Chocolate Angel Cupcakes
Ingredients:
1 cup sugar
1/2 cup flour
1/4 cup unsweetened cocoa powder
Six large egg whites at room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Directions:
Preheat oven to 375-degrees. Place paper baking cups in fourteen muffin pan cups.
Sift sugar, flour and cocoa powder into a small bowl; set aside.
In a large mixer bowl at high speed, beat egg whites and cream of tartar until stiff but not dry. Sprinkle vanilla over egg whites. With a wire whisk or rubber scraper, fold in cocoa mixture, half at a time, until no white streaks remain. Spoon about 1/4-cup of the mixture into each paper-baking cup.
Bake for 18 to 22 minutes or until tops spring back when touched. Remove cupcakes from muffin pans and cool on wire racks.
To serve, sprinkle with powdered sugar.
Recipe makes 14 cupcakes.
Note:
*If you have only twelve muffin pan cups, use two custard cups for the remaining batter.
Nutritional information per serving:
Calories: 86
Protein: 2.3
Fat: 0.2
Carbohydrate: 18.8g
Sodium: 22mg
Cholesterol: 0
Calcium: 4.6g
