Cocoa Angel Food Cupcakes

Light,  chocolate (cocoa) angel food cupcakes. I serve these dusted with confectioner’s sugar,  raspberry sauce (raspberries processed in a blender) and whipped topping.

Adapted from

  • 2 cups egg whites room temperature
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons cream of tartar
  • 1 1/4 cups white sugar
  • 1 1/4 cups confectioners’ sugar
  • 1 1/4 cups cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons vanilla extract
Preheat oven to 325 degrees. In a bowl, mix confectioners’ sugar, cake flour, and cocoa. Sift together 2 times, and set aside. In a bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, until fully incorporated. Stir in vanilla. Pour into cupcake lined cupcake pans. Bake at 325 degrees for approximately 1 hour or until cake springs back when touched.

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