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Chocolate-Coconut Angel Cupcakes Recipe

Chocolate-Coconut Angel Cupcakes Recipe photo by Taste of Home

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These cupcakes don't taste light at all. In fact, my guests are never satisfied with just one. The meringue-like tops make them different, but the chocolate and coconut make them memorable. —Bernice Janowski of Stevens Point, Wisconsin

This recipe is:

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Diabetic Friendly

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Chocolate-Coconut Angel Cupcakes Recipe

Prep: 20 min. + standing Bake: 30 min. + cooling

Yield: 18 Servings

20 30 50

Ingredients

6 egg whites
1-1/3 cups sugar, divided
2/3 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1 teaspoon almond extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup flaked coconut

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Combine 1 cup sugar, flour, cocoa and baking powder. Sift together twice; set aside.
Add the almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form. Gradually fold in cocoa mixture, about 1/2 cup at a time. Gently fold in coconut.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until golden brown and top appears dry. Cool for 10 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Nutritional Analysis: One cupcake equals 103 calories, 2 g fat (1 g saturated fat), 0 cholesterol, 68 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Chocolate-Coconut Angel Cupcakes in Light & Tasty February/March 2003, p39

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Reviews for Chocolate-Coconut Angel Cupcakes

Chocolate-Coconut Angel Cupcakes

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Reviewed on Sep. 24, 2010 by Lorilee61

The texture of this cupcake was hard to get past. However, my father was over the day I made these and he could just not get enough of them. He loved them!

Reviewed on Sep. 22, 2009 by bregen1

Substituting the 1 1/2 cups of sugar in this recipe with a product like Splenda cuts a whopping 55-60 calories off each muffin! Just adjust accordingly.