Wednesday, May 5, 2010
Mother's Day...Coconut Cupcakes
I'm not going to lie to you, on Mother's Day, I take the easy way out. On the rare occasions that I have to host it, I usually make a brunch for my mother and my aunts. Otherwise, if invited to a family event, I'll offer to bring dessert, usually something simple but spectacular. Cupcakes fit the bill. They are simple to make and you can decorate them to your hearts content.
Coconut cake is an old favorite of mine, and since it's my day also, this Martha Stewart cupcake recipe would be my choice. My second choice will be posted later on Lindaraxa's Garden. Don't worry about the roasted fresh coconut...dip the cupcakes in good old fashioned coconut flakes with a little something on the top and you are set to go. Or toast the coconut flakes. I'm not going to sweat it out finding a coconut and splitting it up. Not for Mother Day, not for any day!
I love the substitution of coconut milk for the eggs as well as the lightness you get from the beaten egg whites. Beat them first and set them on a plate or bowl to add later to the mix. It is less messy and you eliminate one bowl. I'm always loooking for shortcuts and this is a good one. Enjoy your day!
Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut
Fresh Roasted Coconut, for garnish or toasted coconut flakes
1.Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2.In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.
5.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving.
Seven Minute Frosting
Makes about 5 1/2 cups
3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature
1.In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)
2.Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.
3.Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.
From The Martha Stewart Show, March 2008