Angel Food Cupcakes with Coconut Frosting
- Preparing Time: 10 minutes
- Total Time: 1 hour and 18 minutes
- Served Person: 12
- 1 tsp vanilla extract
- kosher salt
- 1/2 tsp vanilla extract
- 3/4 cup sugar
- 1/2 cup cake flour
- 1/4 cup confectioners sugar
- 8 egg whites
- 1 tsp cream of tartar
- 1 can coconut milk refrigerated overnight
- 4 tbsp granulated sugar
- 3 strawberries quartered
- Carbohydrate 22.0509407075454 g
- Cholesterol 1.86874999842025 mg
- Fat 10.1345841244046 g
- Fiber 0.39977584286208 g
- Protein 5.00257953234452 g
- Saturated Fat 8.60078108992898 g
- Serving Size 1 1 Serving (109g)
- Sodium 4696.5208590975 mg
- Sugar 21.6511648646833 g
- Trans Fat 0.729511673540703 g
- Calories 196 calories
1. Preheat oven to 360. Line muffin pan with cups. 2. In medium bowl, sift cake flour and confectioners sugar four times; set aside 3. In large bowl, beat egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. 4. Gradually add sugar, 1 tb at a time, until mixture is very stiff. Mix in vanilla extract. 5. Quickly fold flour mixture into egg whites. Pour batter into pan, filling each cup half-way. 6. Bake for 16-18 mins, or until toothpick comes out clean. Remove and cool on wire rack for at least an hour. 7. Spoon refrigerated coconut milk into small bowl. Add sugar and vanilla, and mix (electric) until it resembles whipped cream. Add a drop of food coloring, mix. 8. Frost cupcakes and garnish each with strawberry slice.
