Pardon me for the slight delay in posts.
I’ve been quite busy running around what feels like a chicken without a head.
Covering murder trials and organizations for the needy. Not to mention, I think I have been going through a mid-life crisis, well at 22 I hope its not mid-life but it does seem that way.
So, I needed this pick me up && decided to make some cupcakes!
Coconut cupcakes to be exact && they are sooo yummy!!
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs, plus 1 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
- Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes
&& for the frosting
- 1 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
I gotta tell you though since this is essentially a merengue, the frosting is one that can only be used the same day you plan on eating these delicious cupcakes!
Those definitely look delicious! I love coconut, though I’m the only one in my house who does . . . but actually, that works out — more for me!
I loveeeee coconut so these cupcakes are the perfect eye candy for me until I make them. Yum!!