KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Chocolate Chip Angel Cupcakes with Fluffy Frosting

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 2 dozen servings/cupcakes Total Time: 40 min
Category: Desserts Sub Category: Cakes

what you need
  • Cupcakes:
  • 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 semi-sweet chocolate mini chips
  • Frosting:
  • 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
  • Remaining ingredient:
  • 1/4 cup flaked sweetened coconut, toasted
make it
1. Preheat oven to 325 degrees.

2. 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.

3. Place 6 egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1/2 teaspoon 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.

4. 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.

5. Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325 degrees for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.

6. 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 broiler; place over barely simmering water. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 160 degrees. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.
Notes
Nutritional Information per serving: (1 serving = 1 cupcake)
Calories: 69 (13% from fat)
Fat: 1g (saturated: .7g)
Protein: 1.5g
Fiber: .2g
Iron: .3mg
Sodium: 39mg
Calcium: 2mg

(Courtesy of Cooking Light magazine, April 2003)
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email