Delicous Coconut Cupcakes Recipe

Coconut Cupcakes
Coconut Cupcakes

Coconut Cupcakes – By Divya


·     3 1/2 cups cake flour, sifted twice

·     4 tsp. baking powder

·     1/2 tsp. salt

·     16 Tbs. (2 sticks) unsalted butter

·     3 1/2 cups sugar

·     1 cup milk

·     2 tsp. vanilla extract

·     1/2 tsp. coconut extract

·     10 egg whites

·     5 Tbs. cold water

·     1/2 tsp. cream of tartar

·     1 to 1/2 tsp. light corn syrup

·     2 cups flaked coconut, fresh or dried


Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour 12-muffin pan or line with cupcake holders. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, and then fold in the remaining whites. Pour the batter using an ice-cream scoop into the muffin pan. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set cupcakes on a plate, spread the icing evenly over the top. Pat the remaining coconut evenly onto the sides and top.


Serves 12. 




Almond Cake Recipe

Almond Cake

Almond Cake


Almond Cake –  By Divya


·     1/2 cup all-purpose flour

·     1 tsp. baking powder

·     12 Tbs. (1 1/2 sticks) unsalted butter

·     3/4 cup sugar

·     12 oz. almond paste

·     Grated zest of 1 orange

·     Grated zest of 1 lemon

·     1/2 tsp. almond extract

·     1 tsp. kirsch

·     1 tsp. vanilla extract

·     5 eggs

·     2 Tbs. apricot jam, warmed with 1 Tbs. water

·     1/4 cup toasted sliced almonds


Preheat an oven to 325ºF. Butter a 9-inch round cake pan and line it with parchment paper.

Over a sheet of waxed paper, sift together the flour and baking powder; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed, scraping down the sides of the bowl, until light and fluffy, 3 to 4 minutes. Add the almond paste, orange and lemon zests, almond extract, kirsch and vanilla, and beat until light and fluffy, scraping down the sides of the bowl, 2 to 3 minutes. Add the eggs and beat until smooth and blended, about 1 minute more. Reduce the speed to low and fold in the flour mixture until smooth and lump-free. Transfer the batter to the prepared pan.
Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 45 minutes.
Transfer the cake pan to a wire rack and cool for 1 hour. Turn the cake out onto a plate. Brush the top with the apricot jam and sprinkle with the toasted almonds.  




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