Tuesday, March 19, 2013

Coconut Cupcake Recipe

A few months ago, I was invited to a Cake Party in which the hostess requested guests to bring either cake or wine.  A pretty fabulous combination, don't you think?  I decided to take advantage of this party to experiment with a new recipe.  Since the wonderful hostess loves coconut cupcakes, I decided to undertake Candace Nelson's Great-Grandmother's Coconut Cupcake Recipe.  If you don't know already, Candace Nelson is the cupcake queen and brains behind Sprinkles.  Needless to say, these cupcakes were a hit at the Cake Party.  Recipe courtesy of Sprinkles via the Los Angeles Times
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk, room temperature
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter, room temperature
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg, room temperature

Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Coconut Cream Cheese Frosting
Makes about 2 1/2 cups

8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings

In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.
In a sifter, add cake flour.
Add salt.
Add baking powder.
Sift.  Put aside.
In a measuring cup, add whole milk.
Add vanilla.
Add coconut extract.
Stir.  Set aside.
In a clean mixing bowl, add butter and sugar. 
Cream butter and sugar.
In a small dish, separate egg whites.
Add egg whites and egg.
Add half of the dry mixture.
Drizzle in the entire milk mixture.
Mix until just incorporated.   Add remaining dry mixture.
Mix until just combined. 
With an ice cream scoop, fill cupcake wells.
Bake in a 350-degree oven for 20 to 25 minutes. 
Cupcakes should look slightly golden. 
Move to a wire rack to cool.
In a clean bowl, add cream cheese and butter.
Cream until smooth.
Add powdered sugar and coconut extract.
Mix until smooth and fluffy.
Perfect for a party.
Happy baking.


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