Featherlight Chocolate-Coconut Cupcakes

MAKES: 15 cupcakes

COOK TIME: 30 Min

Chocolate and coconut would send anyone over the moon. The addition of egg whites and baking powder keep these Featherlight Chocolate-Coconut Cupcakes light, fluffy and figure-friendly.

What You'll Need

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

What to Do

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Line muffin tins with paper liners.
In a bowl, combine 1 cup sugar, flour, cocoa, and baking powder. Sift together twice; set aside. Add the vanilla extract, cream of tartar, and salt to egg whites. With an electric mixer, 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. Spoon batter into muffin tins, filling each about 2/3 full.
Bake 30 to 35 minutes of until golden brown and top appears dry. Cool Completely.

Nutritional InformationShow More

Servings Per Recipe: 15

Amount Per Serving % Daily Value *
Calories 123
Calories from Fat 17
Total Fat 1.9g 3 %
Saturated Fat 1.6g 8 %
Trans Fat 0.0 0 %
Protein 2.5g 5 %

Amount Per Serving % Daily Value *
Cholesterol 0.0mg 0 %
Sodium 79mg 3 %
Total Carbohydrates 25g 8 %
Dietary Fiber 0.9g 3 %
Sugars 18g 0 %

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toniretman 5006408

Nov 02, 2019

Really good. Really sweet. Could have used Stevia for the sugar, but I opted to make as is. Worked great for bringing up my sugars. The tops had a nice little crispiness to it. I got 24 also.