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3.14 from 23 votes

Angel Food Cupcakes with Chocolate Whipped Coconut Frosting + Crispy Phyllo Nest.

Basically, they are spring in a cupcake, and basically they just make me smile. It helps that they taste amazing too.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 Cupcakes
Calories: 454kcal


  • 1/2 cup powdered sugar
  • 2/3 cup cake flour sifted
  • 1/4 teaspoon salt
  • 8 egg whites from large eggs at room temperature
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract or another 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar

Chocolate Whipped Coconut Frosting

Crispy Phyllo Nest

  • 25 phyllo dough sheets defrosted
  • 2 teaspoons butter melted or cooking spray


  • Preheat the oven to 325 degrees F.
  • Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight.
  • Lightly grease a muffin tin or line with cupcake liners. Set aside.
  • In a medium bowl combine the powdered sugar, cake flour and salt.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


*Cupcakes adapted from [The Kitchn | http://www.thekitchn.com/recipe-airy-angel-food-cupcake-139321]. *Phyllo Nest inspired by [Martha Stewart | http://www.marthastewart.com/343515/phyllo-nests]


Calories: 454kcal | Carbohydrates: 254g | Protein: 35g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 183mg | Potassium: 399mg | Fiber: 9g | Sugar: 17g | Vitamin A: 145IU | Calcium: 72mg | Iron: 14.9mg