Thursday, March 28, 2013
Toasted Coconut Cupcakes
If you love coconut like I do, this will be one of your favorite cakes. You could also use this recipe to make a coconut layer cake. If you prefer, you can leave the coconut untoasted, but I love the slightly nutty crunch on top of the sweet frosting.
Coconut Milk is usually found canned in the imported food aisle of your grocery store, often with the Asian foods. Do not use Coconut water (which is a beverage) or Cream of Coconut (a sweetened coconut paste used to make tropical drinks).
For the Cake:
3 cups sifted cake flour
1 1/2 Cups sugar
4 teaspoons baking powder
1 teaspoon salt (if using salted butter, omit salt)
3/4 Cup (1 1/2 sticks) unsalted butter, softened to room temperature
4 large egg whites
1 cup Coconut Milk (save what is left over for the frosting)
1 teaspoon Coconut extract
Preheat oven to 350 degrees. Line muffin cups with paper liners. (This recipe should make 24+ cupcakes, depending on how much you fill each muffin cup.)
In the large bowl of an electric mixer, sift together the flour, sugar, baking powder and salt. Add in the butter and about 1/4 cup of the coconut milk. Turn the mixer on low and beat just until moistened. Then turn the mixer up to medium and beat for one minute to aerate the batter. Scrape down the sides of the bowl.
In a small bowl, combine the egg whites, the rest of the coconut milk and the coconut extract. Mix with a fork until well-blended.
Add the egg mixture into the batter in three batches, mixing for just 15-20 seconds each time until incorporated. Give the bowl a final scrape down by hand, just to make sure any remaining clumps of flour get mixed in.
Fill muffin cups no more than half full. I like to use a standard ice cream scooper levelled off to measure and dispense the batter.
Bake about 20 minutes until the tops spring back when you gently press on them with a finger.
Cool before frosting.
For the Frosting:
3 Cups Confectioner's Sugar
1/2 Cup (1 stick) softened butter
2-3 Tablespoons Coconut Milk (you should have some left over in the can)
1 teaspoon coconut extract
Place all ingredients into the bowl of an electric mixer. Using the whisk attachment, beat all of the ingredients together on low until everything is moistened. Then turn the mixer up to med-high and beat for about 5 minutes until nice and fluffy. The amount of coconut milk you use depends on how soft or stiff you like your frosting.
Place one cup of flaked coconut on a cookie sheet and put it in the oven at 350 for about 6 minutes, stirring it halfway through. Watch very carefully the last two minutes so it doesn't get overly browned. Coconut can burn quickly. Cool.
Frost the cupcakes, then sprinkle the toasted coconut on top.
Posted by Christa Dunn