Chocolate Chip Angel Cupcakes with Fluffy Frosting

Ingredients

• 0.5 cup cake flour sifted
• 0.1 teaspoon cream of tartar 
• 0.5 teaspoon cream of tartar 
• 2 large egg whites 
• 6 large egg whites 
• 0.8 teaspoon juice of lemon fresh
• 0.1 teaspoon salt 
• 1 Dash salt 
• 0.3 cup semisweet chocolate minichips 
• 0.5 cup sugar 
• 0.8 cup sugar divided
• 0.3 cup coconut or sweetened flaked toasted
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 2 tablespoons water 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• double boiler
• muffin liners
• measuring cup
• candy thermometer

Directions

1. Preheat oven to 32
2. To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and 6 tablespoons sugar, stirring with a whisk.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form.
6. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.
7. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in chocolate chips.
8. Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup.
9. Bake at 325 for 15 minutes or until cupcakes spring back when lightly touched.
10. Remove from pans; cool on a wire rack.
11. To prepare frosting, combine 1/2 cup sugar and next 4 ingredients (1/2 cup sugar through 2 egg whites) in top of a double boiler; place over barely simmering water. Beat with a mixer at high speed until stiff peaks form and candy thermometer registers 16
12. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake.
13. Sprinkle evenly with coconut.