Chocolate Angel Cupcakes With Coconut Cream Frosting Recipes

CHOCOLATE ANGEL FOOD CUPCAKES

Steps:

• Heat oven to 350 degrees.
• In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
• Remove from heat and stir in vanilla.
• In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
• Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
• Quickly add cocoa mixture and beat 20 seconds until just blended.
• In a small bowl, combine flour and baking powder.
• Fold into egg white mixture, one fourth at a time.
• Spray 12 regular muffin cups with vegetable cooking spray.
• Divide batter evenly between muffin cups.
• Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
• Remove from oven and cool on wire rack for 10 minutes.
• Run a knife around edge of cupcakes to loosen.
• Remove cupcakes and cool on wire rack.
• Invert onto serving plate.
• Garnish each with a little whipped cream and a strawberry, if desired.

CHOCOLATE-COCONUT ANGEL CUPCAKES

Steps:

• 1. In a large bowl, place the egg whites and let stand at room temperature for 30 minutes.
• 2. In a medium bowl, combine 1 cup of sugar, flour, cocoa and baking powder. Sift together twice and set aside.
• 3. Add the almond extract, cream of tartar and salt to the egg whites, using an electric mixer on medium speed, mix until soft peaks form.
• 4. Gradually add the remaining sugar, about 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form.
• 5. Slowly fold in cocoa mixture, about 1/2 cup at a time, then gently fold in the coconut.
• 6. Fill paper-lined muffin tin to 2/3 full.
• 7. Bake at 350 degrees for 30 to 35 minutes or until golden brown and top appears dry.
• 8. Remove from oven and let cool for 10 minutes before removing the cupcakes from the pan.