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| Photos Courtesy of A Cup Full of Cake |
From Shelly Kaldunski's 'Cupcakes”
Coconut Cupcakes
Makes 12 cupcakes
Ingredients:
1 cup all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter ( 1 stick) at room temp
1 teaspoon vanilla extract ( I used coconut extract instead for extra coconut flavor)
1/2 cup coconut milk
1/3 cup shredded coconut roughly chopped ( can be sweetened or unsweetened)
1 large egg plus one large egg white at room temp
Directions:
Preheat your oven to 350 degrees line a standard muffin pan with paper or foil cupcake liners. In a bowl whisk your dry ingredients including the coconut. In an electric mixer, cream the butter and sugar for 2 to 3 minutes until light and fluffy. Add egg, egg white and extract and beat until smooth. Add flour mixture in three additions alternating with 2 additions of coconut milk. Beat on low and scrape down the sides of the bowl as needed. Divide the batter into the cupcake pan filling 3/4 of the way up each liner. Bake 18-20 minutes. Cool in pan for 5 minutes and then carefully turn out onto a wire rack and cool completely for at least an hour before filling and frosting.
Lime Curd
4 egg yolks
6 tablespoons lime juice
1/2 cup of sugar
2 teaspoons lime zest
pinch of salt
4 tablespoons of butter cut into 4 pieces
In a saucepan, whisk together the egg yolks, sugar, lime juice and salt and cook over medium high heat stirring constantly so it doesn’t boil. When it is thick enough to coat the back of a spoon take it off the heat. Whisk in each piece of butter one at a time until it is melted in. Pour into a mesh strainer over a bowl and scrape the curd through leaving and solids behind. Some of the egg yolk does end up cooking so this way you don’t have pieces of scrambled egg in the curd. Stir in the lime zest and place a piece of plastic wrap over the curd to keep a film from forming and chill in the refrigerator for at least an hour.
Coconut Swiss Meringue Buttercream
Makes 2 cups enough to pipe on 12 cupcakes or spatula on 16 cupcakes
Ingredients
3 egg whites
¾ cup sugar
pinch salt
2 sticks of butter at room temp cut into 16 pieces
2 tsp coconut extract
Using the bowl of your stand mixer add the egg whites, sugar and salt and set the bowl over a pan of simmering water on the stove. Make sure the bottom of the mixer bowl isn’t touching the water. Whisk the mixture until it feels slippery to the touch( all the sugar has dissolved) and is 160 deg f on an instant read or candy thermometer. This takes about 2 minutes. Remove the bowl and place on mixer immediately start whisking the mixture using the whisk attachment and slowly go from low to high speed. Whisk until the bowl is cool to the touch( room temp) and the egg white mixture is fluffy and hold stiff peaks. The mixture should not look dry. It will be glossy like meringue. This takes about 6-7 minutes. Stop to scrape down the sides. With the mixer on medium add the butter in 1-2 pieces at a time until all the butter is incorporated. Scrape down the sides and get any stuck pieces of butter out of the whisk. Beat on high until the frosting comes together. If it gets soupy looking just keep whisking. Stop to scrape down the sides and bottom of bowl. Optional switch to the paddle attachment for this step and beat on low to get rid of any air bubbles. Add in the extract and beat again until fully mixed in. Keep at room temp if using that day. If not keep in fridge for 3-5 days and thaw about 30 min at room temp and beat slowly for about 5 minutes before using.
- Sent using Google Toolbar"
Many thanks to acupfullofcake.blogspot.com!
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