Coconut Cupcakes Tested Recipe

Coconut Cupcakes Recipe

When I was deciding which cupcake recipes to have on the site, Coconut Cupcakes were at the top of my list. I love both the look and flavor of these little buttery cakes topped with tangy cream cheese frosting and flakes of sweetened coconut. It is easy to see how they got their pet name, Snowball Cupcakes.

Coconut Cupcakes start with white cake. This is a sweet and buttery flavored cake that is mixed together using the 'combination' method. This method is almost the same as the 'creaming' method, where the butter and sugar are beaten together, followed by adding the eggs, flour, and liquid. The only difference is that with the combination method, the eggs are separated. The egg yolks are added to the butter and sugar mixture (like with the creaming method), but the egg whites are beaten separately and are folded into the batter at the end. This produces a cake with additional volume and lighter texture than with the 'creaming' method. Once the cake batter is made it is divided among 12 muffin cups and baked. The cupcakes need to be completely cooled before they are frosted. Now, there are many frostings you could use on this buttery white cake, but I decided to use a cream cheese frosting. It has a smooth and tangy flavor which seems the perfect accompaniment to, not only the cake, but the coconut garnish. You can use either sweetened (flaked or shredded) or unsweetened coconut to garnish these cupcakes. If you would like toasted coconut simply bake the coconut in a 350 degree F (177 degree C) oven for a few minutes until nicely browned. Be sure to watch the coconut closely as it burns very easily.

For a little trivia, the name "cupcake" was used differently back in the 1800s. Then the name "cup cake" simply referred to a cake where the ingredients were 'measured' not 'weighed'. It seems that before the 1880s ingredients for cake baking were actually weighed so when recipes started to be given in 'cup' measurements, the cake recipes were named 'cup cakes' to reflect this difference. Greg Patent also tells us in his book 'Baking in America' that a woman named Mrs. Rorer (in 1902) was the first to actually print a recipe for the cupcakes (with frosting) we all enjoy today.


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White Cupcakes	Vanilla Cupcakes	Yellow Cupcakes	Carrot Cupcakes	Chocolate Cupcakes	Lemon Cupcakes

Coconut Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and lime peel. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Evenly fill the 12 muffin cups with the batter and bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. If you want to pipe the frosting, I like to use a large Wilton 1M (open or closed) star decorating tip. Garnish with coconut. These cupcakes are best the day they are made but they can be stored in the refrigerator for a few days. Bring to room temperature before serving.

Cream Cheese Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the cream cheese and beat on high speed until frosting is light and fluffy (about 3-5 minutes).

Makes 12 cupcakes

References:

Foster, Sara. 'The Foster's Market Cookbook'. Random House, Inc. New York: 2002.

Hay, Donna. Modern Classics Book 2. Harper Collins Publishers Inc. New York: 2003.

Malouf, Tarek & The Hummingbird bakers. The Hummingbird Bakery Cookbook. Ryland Peters & Small. New York: 2009.

Purdy, Susan G. ' A Piece of Cake'. Collier Books. New York: 1989.