Serves: 14
Total Calories: 94

1 cup sugar
1/2 cup flour
1/4 cup unsweetened cocoa
6 eggs white large, at room temperature
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Preheat oven to 375°. Place paper baking cups in fourteen muffin-pan cups (2 1/2 inches in diameter).

Sift sugar, flour, and cocoa powder into a small bowl set aside.

Place egg whites and cream of tartar in a large mixer bowl. With an electric mixer, beat at high speed until stiff but not dry. Sprinkle vanilla over egg whites. With a wire whisk or rubber scraper, fold in cocoa mixture, half at a time, until no white streaks remain. Spoon about 1/4 cup of the mixture into each paper baking cup.

Bake 18 to 22 minutes or until tops spring back when touched. Remove cupcakes from muffin pans and cool on wire cooling racks.

To serve, sprinkle with powdered sugar. Store leftovers in an airtight container.


High Altitude Adjustments: Recipe works, as is, at 6,000 feet.

Nutritional Facts:

Serves: 14
Total Calories: 94
Calories from Fat: 13

More Recipes from the Special Cakes Made Easy Cookbook:
Angel Cupcakes
Blind Date Cake
Chocolate Curls
Coffee Break Torte
Teenie-Weenie Cheesecakes