Zutaten für Chocolate Angel Food Cupcakes
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 6 large egg whites
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon baking powder
- nonstick cooking spray, amount as needed
- a dollop of whipped cream
- 1 fresh strawberry
- 1/3 cup water
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Zubereitung von Chocolate Angel Food Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a small saucepan, whisk together 1/4 cup unsweetened cocoa powder and 1/3 cup water over low heat for about 1 minute, until the mixture thickens and just begins to simmer. Remove from heat and stir in 1 teaspoon vanilla extract.
- In a large, clean, dry bowl, beat 6 large egg whites and 1/4 teaspoon salt with an electric mixer at high speed until soft peaks form.
- Gradually add 1 cup granulated sugar, 1 tablespoon at a time, beating well after each addition until stiff, glossy peaks form.
- Gently fold in the cooled cocoa mixture until just combined. Do not overmix.
- In a separate bowl, whisk together 1 cup cake flour and 1 teaspoon baking powder.
- Gently fold the dry ingredients into the egg white mixture in four additions, being careful not to deflate the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, garnish with a dollop of whipped cream and a fresh strawberry (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
0g
Carbs
2g
