Angel Food Cupcakes with Chocolate Whipped Coconut Frosting + Crispy Phyllo Nest.

Basically, they are spring in a cupcake, and basically they just make me smile. It helps that they taste amazing too.

👥 16 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●bowl
●whisk
●knife
●cutting board

📝 Preparation Steps

Preheat the oven to 325 degrees F.

Place the can of coconut milk standing right side up in your freezer for ⏱️ 1 hour or in your fridge overnight.

Lightly grease a muffin tin or line with cupcake liners. Set aside.

In a medium bowl combine the powdered sugar, cake flour and salt.

cup powdered sugar1/2powdered sugar4 tablespoons

In the bowl of a stand mixer combine the egg whites, water, vanilla extract, coconut extract and cream of tartar. If you do not have a stand mixer use a large bowl and a hand mixer. Mix the whites on low-speed until foamy on top. Turn the speed up to medium and begin to slowly add the 1/2 cup of granulated sugar about 1-2 tablespoons at a time. Once all the sugar has been added turn the mixer to high and whisk until medium peaks form, about ⏱️ 3-5 minutes. Make sure to not beat the whites until stiff and glossy. The whites should flop over when lifted with your hand or the whisk.

teaspoon vanilla extract1/2vanilla extract1 teaspoon

Sift half the flour mixture over the whites and gently fold into the whites. Sift in the second half and gently fold it into the whites until incorporated. Fold in the chocolate chips.

Spoon the batter into 15 cupcake molds (they will seem full, but that is what you want). Bake for ⏱️ 15-18 minutes or until the tops are just slightly golden. Remove and increase the oven temp to 350 degrees F. Allow the cupcakes to cool before frosting.

Lay the phyllo sheets flat on a cutting board. Using a sharp knife cut the sheets into very thin strips. Place the strips in a bowl and either toss with 2 teaspoons melted butter or very lightly spray with cooking spray. Divide the strips among 12-16 empty muffin cups and bake for ⏱️ 5-8 minutes or until lightly golden brown and crisp. Remove from the oven and allow to cool.

Take the cold can of cocnut milk out of the freezer and flip the can over. Open the can so the liquid is now on top. Pour the liquid into a container/bowl and save for another use. Spoon the solid coconut cream into a bowl and whip with an electric mixer on high speed for ⏱️ 30 seconds. Add the powdered sugar, cocoa powder and vanilla extract. Whisk another minute or until combined and fluffy. Place in the fridge until ready to use.

cup powdered sugar1/2powdered sugar4 tablespoonsteaspoon vanilla extract1/2vanilla extract1 teaspoon

Spread the frosting over the cupcakes. Sprinkle each cupcake with toasted coconut. Now add the phyllo dough strips, pushing down gently to adhere. Top with 3 Mini Cadburry Eggs.

Nutrition Facts

calories

454 kcal

fat Content

32 g

serving Size

1 serving

fiber Content

9 g

sugar Content

17 g

sodium Content

183 mg

protein Content

35 g

cholesterol Content

84 mg

carbohydrate Content

254 g

saturated Fat Content

9 g

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