Angel Food Cupcakes with Chocolate Whipped Coconut Frosting + Crispy Phyllo Nest. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 50 minutes Prep Time 25 minutes Cook Time 25 minutes Rating 3.14 out of 5 stars (23) Ingredients 16 servings 1/2 cup powdered sugar2/3 cup cake flour (sifted)1/4 teaspoon salt8 egg whites from large eggs (at room temperature)1/4 cup water1/2 teaspoon vanilla extract1/2 teaspoon coconut extract (or another 1/2 teaspoon vanilla extract)1/4 teaspoon cream of tartar1/2 cup granulated sugar1 can full fat coconut milk (cold)4 tablespoons powdered sugar4 tablespoons unsweetened cocoa powder1 teaspoon vanilla extract1/2 cup mini chocolate chips1/3 cup toasted unsweetened coconutmini Cadbury eggs (for decorations)pinch of salt25 phyllo dough sheets (defrosted)2 teaspoons butter melted (or cooking spray) Calories AmericanDessertsKid-FriendlyBakingVegetarianDairyEggsIntermediateSpringSweetEasterCrispyCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 325 degrees F. Step 2 Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight. Step 3 Lightly grease a muffin tin or line with cupcake liners. Set aside. Step 4 In a medium bowl combine the powdered sugar, cake flour and salt. Step 5 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. Step 6 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. Step 7 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. Step 8 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. Step 9 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. Step 10 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.
