Coconut cupcakes
(from Jacki's Bento blog)
14 1/4 oz cake flour,approximately 3 cups
1 1/2 tsp baking powder
1 tsp salt
1/2 cup coconut milk
1/2 cup coconut cream
8 oz butter, room temperature
16 oz sugar, approximately 2 1/4 cups
1 tsp coconut extract
4 egg whites
For the Cupcakes:Preheat the oven to 350 degrees F. Line muffin tins with paper liners. Makes about 30 cupcakes. (I only got 22)
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Combine the coconut milk and coconut cream in small bowl and set aside.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Fill cupcake cups about 2/3 full. Place in the oven on the middle rack. Bake for 25 minutes or until cupcakes start to become golden brown around the edges and a toothpick pressed in the center comes out clean.
Cool the cupcakes in the pans for 10 minutes then remove and transfer to a cooling rack.
1 1/2 tsp baking powder
1 tsp salt
1/2 cup coconut milk
1/2 cup coconut cream
8 oz butter, room temperature
16 oz sugar, approximately 2 1/4 cups
1 tsp coconut extract
4 egg whites
For the Cupcakes:Preheat the oven to 350 degrees F. Line muffin tins with paper liners. Makes about 30 cupcakes. (I only got 22)
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Combine the coconut milk and coconut cream in small bowl and set aside.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Fill cupcake cups about 2/3 full. Place in the oven on the middle rack. Bake for 25 minutes or until cupcakes start to become golden brown around the edges and a toothpick pressed in the center comes out clean.
Cool the cupcakes in the pans for 10 minutes then remove and transfer to a cooling rack.
Whipped Cream - Cream Cheese Frosting
8 oz softened cream cheese
1 cup sifted powdered sugar
1 pint whipping cream, whipped seperately
Cream cream cheese and sugar together, then fold into whipped cream. simple and tasty.
Spread onto cooled cupcakes and top with shredded coconut of your choice. I like to top mine off with a cherry.
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