Chocolate Chip Angel Cupcakes With Fluffy Frosting

• Cupcakes:
• 1/2 cup sifted cake flour
• 3/4 cup sugar, divided
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 teaspoon fresh lemon juice
• 1/3 cup semisweet chocolate minichips
• Frosting:
• 1/2 cup sugar
• 2 tablespoons water
• 1/8 teaspoon cream of tartar
• Dash of salt
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• Remaining ingredient:
• 1/4 cup flaked sweetened coconut, toasted

1. Preheat oven to 325u0b0.
2. To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 6 tablespoons sugar, stirring with a whisk.
3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and juice.
4. 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.
5. Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons batter into each muffin cup. Bake at 325u0b0 for 15 minutes or until cupcakes spring back when lightly touched. Remove from pans; cool on a wire rack.
6. 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 160u0b0. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting over each cupcake. Sprinkle evenly with coconut.

cake flour, sugar, egg whites, cream of tartar, salt, vanilla, lemon juice, chocolate minichips, frosting, sugar, water, cream of tartar, salt, egg whites, vanilla, remaining ingredient, coconut

Taken from www.myrecipes.com/recipe/chocolate-chip-angel-cupcakes-with-fluffy-frosting (may not work)