Let it snow…
Like white snow-capped mountains, these coconut cupcakes are topped with a white glossy frosting dusted with delicate threads of shredded coconut. The little cakes underneath are laced with toasted coconut and rich cream of coconut. These cupcakes conjure up visions of frosty snowballs or puffy clouds drifting. Unlike the vanilla ones dusted with a little coconut, these cupcakes are packed with macaroon flavor. The seven minute frosting is the perfect light crown but the cupcakes also make delicious circular snacking cakes without the frosting and freeze well. If you’re a coconut lover, try these heavenly pristine little confections.
2010 AniversaRecipe—Sushi on the Fly
Recipe: Coconut Cupcakes with Silk Meringue Frosting
2 ¾ cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 sticks Butter
1 ¾ cups Sugar
1/2 cup Cream of Coconut
1 tsp Vanilla
1 tsp Coconut Extract
1 cup Buttermilk
1/2 cup Shredded Coconut, minced and toasted
1. Sift the flour, baking powder, soda and 1/2 tsp salt into a bowl. Set aside.
2. With a stand or hand mixer, cream butter, sugar and cream of coconut until fluffy.
3. In a small bowl slightly beat the eggs and 1 teaspoon each vanilla and coconut extract. Pour into butter/sugar mixture and beat until the color of cream, about 2 minutes.
4. Add 1/3 of the flour mixture, then 1/2 the buttermilk, repeat and finish with last 1/3 of the flour, beating after each addition. Scraping down the sides as needed. Add the toasted coconut and mix to combine.
5. Fill cupcake pan lined with papers 2/3 full with batter. Don’t over fill. Bake for 17-19 minutes at 350 degrees. Cool for 3-4 minutes then remove cupcakes to cooling rack.
bowl, place sugar, corn syrup, egg whites, water and 1/8 tsp salt. Beat with electric hand beaters for about 30 seconds to combine.
8. Remove from the heat and beat in 1 teaspoon each vanilla and coconut extract.
9. Mound on the top of the cupcakes with a spoon and dust with 1 cup shredded coconut.
• Store unfrosted cupcakes in the freezer.
• Exchange light corn syrup for 1/4 teaspoon cream of tartar.
• For 2 layer coconut cake, bake in 2 9-inch round cake pans for 40-50 minutes or until the top springs back. Cool in pans for 5 minutes then place on cooling rack. Frost the top of one cake and dust with coconut. Set the second cake on top and frost top and sides and sprinkle coconut all around.
Inspiration—Anne Thornton, Epicurious, Martha Stewart, Ina Garten, Better Homes and Gardens, Rose Levy Beranbaum and Julie Westwood.
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