So I found this recipe back and April and I converted it into a cupcake recipe for my friend Marcia’s birthday. She loves coconut and I am SOOO with her I love it too. I also loved this cake recipe because it uses Swiss Meringue Buttercream, which is my absolute favorite; creamy, and WAAAAY less messy than American (it can be a bit fussy sometimes but it is completely worth it). I also made the cake version of this recipe for my husband’s Father’s Day cake. He had one of the cupcakes from last go round and he has been thinking about it ever since. The ingredients for this one are fairly standard except the Cream of Coconut, this can be found in the liquor aisle next to the Pina Colada mixes. I have used coconut flavor in the stead of coconut extract before and it still tastes fantastic. Coconut Cream Cupcakes Cake Base: •1 large egg plus 5 large egg whites •¾ cup cream of coconut •¼ cup water •1 tsp pure vanilla extract •1 tsp coconut extract •2 ¼ cups cake flour, sifted •1 cup granulated sugar •1 Tbsp baking powder •¾ tsp salt •12 Tbsp unsalted butter, cut into 12 pieces, softened, but still cool Instructions:
Coconut Swiss Meringue Buttercream •4 large egg whites •1 cup granulated sugar •pinch table salt •4 sticks unsalted butter, each stick cut into 6 pieces, softened, but still cool •¼ cup cream of coconut •1 tsp coconut extract •1 1/4 tsp vanilla extract Topper: •1 bag of sweetened toasted coconut
Note: If you want a more illustrated version of Swiss Meringue Buttercream see this post.
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AuthorJust a girl trying out recipes one experiment at a time. Archives
June 2018
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