Angel Food Cupcakes with Coconut Frosting

By á-159368

From Shape Magazine; per cupcake: 171 calories, 7 g fat (6 g sat fat), 25 g carbs, 3.5 g protein, <1 g fiber, 51 mg sodium

Ingredients

• CUPCAKES:
• 1/2 cup cake flour
• 1/4 cup confectioner's sugar
• 8 egg whites
• Kosher salt
• 1 tsp cream of tartar
• 3/4 cup granulated sugar
• 1/2 tsp vanilla extract
• ICING:
• 1 can coconut milk, refrigerated overnight
• 4 tbsp granulated sugar
• 1 tsp vanilla extract
• Red food coloring (optional)
• 3 strawberries, quartered (optional)

Details

Servings 12
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Preheat the oven to 360 degrees F. Line a 12-cup muffin pan with paper or foil liners. In a medium bowl, sift together cake flour and confectioner's sugar four times; set aside.

2. In a large bowl, using an electric mixer, beat egg whites with a pinch of salt until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add granulated sugar, 1 tbsp at a time, while beating; continue until the mixture is very stiff. Mix in the vanilla extract.

3. Quickly fold the flour mixture into the egg whites. Pour the batter into the pan, filling each cup halfway. Transfer to the oven and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove and set on a wire rack to cool for at least 1 hour.

4. Meanwhile, spoon the refrigerated coconut milk into a small bowl. Add granulated sugar and vanilla. Whip with an electric mixer until it resembles whipped cream. Using a toothpick, transfer a drop of food coloring, if using, to the icing and mix until the color is uniform.

5. Frost cupcakes and garnish each with a strawberry slice, if using.