Kate's Plate

Coconut Cupcakes

{Martha Stewart Living 2009}

We had a shower for cute mom-to-be friend last week and did a cupcake bar. These were one of the few served. I'll have to post the other recipes later, but here's a starter to tease you. I'm still on the fence with these cupcakes, however. I think Ina Garten's might just be better.....but I'll let you be the judge.

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Seven Minute Frosting (recipe follows)
1 1/3 cups large-flake unsweetened coconut

Cream the butter and sugar together. Add eggs, one at a time, followed by egg whites. Stir in vanilla and coconut milk. Sift the flour, baking powder, and salt together. Add dry ingredients into the wet, stirring just until combined. Fold in coconut. Bake at 350 for about 20 minutes. Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

Seven-Minute Frosting

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites

Mix 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves. Bring to a boil, and cook until mixture registers 230 degrees on a candy thermometer.

Meanwhile, whisk whites with a mixer on medium speed until soft peaks form. With mixer running, add remaining sugar. With mixer on medium-low, pour sugar syrup in a slow, steady stream down side of bowl. Increase speed to medium-high, and whisk until stiff peaks form and mixture is cool, about 7 minutes. Use immediately