Coconut Angel Food Cupcakes

Angel food cake is known for its light and airy texture, which is achieved by using whipped egg whites as the primary leavening agent.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Coconut Angel Food Cupcakes

Cooking Method: Baking Cuisine: American Courses: Bakery, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Total Time 45 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 piece Egg whites
• 1 teaspoon Cream of tartar
• ³⁄₄ cup Granulated sugar
• 1 teaspoon Vanilla extract
• ¹⁄₂ teaspoon Coconut extract
• ¹⁄₂ cup Cake flour
• ¹⁄₄ cup Shredded coconut
• ¹⁄₄ teaspoon Salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a cupcake pan.
2. In a large mixing bowl, beat the egg whites and cream of tartar until foamy.
3. Gradually add the sugar, vanilla extract, and coconut extract while continuing to beat until stiff peaks form.
4. In a separate bowl, sift together the cake flour and salt. Gently fold the flour mixture into the egg white mixture.
5. Spoon the batter into the prepared cupcake pan, filling each cup about 3/4 full.
6. Sprinkle shredded coconut on top of each cupcake.
7. Bake for 25 minutes or until the cupcakes are golden brown and spring back when lightly touched.
8. Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
9. Serve and enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 27g9%

Sugars 20g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.