Coconut CupCake
Coconut Cake Batter
All purpose flour - 2 cups
Baking Powder - 2.5 Tsp
Salt - to taste
Shredded Coconut - 2/3 cup
Unsweetened Coconut Milk - 1 cup
Vanilla Extract - 2 Tsp
Unsalted Butter - 1 cup
Granulated Sugar - 1 3/4 cup
Eggs - 2 Large
Egg White - 2 Large
Pre Heat Oven - 350 Deg F
Combine - Flour , Baking Powder, Salt and Shredded Coconut
Combine - Coconut Milk and Vanilla Extract in a seperate bowl
Cream butter till smooth in a electric mixer for about a minute (make sure your butter is at room temperature). Then add in the sugar bit by bit to the bowl. Ensure that all the sugar is creamed till dissolved.
Add Eggs and Egg Whites one at a time. Make sure each egg is fully whisked into the mixture before adding in the next one.
Add in a portion of the flour and then add in a portion of the milk-vanilla mixture. Alternate until they are fully mixed in. Make sure you turn the electric mixer to low before adding.
Stir lightly to ensure that you have a well balanced mixture.
Line the cupcake pan with cup cake liners. Put the batter in upto 2/3 full.
Bake for min 20 minutes. Once done,heck to see if it is done by pricking the middle with a toothpick. The middle should also bounce back when you lightly touch it with your finger tips.
Keep it aside to cool
Butter Meringue Frosting
Egg Whites - 4 Large
Granulated Sugar - 1 Cup
Salt - to taste
Unsalted Butter - 1 2/3 Cup
Coconut Extract - 1 1/2 Tsp
Combine Egg Whites, Salt and Sugar in an electric mixer.
Place a bowl over simmering water and heat the mixture till it becomes smooth and silky. Make sure you whisk it continuously for about 3 minutes minimum.
Electric Mix the mixture on medium high speed again for about 5 minutes minimum till you get a nice meringue froth.
Now the mixture should reach the room temperature.
Add butter on medium speed bit by bit.
Finally add in the coconut extract and blend the mixture for about 2 to 3 minutes
Your Meringue is now ready to be piped on top of your coconut cup cake.
Top the meringue with shredded coconut and cherry
Adapted from BakingPan
Coconut Cake Batter
All purpose flour - 2 cups
Baking Powder - 2.5 Tsp
Salt - to taste
Shredded Coconut - 2/3 cup
Unsweetened Coconut Milk - 1 cup
Vanilla Extract - 2 Tsp
Unsalted Butter - 1 cup
Granulated Sugar - 1 3/4 cup
Eggs - 2 Large
Egg White - 2 Large
Pre Heat Oven - 350 Deg F
Combine - Flour , Baking Powder, Salt and Shredded Coconut
Combine - Coconut Milk and Vanilla Extract in a seperate bowl
Cream butter till smooth in a electric mixer for about a minute (make sure your butter is at room temperature). Then add in the sugar bit by bit to the bowl. Ensure that all the sugar is creamed till dissolved.
Add Eggs and Egg Whites one at a time. Make sure each egg is fully whisked into the mixture before adding in the next one.
Add in a portion of the flour and then add in a portion of the milk-vanilla mixture. Alternate until they are fully mixed in. Make sure you turn the electric mixer to low before adding.
Stir lightly to ensure that you have a well balanced mixture.
Line the cupcake pan with cup cake liners. Put the batter in upto 2/3 full.
Bake for min 20 minutes. Once done,heck to see if it is done by pricking the middle with a toothpick. The middle should also bounce back when you lightly touch it with your finger tips.
Keep it aside to cool
Butter Meringue Frosting
Egg Whites - 4 Large
Granulated Sugar - 1 Cup
Salt - to taste
Unsalted Butter - 1 2/3 Cup
Coconut Extract - 1 1/2 Tsp
Combine Egg Whites, Salt and Sugar in an electric mixer.
Place a bowl over simmering water and heat the mixture till it becomes smooth and silky. Make sure you whisk it continuously for about 3 minutes minimum.
Electric Mix the mixture on medium high speed again for about 5 minutes minimum till you get a nice meringue froth.
Now the mixture should reach the room temperature.
Add butter on medium speed bit by bit.
Finally add in the coconut extract and blend the mixture for about 2 to 3 minutes
Your Meringue is now ready to be piped on top of your coconut cup cake.
Top the meringue with shredded coconut and cherry
Adapted from BakingPan
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