At the start of the week, my mom told me one of her co-workers was having a baby shower in the office and everyone was bringing treats. Since I’m at home, she had put me in charge of making treats. In the last week or so, I’ve been studying my Baking Bible, a book all about baking by Rose Levy Beranbaum and decided it was time to try one of the recipes.
My mom had specifically told me to make cupcakes and there were only three cupcake recipes in the book. She loves coconut and I figured it would make my mom very happy if I made her some coconut cupcakes. Speaking of which, I think I should stop trying so hard to please my mom. She’s cranky and critical either way.
Anyway, back to those cupcakes. In the book, it called for a milk chocolate ganache topping. However, I did a variation of that topping which is Silk Meringue Buttercream.
For ingredients, you will need:
- 3 egg whites, room temperature
- 161 grams/5.7 ounces/2/3 cups canned coconut milk, divided*
- 3/4 teaspoon/3.7 ml pure vanilla extract
- 3/4 teaspoon/3.7 ml coconut extract
- 200 grams/7 ounces/2 cups bleached cake flour, sifted
- 200 grams/7 ounces/1 cup granulated sugar
- 10.1 grams/2.25 teaspoons baking powder
- 3 grams/0.5 teaspoon fine sea salt
- 113 grams/4 ounces/8 tablespoon (1 stick) butter, room temperature
- 85 grams/3 ounces/1 cup toasted sweetened coconut for decoration (optional)
In this book, I learned the temperature and weight of the ingredients matter very much in baking. Ever since I began reading this book, I stopped using cup measurements and began using my scale to weigh everything. In my personal opinion, I think weighing everything in grams is the best.
Please note this recipe has not been altered in any way.
- In a small bowl, whisk the egg white, 2.5 tablespoons/37 ml/1.3 ounces/38 grams coconut milk*, vanilla extract, and coconut extract until lightly combined. *Remember in the ingredient list, I wrote “divided”? This is what it means. We will use the rest of the coconut milk later.
- With a stand mixer or a hand mixer, mix the flour, sugar, baking powder, and salt in a large bowl for 30 seconds on low speed.
- Add butter and the remaining coconut milk. Then mix on low speed until the dry ingredients are moistened. Increase speed to medium and beat for 90 second. If necessary, use a rubber spatula to scrape down the sides of the bowl.
- Start on medium speed, gradually add in the egg mixture in two parts, mixing on medium speed for 30 seconds after each addition. If necessary, use a rubber spatula to scrape down the sides of the bowl.
- Use an ice cream scoop or a spoon to fill 16 muffin cups until about three-quarter full.
- Let cupcakes sit for 20 minutes at room temperature while preheating the oven at 350°F/175°C. This resting period will ensure rounded tops.
- Bake cupcakes for 20 to 25 minutes or until golden brown. Two ways to test if the cupcakes are done: insert a toothpick in the center and if it comes out clean, then it’s done or if the cupcakes spring back when pressed lightly in the center.
- Let the cupcakes cool for 10 minutes before frosting.
- If using sweetened coconuts for decoration, while the oven is still on, spread the coconut evenly in a single layer on a baking sheet and bake for 7 to 10 minutes or until the coconut just begins to turn light brown. Stir once or twice to ensure even toasting. Watch carefully to prevent over-browning. Set the pan on a cooling rack and let the coconut cool completely before decorating.
For my frosting, I used a silk meringue buttercream which required three very elaborate recipes. The original recipe called for a milk chocolate ganache which is a mixture of white and bittersweet chocolate and heavy cream. I will post the recipes in another post.
For now though, it’s the end of the story of how these beautiful cupcakes were conjured. If you decide to try this recipe, please let me know how it went. I’m just curious. 😉