Fiber Fool

This weekend I eased back into more of my usual activity and baked. We were invited to a St. Patrick’s Day/Spring party at some friends of ours. I was jonesing for chocolate cupcakes, but decided they were not quite properly attired for the occasion. DH dyed some powdered sugar green and we dusted them with the green icing sugar to make them a bit more festive. Both the cupcake and the frosting were so light that it was almost like eating chocolate clouds!

Chocolate Cloud Cupcakes

1 box Duncan Hines Moist Deluxe Devil’s Food Cake Mix
1 C Cold Water
1/3 C Dark Roast Coffee, brewed strong and cooled
1/2 C Pasteurized Egg Whites (I used All Whites)
1 Large Egg
2 T Vegetable Oil
2 t Almond Extract
2 t Vanilla Extract

Preheat oven to 350 degrees for standard pans or 325 degrees for dark finish or glass pans. Place all ingredients in a mixer bowl and beat for 10-15 minutes. Yes, beat 10-15 minutes, no short cuts! The batter should form ribbons and appear glassy. Fill greased or paper lined muffin pans 2/3 - 3/4 full and bake for 19-22 minutes. Makes ~3 dozen cupcakes.

The cupcakes are light and fluffy and nicely moist so they do not require frosting, but this frosting is a good match.

Frosting:
4 oz Semi-Sweet Baking Chocolate (I used Scharffen Berger), roughly chopped
1 Stick Unsalted Butter
1/2 c Powdered Sugar
2 T Dark Roast Coffee, brewed strong and cooled
2 t Vanilla Extract
6 T Pasteurized Egg Whites (or equal two 2 lg egg whites)
1/4 C Granulated Sugar

In a double boiler, melt chocolate. Meanwhile, whip the butter, powdered sugar, coffee and vanilla until light and fluffy. Let chocolate cool for 3-5 minutes and add to butter mixture and whip more. Whisk together the egg white product and granulated sugar until the consistency of shaving cream. Fold into the chocolate mixture.

NOTE: If you choose to use fresh egg whites for the frosting you will need to heat them and the sugar in a double boiler until they reach 160 degrees F to pasteurize them.

Frost cupcakes with an offset spatula and enjoy!