Coconut Cupcakes

I made these cupcakes this past weekend for an engagement party. The couple that the party was for is getting married in Hawaii so I wanted to make a dessert that resembled a wedding cake and that would pair well with their wedding destination. I saw the chef’s on America’s Test Kitchen make this recipe a few months ago as a cake, but I adapted it to make cupcakes. On the show, they said it was THE best thing they’ve made in the test kitchen within the last 10 years and I concur 100%! Seriously, do you need anymore endorsement than that!?!

Cook’s Note: Cream of coconut is often found in the soda and drink-mix aisle in the grocery store (I actually found mine at Target by the margarita and pina colada mixes). One 15-ounce can is enough for both the cake and the buttercream; make sure to stir it well before using because it separates upon standing.

Coconut Cupcakes

Ingredients:

Cake:

1 large egg

5 large egg whites

3/4 C cream of coconut

1/4 C water

1 t vanilla extract

1 t coconut extract

2 1/4 C cake flour (9 ounces), sifted

1 C granulated sugar

1 T baking powder

3/4 t table salt

12 T unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool

1/2 C packed sweetened shredded coconut

Buttercream:

4 large egg whites

1 C granulated sugar

  Pinch table salt

1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool

1/4 C cream of coconut

1 t coconut extract

1 t vanilla extract

Directions:

For the Cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line muffin tins with liners.  

Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.

With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

Divide batter between muffin tins and level with offset or rubber spatula. Bake until deep toothpick inserted into center of cupcake comes out clean, about 20 minutes (rotate pans after about 10 minutes). Do not turn off oven.

Cool in pans on wire racks about 10 minutes, then cool to room temperature.

While cupcakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.

For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.

Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.

Frost the cupcakes and sprinkle with toasted coconut.

Makes 24 Cupcakes.

Source: Adapted from America’s Test Kitchen