Angel Food Cupcakes with Chocolate Whipped Coconut Frosting and Crispy Phyllo Nest Recipe 

The worst part is writing this in code. Something about the site confuses my thoughts. I'm informed it's a WordPress update that breaks Ziplist, my recipe plugin. I hope it works out soon, but thanks to Ahmed at DigitalFyre.com for posting. Like my superhero, Ahmed repairs everything. 

Ingredient

– 1/2 cup powdered sugar – 2/3 cup cake flour sifted – 1/4 teaspoon salt – 8 egg whites from large eggs at room temperature – 1/4 cup water – 1/2 teaspoon vanilla extract – 1/2 teaspoon coconut extract or another 1/2 teaspoon vanilla extract – 1/4 teaspoon cream of tartar – 1/2 cup granulated sugar CHOCOLATE WHIPPED COCONUT FROSTING – 1 can full fat coconut milk cold – 4 tablespoons powdered sugar – 4 tablespoons unsweetened cocoa powder – 1 teaspoon vanilla extract – 1/2 cup mini chocolate chips – 1/3 cup toasted unsweetened coconut – Mini Cadbury eggs for decoration – Pinch of salt CRISPY PHYLLO NEST – 25 phyllo dough sheets defrosted – 2 teaspoons butter melted

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1

Start with a 325-degree oven. Freeze or refrigerate the coconut milk can upright for 1 hour or overnight. Use cupcake liners or lightly oil a muffin tray. Set aside. 

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Mix powdered sugar, cake flour, and salt in a medium bowl. Mix egg whites, water, vanilla, coconut, and cream of tartar in a stand mixer. Instead of a stand mixer, use a large bowl and hand mixer.  

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Beat whites slowly until frothy. On medium speed, slowly add 1/2 cup of granulated sugar, 1-2 tbsp at a time. Turn the mixer to high and beat until medium peaks form, 3-5 minutes after adding all the sugar. 

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DO NOT beat whites till firm and glossy. The whites should fall over when raised with a hand or whisk. Sift half the flour mixture over the whites and incorporate gently. Gently fold the second half into the whites after sifting. Mix in chocolate chips. 

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Spoon batter into 15 cupcake moulds (full is good). Bake 15-18 minutes until the tops are gently golden. Remove and heat oven to 350°F. Let cupcakes cool before icing. Flatten the phyllo sheets on a chopping board. 

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Cut tiny strips off the sheets with a sharp knife. Toss the strips in a basin with 2 teaspoons melted butter or lightly spray with cooking spray. Place strips in 12-16 empty muffin cups and bake for 5-8 minutes until softly golden brown and crisp. 

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Remove from oven and cool. Remove the frozen cocnut milk can and invert it. Open the can so liquid is on top. Pour the liquid into a basin for later use. Whip the solid coconut cream in a bowl for 30 seconds with an electric mixer on high. 

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Combine powdered sugar, cocoa powder, and vanilla. Mix for another minute until frothy. Store in the fridge until needed. Cover cupcakes with icing. 

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9

Toast coconut and sprinkle on cupcakes. Gently press phyllo dough strips into place. Top with 3 Mini Cadburry Eggs. 

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Kentucky Derby Mini Chocolate Pecan Cakes with Vanilla Bourbon Smash Ice Cream Recipe  

also see

also see

White Scribbled Underline