Indulge your sweet tooth with a delightful twist on a classic dessert! These Coconut Angel Food Cupcakes are not only light and airy but also bursting with tropical flavor that will transport you straight to a sunny beach paradise. Perfect for any occasion, whether it's a birthday celebration or a simple afternoon treat, these cupcakes are sure to impress your family and friends. With just a few simple ingredients and a little bit of love, you can whip up a dozen of these heavenly treats in no time. Ready to elevate your baking game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup egg whites (about 8 large eggs)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking the cupcakes.
- In a medium bowl, sift together 1 cup of cake flour, 1/4 teaspoon of salt, and 1/2 cup of shredded coconut. Sifting helps to aerate the flour and ensures a light texture.
- In a large mixing bowl, combine 1 1/2 cups of granulated sugar with the flour mixture. Whisk them together until evenly distributed.
- In a separate bowl, using an electric mixer, beat 1 cup of egg whites on medium speed until foamy. This should take about 1-2 minutes.
- Once foamy, increase the mixer speed to high and continue to beat the egg whites until soft peaks form. This should take about 3-4 minutes.
- With the mixer running, gradually add the remaining granulated sugar (from the flour mixture) to the egg whites, about 1 tablespoon at a time. Continue beating until the egg whites are glossy and stiff peaks form, which will take another 2-3 minutes.
- Gently fold in 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract into the egg white mixture. Be careful not to deflate the egg whites.
- Gradually fold the flour and coconut mixture into the egg whites, being gentle to maintain the volume of the batter. Stop folding when the dry ingredients are just incorporated.
- Evenly distribute the batter among the lined cupcake cups, filling each about 2/3 full. This will allow room for the cupcakes to rise while baking.
- Bake in the preheated oven for 15-18 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cooled, you can frost them with your favorite frosting or enjoy them plain, garnished with additional shredded coconut if desired.
Tips
- Sift Your Ingredients: Sifting the cake flour and shredded coconut not only helps remove lumps but also aerates the mixture, ensuring a light and fluffy texture in your cupcakes.
- Egg Whites Matter: For the best results, make sure your egg whites are at room temperature before beating. This helps them whip up to a greater volume, giving your cupcakes that signature angel food lightness.
- Gentle Folding Technique: When combining the egg whites with the dry ingredients, use a gentle folding motion rather than stirring. This preserves the air you've beaten into the egg whites, keeping your cupcakes light and airy.
- Watch the Baking Time: Keep an eye on your cupcakes while they bake. Ovens can vary, so start checking for doneness at the 15-minute mark. They should be lightly golden and spring back when touched.
- Cooling is Key: Allow the cupcakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
- Get Creative with Toppings: While these cupcakes are delicious on their own, consider adding a light coconut frosting or a sprinkle of toasted coconut on top for an extra special touch.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 30g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
