Thursday, 29 October 2015


2 7/8 cups sweetened cocoa powder
4 1/4 teaspoons vanilla extract
33 large egg whites
1/2 teaspoon salt...
2 7/8 cups granulated sugar
2 1/8 cups flour
1/3 cup baking powder
vegetable oil cooking spray
4 1/4 cups whipped cream (optional)
100 tiny strawberries (optional)
Heat oven to 350 degrees. In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil. Remove from heat and stir in vanilla. In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted. Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted. Quickly add cocoa mixture and beat 20 seconds until just blended. In a small bowl, combine flour and baking powder. Fold into egg white mixture, one fourth at a time. Spray 12 regular muffin cups with vegetable cooking spray. Divide batter evenly between muffin cups. Bake 10-15 minutes until cupcakes begin to pull away from sides of pan. Remove from oven and cool on wire rack for 10 minutes. Run a knife around edge of cupcakes to loosen. Remove cupcakes and cool on wire rack. Invert onto serving plate. Garnish each with a little whipped cream and a strawberry

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