Hi blog! I’m back… I’ve missed you so much, and I am so glad I finally have time to share the most amazing coconut cupcakes with the world. I’m happy to report that my sister’s wedding was the past weekend and was a complete success! 5 weeks of planning, 40 bridesmaid dresses tried on, and one hilarious Rabbi later, my sister is now a Mrs. And I have time to bake again!
I love coconut! I know it’s not for everyone, but it’s for me. While I usually look down upon cupcakes, I find a towering coconut cake with mile high frosting and multiple layers a little daunting to eat. I feel really guilty cutting a slice… even a sliver is huge when the cake is stacked to the ceiling! So I busted out the cupcake pan.
Here she is chowing down. I know what you’re thinking… most brides to be are not eating tons of carbs and sugar, but sister is in her second trimester so she get to eat all she wants! The wedding was this past weekend and the night before I was so proud to call her my sister. Instead of fretting about fitting into her gown at her rehearsal dinner she polished off 2 plates of pate, french onion soup, a steak and 2 desserts including a family favorite… berry pie. It’s glorious.
Moral of the story… both of us would prefer berry pie or coconut cupcakes over wedding cake.
Coconut Cupcakes (my Own)
1/2 cup oil
3/4 cups sugar, plus 1/4 cup sugar
1 teaspoon vanilla extract
1/2 extract almond extract
1 1/2 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 coconut milk
3/4 cup shredded coconut
4 egg whites
1/2 cup coconut shreds, toasted.
- Preheat oven to 350° F and line a muffin tin with paper liners. (I used a jumbo muffin size)
- in a large bowl combine oil, 3/4 cup sugar, and extracts. Beat with a mixer until it the sugar and oil come together.
- Add half of the flour, baking powder and baking soda. Mix until the batter barely starts to come together.
- Next add the coconut milk and incorporate
- Finish with the last of the flour, set aside.
- In a separate bowl (and with clean beaters) beat the egg whites on medium speed. Gradually add the remaining 1/4 cup of sugar slowing creating shinny white peaks. Do not over beat the egg whites!
- carefully fold the egg whites into the the batter one starting with one third of the eggs, and eventually folding the rest in. Add the coconut as well. You will have a very light fluffy batter if you do this right.
- Using a large ice cream scoop, divide the batter among the lined muffin tins. fill each cup to be only about 2/3 – 3/4 of the way full.
- Place the cupcakes in the oven and bake for about 20 minutes, or until a tooth pick comes out clean. Also it is a good idea to rotate the cupcakes about half way through to ensure even baking.
- Remove cupcakes from oven. While cupcakes are cooling make frosting.
Seven Minute Frosting (Martha Stewart)
3/4 cups sugar
1 tablespoons light corn syrup
3 large egg whites
1/2 teaspoon pure vanilla extract
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, until mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
- Attach bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately.
- Place frosting in a piping bag and ice each cupcake, and follow with toasted coconut shavings.