A light and airy cupcake topped with a coconut infused cream cheese frosting and sweetened shredded coconut.
Avg. 4/51 voto
Tiempo de Prep:
American
Tiempo para Cocinar:
Raciónes:1 Cupcake
Ingredientes
1/2 cup granulated sugar (divided)
1/4 teaspoon salt
1/2 cup cake flour plus 1 tablespoon
6 large egg whites at room temperature
3/4 teaspoon cream of tartar
1/2 teaspoon coconut extract
*Cream Cheese Frosting Ingredients***
6 oz Cream Cheese, fat free
1/2 cup powdered sugar
1/4 tsp coconut extract
1/2 cup sweetened coconut, shredded
Optional: 24 Coconut M&M's
Direcciones
Preheat oven to 350 degrees F.
Line a muffin pan with muffin liners
Mix half of your ground sugar in a small bowl with the flour and salt. Set aside.
In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tartar and beat until medium peaks form. Slowly beat in the sugar, and than add coconut extract.
Gently fold the flour mixture into egg white mixture, a little bit at a time.
Carefully spoon mixture into the muffin liners, filling to the top and and bake for 8 - 10 minutes. They will have a slightly golden color top.
Check cupcakes by sticking a toothpick in it, when it comes out clean, cupcake is done. Let the muffins cool for 5 minutes and than let it completely cool on a wire rack
To make frosting:
In a bowl add cream cheese and powdered sugar. With an electric hand mixer beat until well mixed, about 2 minutes. Add coconut extract and beat until combined. The frosting will be not be thick.
Evenly sprinkle shredded coconut over top of cupcakes. Top with a coconut M&M.
NOTE: You will have frosting leftover. Keep it in the refrigerator. Do not frost cupcakes until your ready to serve.
Receta Coconut Angel Food Cupcakes
American