Delicous Coconut Cupcakes Recipe

Coconut Cupcakes
Coconut Cupcakes

Coconut Cupcakes – By Divya

Ingredients:

·     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

Directions:

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. 

 

 

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