18
Toatd Coconu Cupcaks
If you love coconut, these cupcakes are for you. Toasting brings out coconut’s sweet flavor and adds a prey golden-brown tint to these scrumptious lile cakes. Sprinkle toasted coconut on top of the frosting for a fun, easy, and delicious decoration.
Preheat the oven to 350°F. Line a rimmed cookie sheet with parchment paper. Line a standard 12-cup muffin pan with paper or foil liners.
Spread the coconut in an even layer on the prepared cookie sheet. Bake until the coconut is golden brown at the edges, 5 to 7 minutes. Remove from the oven, set on a wire rack, and let cool completely.
In a medium bowl, whisk together the flour, baking powder, salt, and 1 cup of the toasted coconut. In a large bowl, using an electric mixer, beat the sugar and buer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg, egg white, and vanilla and beat until combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. Pour in the coconut milk and mix on low speed just until combined. Add the remaining flour mixture and mix on low speed just until blended. Turn off the mixer and scrape down the bowl. Divide the baer evenly among the prepared muffin cups. Bake until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
Using a small icing spatula or a buer knife, or a pastry bag fied with a large plain tip (see page 15), top the cupcakes with the frosting. Sprinkle with the remaining toasted coconut, dividing it evenly.
cups sweetened shredded
coconut
½ cups all-purpose flour¼ teaspoons baking powder
¼ teaspoon salt
¾ cup plus tablespoons sugar
½ cup ( stick) unsalted buer, at room temperature
large egg plus
large egg white teaspoon vanilla extract½ cup canned coconut milkFluffy Vanilla Frosting or Fluffy Coconut Frosting (page 0)
MAKES 12 CUPCAKES
21
Snow White Cupcaks
All-white decorations on snowy mounds of frosting give these vanilla cupcakes an angelic look, but if you like, use bold, colorful sprinkles instead. Buermilk in the baer makes them super moist and tender.
Preheat the oven to 375°F. Line 18 cups of two standard muffin pans with paper or foil liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well aer each addition. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the vanilla and beat until combined. Turn off the mixer. Add about half of the flour mixture and mix on low speed just until blended. Pour in the buermilk and mix on low speed until combined. Add the remaining flour mixture and mix just until blended. Turn off the mixer, scrape down the bowl, and give the baer a final stir with the spatula. The baer will be thick.
Divide the baer evenly among the prepared muffin cups. Bake until the tops are light golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes. Remove the pans from the oven and set them on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
Using a small icing spatula or a buer knife, or a pastry bag fied with a large plain tip (see page 15), top the cupcakes with the frosting, then decorate them with edible beads and/or sparkling sugar.
cups all-purpose flour teaspoons baking powder½ teaspoon baking soda½ teaspoon salt
½ cup plus tablespoons (¼ sticks) unsalted buer, at room temperature
cup sugar
large eggs
teaspoons vanilla extract⅓ cups buermilk
Fluffy Vanilla Frosting (page 0)
Edible white pearl beads and/or white sanding sugar, for decorating
MAKES 18 CUPCAKES
22
Sw woopsUse a small icing spatula to create the soft, natural-looking swirls of frosting on these cupcakes.
MAKES 12 CUPCAKES
Step 1: Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In a medium microwave-safe bowl, combine the buer and chocolate. Microwave on high power, stirring every 20 seconds, just until the mixture is melted and smooth. Let the mixture cool until barely warm, 10 to 15 minutes.
Step
