Chocolate Angel Food Cupcakes with Cream and Raspberries

Chocolate Angel Food Cupcakes

Makes about 30 cupcakes

Dry ingredients:

3/4 cup all purpose flour

1/4 cup cocoa

3/4 cup sugar

1/2 teaspoon salt

Egg white mixture:

12 large egg whites, carefully seperated

1 teaspoon vanilla

1 1/2 teaspoons cream of tartar

3/4 cup sugar

Directions:

In small bowl, wisk the flour, cocoa, sugar, and salt. In mixer, beat egg whites and vanilla until foamy, about 1 minute. Sprinkle cream of tartar over mixture and beat until soft peaks form. Slowly add sugar, beating until stiff peaks form. DO NOT underbeat! Gently fold in flour mixture until just blended.

Preheat oven to 325. Line your cupcake pan. Spoon batter into cups, filling full. (Or if making a cake, pour batter into ungreased tube pan) Bake for 20-25 minutes. (If making cake, bake for 35-45 minutes. Cool over bottle neck and remove from pan.) Remove from pan and cool. Top with sweetened whipped cream, chocolate sauce, and raspberries. Indulge!

Sweetened Whipped Cream

1 cup whipping cream

2 Tablespoons powdered sugar

Beat with mixer until stiff peaks form.

Chocolate Sauce

1 bag semi sweet chocolate chips

1/2 can evaporated milk

Mix together and heat until melted. Refrigerate leftovers.

My notes:

This was my first time successfully making an angel food cake. So good! Just a quick tip for your left over whipped cream: Using a pastry decorator, place little bunches of whipped cream on a piece of parchment paper. Put in freezer for an hour. Then remove from the paper and put into an airtight container. Freeze up to one month. When you need a quick dollop of whipping cream, pull one out of the freezer, let it sit for 5 min. and serve. Works great!