February 17, 2015
I hope everyone had a wonderful Valentine's Day weekend! I celebrated with my parents, my roommate, some pizza and 50 Shades of Gray. You can't get much better than that. Even if the movie wasn't the best movie I have ever seen (ok it wasn't even close to the best movie I have ever seen), it was definitely interesting. Anyway, it is back to reality. And this week, reality takes shape in the form of a Vanilla Coconut Cupcake. A delicious vanilla cupcake topped with the best coconut buttercream you have ever tasted. I know after a long holiday weekend getting back to the real world can be a bit of a drag. But from where I am standing...reality is looking pretty good. So do yourself a favor and get yourself a Vanilla Coconut Cupcake ASAP.
- 5 large egg whites at room temperature
- 1 cup whole milk at room temperature
- 2 1/4 teaspoons pure vanilla extract
- 3 cups cake flour, sifted
- 1 3/4 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature and cut into cubes
- 1 1/2 cups sugar
- 6 egg whites
- 1 1/2 cups unsalted butter
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2/3 cups coconut milk
- 3 cups shredded coconut
for the cupcakes:
- Preheat oven to 350 degrees. Place cupcake liners in a cupcake tin. You also need to make sure that all the ingredients are at room temperature. This is very important.
- In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
- Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
- Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined. (No more than 45 seconds after each addition)
- Fill the cupcake liners 1/2 - 2/3 full. This cake tends to rise quite a bit, so anything over that will overflow.
- Bake for 17-20 minutes, but make sure you rotate the pan halfway through. You will know the cake is done when a cake tester comes clean when inserted into the center or when you press the top of the cupcake with your finger and the cake bounces back. Let cool on racks until cooled completely.
for the coconut buttercream:
- Put 3 cups of shredded coconut in a shallow bowl and set aside.
- Put sugar and egg whites in the top of a double boiler or a heatproof bowl over a pan of simmering water. Whisk every 15-30 seconds until it is warm to the touch in the center (about 5-8 minutes).
- Using a stand mixer with a whisk attachment, pour heated mixture into mixing bowl. Turn the mixer on medium-high and mix for 5 minutes. The mixture will become thick, glossy and pure white.
- Turn speed to high and mix until the sides of the bowl are cool. (about 3-5 minutes)
- Once the sugar mixture is cool, put mixture on low speed and gradually add butter. Turn back to high speed. The mixture will look curdled at first, but it will eventually whip into a buttercream consistency.
- Once it looks like buttercream, turn the speed back to medium and add extract, salt and coconut milk. Whip for about 2-4 minutes until everything is incorporated.
- Frost each cupcake with with buttercream and then dip into bowl of shredded coconut.
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