Chocolate Chip Angel Cupcakes With Fluffy Frosting

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

These individual angel food cakes are a good choice for a birthday party or shower.

Ingredients

• 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
• 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
• 1/4 cup flaked sweetened coconut

Directions

1. Preheat oven to 325°.
2. To prepare cake, combine flour and 6 tablespoons sugar, stirring with a whisk.
3. Place 6 egg whites in a large bowl; beat with a mixer at high speed until foamy.
4. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form.
5. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form.
6. Beat in 1 teaspoon vanilla and juice.
7. Sift 1/4 cup flour mixture over egg white mixture; fold in.
8. Repeat with remaining flour mixture, 1/4 cup at a time.
9. Fold in chocolate chips.
10. Place 24 paper muffin cup liners in muffin cups.
11. Spoon about 3 heaping tablespoons batter into each muffin cup.
12. Bake at 325° for 15 minutes or until cupcakes spring back when lightly touched.
13. Remove from pans; cool on a wire rack.
14. To prepare frosting, combine 1/2 cup sugar and next 4 ingredients in top of a double boiler; place mixture over barely simmering water.
15. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 160°.
16. Beat in 1/2 teaspoon vanilla.
17. Spoon 1 heaping tablespoon frosting over each cupcake.
18. Sprinkle evenly with coconut.

Yield: 2 dozen (serving size: 1 cupcake)