2.12.2012

Coconut cupcakes with 7-minute frosting

02.03.12

Coconut. That word alone evokes some fond memory in most, whether it was an amazing curry, getaway (pina coladas ;D ) or various desserts. I’m definitely in that group. Every time I see “coconut” in a menu, without fail I will light up. And I love cupcakes. Coconut + cupcakes = combo I haven’t touched yet, til now! :D



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Coconut Cupcakes (Martha Stewart, I halved the recipe)
Makes 12 cupcakes + 12 mini cupcakes 

1 cup + 2 tbsp  flour
1 tsp                   baking powder
¼ tsp                  salt
¼ cup                 packed sweet shredded coconut
¼ cup + 2 tbsp butter, softened
¾ cup + 2 tbsp sugar
1                         large egg
1                         egg white
½ cup + 2 tbsp unsweetened coconut milk
¾ tsp                  vanilla

  1. Preheat the oven to 350oF.
  2. Cream butter & sugar until light & fluffy, 3-4 min.
  3. Add egg and egg white.
  4. Whisk flour, baking powder, salt, and shredded coconut.
  5. Combine coconut milk and vanilla.
  6. Alternate adding flour mixture and coconut mixture (1/2 + 1/2) until fully incorporated. Do not overmix.
  7. Bake until cake tester/toothpick inserted in the centers come out clean, 20 min.
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I didn’t have sweetened shredded coconut so I just substituted that with unsweetened. For me, it worked out fine because I (along with most everyone I gave my baked goods to) prefer things that aren’t too sweet. I simply used the full amount of sugar as described in the recipe. 



Ever since I’ve had to switch back to mom’s ancient Sunbeam mixer, I haven’t been able to cream butter with the same efficiency. Well, I shouldn’t complain because at least it still gets the work done!



It’s important to whisk your dry ingredients together not only to get rid of any lumps but to also ensure that everything gets distributed evenly. You wouldn’t want one portion of the batter to have all the rising agents or salt. 



The batter is pretty silky and light but not as airy as I would’ve expected. I was expecting something almost mousse-like such as my Vanilla & Chocolate Cupcakes. The little bumps are the shredded coconut. 



Seldom do I bake just regularly-sized cupcakes anymore. I’ll always have mini ones in case people feel like having just a little something—which is often the case since I usually break them out after practice, where we’ve been running around and lifting weights for 2 hours. They’re also so cute!



Here they are, cooling! I’ve probably mentioned this before, fully cooling your cupcakes before frosting them = imperative. 
 
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7-minute frosting (Martha Stewart)
for 12 cupcakes
cup  sugar
2          egg whites
¼ tsp   cream of tartar
50 ml   water
pinch of salt
½ tsp   vanilla


1.      Combine all ingredients except the vanilla in a heatproof bowl.
2.      Set bowl over a pot of simmering water and whisk until it holds stiff peaks, 5-7 min.
3.      Remove, continue beating until cooled.
4.      Add vanilla. It’s now ready for use! :D

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Any frosting I’ve made would be buttercream…yep, butter galore. It’s about time I tried another staple frosting, the 7-Minute Frosting. No butter anywhere in sight! Yay for my hips? 



All the ingredients are combined. **Remember to use a heatproof bowl!



Simmering water. Bowl goes on top :D Oh, be sure that the bowl you use is big enough to sit on top of the pot, you don’t want any part of it in contact with the water. Wow...did I really just post a photo of a pot of simmering water?!



Because my immersion blender’s broken, I had to use whisk by hand. Yeah, it was so tiring! The exciting part and what kept me whisking through the soreness was watching the egg whites gaining more and more volume. 



First, it thickens, then next thing you know, you’re wondering if the bowl’s big enough to hold it all. 



Also exciting (I’m such a loser for this), I’m using my biggest, 18-inch pastry bag. :D 



The frosting didn’t hold it’s shape as well I thought it would, so I’m guessing that perhaps I didn’t beat it enough? 



No kitchen torch (yet!) so I popped them into the oven (set on broil) for a minute and a bit to get some toasting action happening. Be really careful!! The frosting can burn quickly so keep an eye on the cupcakes the entire time. 



I was only going to broil a few of the cupcakes but then I got carried away and wasn’t satisfied enough with the stark whiteness of the frosting… Plus, when you toast it a bit, the frosting (very marshmallow-like by the way) gets this barely there crust that’s fantastic. 



From the looks of it, I definitely didn’t whisk the egg whites enough even though they did hold stiff peaks. Hopefully, if I can get a replacement whisk attachment for my blender, I can fix this issue with ease next time!


 
Quick verdict: everyone loved the cupcakes, frosting and all. Both recipes are definitely keepers! :D 


5 out of 5 NOMs
nomnomnomnomnom
 

6 comments:

  1. lovely cupcakes, awesome pictures, now if only i can have one...or two...or...

    ReplyDelete