~Creamy Coconut Cupcakes~
Haniela's
Haniela's
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Ingredients

  • 3/4 cup granulated sugar
  • 2 egg yolks
  • 1 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 1/4 cup cake flour
  • 1 1/4 tsp baking powder
  • pinch of salt
  • 1/4 cup milk
  • 1/4 cup unsweetened coconut milk
  • 3 large egg whites
  • egg whites
  • bowl
  • dry
  • 1/4 cup sugar an beat until firm but not dry peaks are formed, scrape the meringue into a small bowl and set aside
  • sugar
  • meringue
  • cream
  • 5 minutes While your butter is creaming sift together flour, baking powder and salt, set aside
  • 4 egg whites (1egg white is approximately 30grams)
  • egg whites
  • 1 cup granulated sugar
  • sugar
  • of
  • 1-2 tsp coconut extract/flavoring
  • or
  • meringue
  • 2 tsp pure vanilla extract and beat the buttercream for a few more minutes, until well combined
  • 1 tbl of meringue powder, especially in the hot weather. Remember butter starts to melt at 82.4F -96.8F (26-36C), so if you are planning to make this buttercream in the heat of the Summer, consider cake, or cupcake display inside, in the air conditioned area.
  • 2 cups sweetened shredded coconut

Instructions

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