Wednesday, July 29, 2009
I promise you, these will be the best coconut cupcakes ever. And the cream cheese frosting. Perfect. Make these, I promise you won't regret it!
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter, at room temperature
1 1/3 cups sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. This is very important.
Heat the oven to 350 degrees and line two 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
Cream together the cream cheese and butter. Add salt, powdered sugar, vanilla and coconut. Frost cupcakes and top with sweetened coconut shavings.