I started my kitchen bonanza this morning by making salted caramels for another project I am working on. But I decided that I really felt like baking something, so I made Coconut Cupcakes for my friend Chelsea who has an opening tonight at Igloo Gallery.
And they turned out really pretty, which is exactly what I needed:). There is something about the winter that makes one want to make and eat cake! Or, at least I do. And a coconut cake is a semi-exotic twist from the normal white or vanilla with a hint of tropical, yet down-to-earth wholesome goodness. The coconut tends to make cakes even more moist, fluffy, and delicious, the moisture from the coconut milk and the flakes of coconut acting as conduits for that velvety texture.
Coconut Cupcakes (martha)
Makes 21
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
1 1/3 cups large-flake unsweetened coconut
Seven Minute Frosting (martha)
Makes about 8 cups (so I always half it for cupcakes and still have plenty leftover).
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites
Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 minutes. Use immediately.
(I took a ginormous bite to take that picture! I think I even got frosting up my nose, ha.)
