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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Definitely sent by angels, this recipe makes 24 cuppies and is diabetic friendly. They are sooo pretty tinted with a bit of food coloring; just stir it in the batter. If you're making them for a baby shower (so much easier and cheaper than buying a heavy-on-the-calories bakery cake) tint some of the batter blue, some of the batter pink, and bake them in the mini-muffin liners. The possibilities are ENDLESS! Ingredients:
6 egg whites |
1/2 teaspoon cream of tartar |
1/3 cup sugar or 1/3 cup splenda sugar substitute |
1 teaspoon almond extract |
1/2 teaspoon vanilla |
1 cup sugar or 1 cup splenda sugar substitute |
3/4 cup self-rising flour |
1/2 teaspoon baking powder (if you're using all-purpose flour) |
1/2 teaspoon salt (if you're using all-purpose flour) |
1 1/3 cups flaked coconut |
Directions:
1. Preheat oven to 300 degrees.
2. In a large mixer bowl, beat the egg whites and cream of tartar until soft mounds form. Gradually add in the 1/3 cup sugar, heating until stiff peaks form. Blend in extracts.
3. Mix together 1 cup sugar and flour (also baking powder and salt if using all-purpose flour). Add to egg white mixture. By hand, fold in gently, but thoroughly. Fold in coconut. (Add food coloring now if you desire).
4. Spoon into paper-lined muffin cups filing to within 1/4 an inch of the top. Bake for 30-35 minutes or until light golden brown and the cake is set. If using the mini muffin liners, bake 20-25 minutes.
5. **NOTE** Cakes may be made ahead and frozen, tightly wrapped, for 2-3 weeks. Allow 2 hours to thaw at room temperature.
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