CHOCOLATE-COCONUT ANGEL CUPCAKES
Here is another bookmarked page in one my mom's old cookbooks. It does look interesting, looks like a souffle of some sort and light.
Provided by Jo Anne Sugimoto
Categories Other Breakfast
Number Of Ingredients 9
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.
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