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Chocolate Coconut Angel Cupcakes Recipe

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This recipe for Chocolate Coconut Angel Cupcakes, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Touch of Home
Added: Wednesday, October 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 egg whites
1 1/3 cups sugar, divided
2/3 cup all purpose flour
1/4 cup baking cocoa
1/2 tsp. almond extract
1/2 tsp. cream of tartar
1/4 tsp. salt
1 cup flaked coconut

Directions:
Directions:
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Combine 1 cup sugar, flour, cocoa and baking powder. Sift together twice; set aside. Add the almond extract, cream of tartar and salt to egg whites; beat on med. speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in cocoa mixture, about a 1/2 cup at a time. Gently fold in coconut. Fill paper lined muffin cups two thirds full. Bake at 350 for 30-35 minutes or until golden brown and top appears dry. Cool for 10 minutes before removing from pans to wire racks.

Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
Light & Tasty

 

 

 

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