Chocolate-Coconut Cupcakes

Ingredients

6 egg whites
1 1/3 cups sugar, divided
2/3 cup all-purpose flour/ maida
1/4 cup unsweetened cocoa pdr
1/2 tsp baking powder
1 tsp vanilla essence
1/2 tsp cream of tartar
1/4 tsp salt
1 cup flaked coconut

Method

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F. Line muffin tins with paper liners.
In a bowl, combine 1 cup sugar, flour, cocoa, and baking powder. Sift together twice; set aside. Add the vanilla extract, cream of tartar, and salt to egg whites. With an electric mixer, beat on medium speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff, glossy peaks form. Gradually fold in cocoa mixture, about 1/2 cup at a time. Gently fold in coconut. Spoon batter into muffin tins, filling each about 2/3 full.
Bake 30 to 35 minutes or until golden brown and top appears dry. Cool Completely.



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