Friday, April 29, 2011

Sunday Sweet...Chocolate Chip Angel Cupcakes with Fluffy Frosting

Pin It Now! Okay, I'm attempting another homemade dessert.  While the pie didn't get rave reviews, I'm hoping these yummy little cupcakes will.  The best part?  There's only 69 calories and 1g of fat in each cupcake!!!!  :)
It doesn't seem too difficult to prepare...once I figure out these "soft/stiff peaks" thing.  So, I found a video on how to do just that:
How To Beat Egg Whites


Happy Cooking!








Ingredients   (recipe adapted from Cooking Light)
  • Cupcakes:
  • 1/2 cup sifted cake flour
  • 3/4 cup sugar, divided
  • 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
  • large egg whites
  • 1/2 teaspoon vanilla extract
  • Remaining ingredient:
  • 1/4 cup flaked sweetened coconut, toasted


Preparation

  • Preheat oven to 325°.
  • 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.
  • 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.
  • 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.
  • Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons 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.
  • 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 160°. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.




1 comments:

Click and Cook said...

Okay, so, these were interesting. They took a bit of work and I'm really glad I had my mom visiting when I made these. I would have wrecked these big time.
The cupcake itself was very tasty. But it seemed a little dense for angel food and they shrunk a lot after they came out of the oven.
The icing wasn't very good. Maybe we did something wrong, it was very sticky. And VERY sweet. I also forgot to toast the coconut.
I think these would taste good with some other icing, or just plain. I'd like to make again, but need to figure out why they got so small and weren't very light.

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