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 Allrecipes.com
- 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.