This past weekend, my friend
Kirstin hosted a cupcake swap. That's right, you heard me, a CUPCAKE SWAP! It was loads of fun. She said there were 900 cupcakes there. Wow!
I made Martha's Coconut Cupcakes. They turned out delicious! I am so proud of myself, because I am definitely NOT a baker. And I made them from scratch. Everything, including the frosting.
Here is the recipe for the Coconut Cupcakes:
Ingredients
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
# Frosting: (NOT from Martha)
# 1 cup (2 sticks) unsalted butter, room temperature
# 2 1/2 cups powdered sugar
# 1/3 cup coconut milk, room temperature
# Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
# 1/8 teaspoon salt
# 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
Directions
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.
Frosting Directions:
# For frosting:
# Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
# Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.
# * Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
If you like coconut, I highly recommend these cupcakes. They're super sweet, but delicious.
Some of the other awesome cupcakes...
That's right. Bacon. And chocolate. Together. Ummm.... I didn't try them but I heard they weren't bad.
And the Latte Girls! It was great seeing these girls again. :)
