Valentine’s Day was earlier this week and I wanted to make a cupcake that was feminine, but not the typical Valentine’s cupcakes (think of all the red and pink and chocolate out there already). I wanted to try a recipe I found on another blog while looking on Pinterest.
I admit, my pictures weren’t as cute as hers, and by the looks of my frosting, I think you can tell that I busted my frosting tip. How? I sorta turned around real fast and rammed it into the bowl of my standup mixer. Oh, and I could NOT find that lovely, perfect shred of coconut she used for her topping. I was stuck with the bagged kind at the grocery store down the street.
Ugh. So, I apologize for the not-as-pretty-as-it-should-be picture.
You get the idea.
I tweaked the recipe a bit, but they were a huge hit with my sister’s co-workers. And, dude, I’m totally not offended that these weren’t everyone’s favorite cupcake. Coconut isn’t for everyone. Like my dad. Totally allergic. And the hubs? Hates coconut. I get that.
But, I found that the flavor of these cupcakes was light, delicate, and I made them on the smaller side so that people weren’t overwhelmed by coconut (imo, a lil goes a loooonnnnng way).
Here’s my experience with this recipe. You can always try Tracey’s too….after all, hers looked prettier 😛
White Coconut Cupcakes
2 1/4 c. Cake Flour (yes, cake flour…don’t use AP!)
1 1/4 c. Caster/Baker’s Sugar (I prefer using this instead of granulated)
2 tsp. Baking Powder
1/2 tsp. Kosher Salt
3/4 c. Unsalted Butter, softened, cut into 2-inch pieces
6 Egg Whites, room temp (I use the cartons of egg whites, then I’m not wasting yolks!)
1 1/4 c. Coconut Milk
1 c. Sweetened Shredded Coconut
1/2 tsp. Vanilla Extract
1) Preheat oven to 350 F. Line muffin pans with 24 cupcake liners. (if you want them to be bigger, it will prolly only make 21…I made 26, so mine were smaller)
2) Sift the cake flour into a bowl .
3) Now sift that stuff again and add to the bowl of a stand mixer fitted with the paddle attachment
4) Add the sugar, baking powder, and salt. Mix on low briefly to combine.
5) Set your mixer to low and start adding the pieces of butter, a few at a time, until you’ve added them all
6) Beat on low until the mixture looks like coarse crumbles, about 1 minute and turn the mixer off. Don’t overbeat – trust me.
7) In a small bowl, whisk the egg whites, coconut milk, coconut, and vanilla extract together.
8) Add half of the coconut milk mixture to the crumbly mixture. Beat, on medium-high speed, for 1 minute.
9) Add the remaining coconut milk mixture, beating until the batter has a smooth, creamy consistency. It should be light and fluffy. This should only take 20-30 seconds. Again, don’t overbeat.
10) Fill your cupcake liners about 2/3 – 3/4 full (again, think of how big or small you want them to be). Bake for 16-18 minutes, or until the cupcakes spring back when lightly pressed. Don’t use the toothpick method. These are a crumby cupcake (and I mean that in the most wonderful way possible).
11) Cool your cupcakes for a minute and transfer to a wire rack to cool completely.
Coconut Swiss Meringue Buttercream
(btw, this has been the BEST swiss meringue buttercream I’ve tried so far)
1 2/3 c. Caster/Baker’s Sugar
6 Egg Whites, room temp
1 1/2 c. Unsalted Butter, softened, cut into 2-inch pieces
1/2 tsp. Vanilla Extract
1/4 tsp. Kosher Salt
3/4 c. Coconut Milk
1) Get a small pot of water simmering on your stovetop.
2) Add the sugar and egg whites to the bowl of a stand mixer, with a whisk attachment, and whisk to combine.
3) Take your bowl, place it on top of the small pot of simmering water and get ready to get a forearm workout (if you’re a wuss like me, anyway).
4) Whisk the crap out of the eggs and sugar (translated to “constantly”) until the sugar has dissolved. This is going to take anywhere between 6-8 minutes. I find that the caster sugar takes only 5 or so.
5) Attach the bowl back on to your stand mixer and whisk on medium-high for about 8 minutes. Check your email, whatever, just let it keep whisking until it’s a fluffy meringue and your bowl feels cold.
6) Turn down your mixer to low and start adding a few pieces of butter at a time.
7) Once all pieces of butter have been added, increase the speed of your mixer to medium high again. Let this mix for 5 minutes. The mixture will look ok at first, but then it will look curdled and start “shrinking” in your bowl. DON’T STOP. Keep going. It will get better. I promise you.
8) Time for more of that creamy, coconut-y goodness! Add the vanilla extract, salt and coconut milk to the frosting. Beat on medium-high until the frosting is fluffy and smooth, prolly around a minute or 2.
9) Pipe the frosting onto your cupcakes. There will be plenty of frosting for a nice pile like you see in my picture. (I used a Wilton 2D….just try not to bust yours like I did mine!)
One thing to note about swiss meringue buttercreams: Store at room temp! Never refrigerate.
These were sooooooooo yummy! Yes, I tried one of these myself. It was a great Pinterest find for sure!