Chocolate Angel Food Cupcakes
Ready In: 1 hr
Yields: 12 cupcakes
Ingredients
- 1⁄3 cup sweetened cocoa powder
- 1⁄2 teaspoon vanilla extract
- 4 large egg whites
- 1 dash salt
- 1⁄3 cup granulated sugar
- 1⁄4 cup flour
- 2 teaspoons baking powder
- vegetable oil cooking spray
- 1⁄2 cup whipped cream (optional)
- 12 tiny strawberries (optional)
Directions
- Heat oven to 350 degrees.
- In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
- Remove from heat and stir in vanilla.
- In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
- Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
- Quickly add cocoa mixture and beat 20 seconds until just blended.
- In a small bowl, combine flour and baking powder.
- Fold into egg white mixture, one fourth at a time.
- Spray 12 regular muffin cups with vegetable cooking spray.
- Divide batter evenly between muffin cups.
- Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
- Remove from oven and cool on wire rack for 10 minutes.
- Run a knife around edge of cupcakes to loosen.
- Remove cupcakes and cool on wire rack.
- Invert onto serving plate.
- Garnish each with a little whipped cream and a strawberry, if desired.
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