Haniela's

~Creamy Coconut Cupcakes~

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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