.
3
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.
4
Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in chocolate chips.
5
Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325u00b0 for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.
6
To prepare frosting, combine 1/2 cup sugar and next 4 ingredients (1/2 cup 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 160u00b0. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes:, 1/2 cup sifted cake flour, 3/4 cup sugar, divided, 6 large egg whites, and more.

Yes, Chocolate Chip Angel Cupcakes With Fluffy Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Angel Cupcakes With Fluffy Frosting

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