Coconut Cakes

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Coconut Cakes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 47 min.
Ready in

Ingredients

for
20
For Coconut Cupcakes
1 ¾ cups unbleached all-purpose flour
½ teaspoon kosher salt
2 teaspoons Baking powder
½ cup sweetened Shredded coconut
¾ cup unsalted butter (at room temperature)
1.333 cups granulated sugar
4 extra-large eggs (at room temperature)
1 ½ teaspoons pure Almond extract
1 ½ teaspoons pure vanilla extract
¾ cup Buttermilk
1 ½ cups unsweetened Coconut flakes (for garnish)
For Seven-Minute Frosting
2 cups granulated sugar
3 large egg whites
3 tablespoons light corn syrup
3 tablespoons cold water
1 teaspoon pure vanilla extract
In Addition
20 edible Decor sugar bloom
How healthy are the main ingredients?
sugarsugarsaltegg

Preparation steps

1.
Preheat oven to 350º F / 180º C. Line standard muffin tin cups with paper or foil liners.
2.
In a mixing bowl, whisk together flour, salt and baking powder. Using a food processor, pulse shredded coconut until finely ground; whisk into flour mixture.
3.
In a large mixing bowl, with an electric mixer set on medium-high speed, cream butter and sugar until light and fluffy. Gradually beat in eggs, almond and vanilla extract, scraping the sides of bowl as necessary. Reduce speed; add flour mixture in thirds, alternating with buttermilk, beating until completely combined.
4.
Divide batter between lined muffin cups, filling them three-quarters full. Bake for 18 to 20 minutes, or until a cake tester inserted in the center comes out clean. Rotate tins halfway through the baking process, to promote even baking. Remove tins from oven, cool in the pan for 5 minutes. Remove from pan and transfer to wire racks and cool completely.
5.
For Seven-Minute Frosting:
6.
Using the top of a double boiler combine sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed until peaks form, or for about seven minutes. Remove from heat.
7.
Using a small offset spatula, generously frost each cupcake. Garnish with flaked coconut and a decorative sugar flower. Serve.