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Chocolate Chip Angel Cupcakes with Fluffy Frosting

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  • 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.


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)

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