Angel Food Cupcakes with Coconut Whipped Cream Frosting

Angel Food Cupcakes with Coconut Whipped Cream Frosting

Prep Time Prep: Cook Time Cook: 20m Total Time Total: 45m

Yield: one dozen cupcakes

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  • 3/4 teaspoon cream of tartar
  • 2 cans full fat coconut milk, chilled overnight
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (or coconut)
  1. For the cupcakes:
  2. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside. Add the sugar to a food processor and pulse until the sugar becomes super fine, about 2-3 minutes.
  3. In a mixing bowl, sift together the cake flour, salt, and half of the sugar. In a separate mixing bowl, whisk together the egg whites, water, vanilla extract, and the cream of tartar until well-combined.
  4. With a hand mixer, whip the mixture on medium speed, slowly adding in the remaining sugar until medium peaks form. Then sift a little bit of the flour mixture on top of the egg white mixture, just enough to dust the top and fold in gently. Repeat this process until the flour mixture has been incorporated being careful not to overmix (this took me about 6 times).
  5. Divide the batter evenly in each muffin cup, filling each one almost all of the way. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and let cool completely before topping with whipped cream.
  6. For the coconut whipped cream:
  7. Open each chilled can of the coconut milk from the bottom. Pour out any liquid. Spoon the remaining cream into a mixing bowl.
  8. Add the powdered sugar and vanilla extract. Beat on medium speed until the cream reaches whipped cream or desired consistency (about 5-7 minutes). Spread or pipe onto cupcakes (if you plan to pipe, you may want to chill the whipped cream for an hour or so beforehand so that it is stiffer and easier to pipe).

Ingredients

  • 3/4 teaspoon cream of tartar
  • 2 cans full fat coconut milk, chilled overnight
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (or coconut)

Instructions

  1. For the cupcakes:
  2. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside. Add the sugar to a food processor and pulse until the sugar becomes super fine, about 2-3 minutes.
  3. In a mixing bowl, sift together the cake flour, salt, and half of the sugar. In a separate mixing bowl, whisk together the egg whites, water, vanilla extract, and the cream of tartar until well-combined.
  4. With a hand mixer, whip the mixture on medium speed, slowly adding in the remaining sugar until medium peaks form. Then sift a little bit of the flour mixture on top of the egg white mixture, just enough to dust the top and fold in gently. Repeat this process until the flour mixture has been incorporated being careful not to overmix (this took me about 6 times).
  5. Divide the batter evenly in each muffin cup, filling each one almost all of the way. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and let cool completely before topping with whipped cream.
  6. For the coconut whipped cream:
  7. Open each chilled can of the coconut milk from the bottom. Pour out any liquid. Spoon the remaining cream into a mixing bowl.
  8. Add the powdered sugar and vanilla extract. Beat on medium speed until the cream reaches whipped cream or desired consistency (about 5-7 minutes). Spread or pipe onto cupcakes (if you plan to pipe, you may want to chill the whipped cream for an hour or so beforehand so that it is stiffer and easier to pipe).