What do you get when you combine angel food cake and green frosting? A fantastic St. Patty’s Day dessert, of course! So there were no leprechauns, luck of the Irish, green beer or shamrock lights today. I did celebrate with a little green cupcake! Seriously, I think cupcakes should be used to celebrate anything and everything at anytime and anywhere. Plus, a little coffee to the mix means breakfast approved!
In my adventures with WeightWaters, I came across a recipe for Cappuccino Angel Food Cupcakes. When I saw these, I thought, cappuccino – ok I can picture that, angel food – sounding good, cupcakes – SOLD. This recipe makes 12 servings and has a 4 PointsPlus value per serving.
I made these according to the recipe and the only thing I would change is the 12 servings. I used regular cupcake tins and these were just not big enough. Seriously – take my word on this one! The directions say to fill the tins to about 2 inches OVER THE TOP of the cup. I was really REALLY skeptical about this but did it anyway thinking the angel food cake would sink down. It didn’t. If I had jumbo tins (on the shopping list for next trip to the store!) 12 might have worked but I think these just overflowed too much in regular tins. I would say to fill to about 1/2 inch above the top and you should get a nice, even, perfect cupcake. (noted for next time because I will definitely make these again!)
So here’s the recipe for WeightWatchers 4 PointsPlus Cappuccino Angel Food Cupcakes.
- 1/2 cup cake flour
- 1/2 cup confectioners’ sugar
- 6 large egg whites
- 2 tsp instant espresso powder or instant coffee powder
- 3/4 tsp cream of tartar
- 1/4 tsp salt
- 1 cup sugar
- 1 tsp vanilla
- 1 1/2 cups fat-free cool whip
- 1 tbsp grated dark chocolate, for the topping
- chocolate covered coffee beans, for decoration
Sift together flour and confectioners’ sugar in a small bowl. In a large bowl, beat egg whites, espresso powder, cream of tartar, cinnamon and salt until soft peaks form. Increase speed and gradually add sugar. Add vanilla.
Sift flour mixture over egg mixture and fold in with a spatula just until well combined.
Fill muffin cups evening, mounding it about 1/2 inch over tops of cups (yes, OVER THE TOP). Bake until the top springs back – 18-22 minutes.
I baked mine for 18 minutes and they were perfect. Remove from oven and put on a cooling rack.
Frosting: Mix cool whip and green food coloring (or none, or any color – my preference – purple!). Spread over cupcakes and top with grated chocolate and chocolate coffee beans.
I think the statement chocolate is a girl’s best friend is and understatement. Chocolate, coffee and cupcakes are the real deal! The trifecta!
So my cupcakes don’t look very graceful but who says they have to? The cupcake’s lop-sidedness gives it some character! Right?
Get the facts: 1 cupcake (of 12 total) – 56 g, 143 cal, 1 g total fat, 1 g sat fat, 82 mg sodium, 30 g total carbs, 22 g total sugar, 3 g protein, 7 mg calcium.
What did you do for St. Patty’s Day?