White-on-White Coconut Cupcakes
Hands-on time:
40 mins. to 60 mins.
Baking time:
16 mins. to 18 mins.
Total time:
1 hrs 56 mins. to 3 hrs 18 mins.
- 12
Ingredients
- CUPCAKES
- 6 3/4 ounces King Arthur Unbleached Cake Flour Blend
- 1 ounce coconut milk powder
- 1 ounce toasted coconut
- 3 ounces unsalted butter
- 7 ounces sugar
- 1 tablespoon cake enhancer, optional
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon coconut flavor
- 3 large egg whites
- 6 ounces milk, at room temperature
- FROSTING
- 4 ounces soft butter
- 1 ounce coconut milk powder
- 1 tablespoon cake enhancer, optional
- pinch of salt
- 2 3/4 ounces milk, at room temperature
- 5 ounces confectioners' sugar or glazing sugar, sifted
- 1 teaspoon vanilla extract
- 1/16 teaspoon coconut flavor
- GARNISH
- 3 1/2 ounces coconut flakes
Preparation
Step 1
1) Preheat the oven to 375F. Grease a 12-cup muffin pan, or line with cupcake papers and grease the papers, for easiest removal.
2) To make the cupcakes: Whisk together the cake flour blend, coconut milk powder, and toasted coconut.
3) In a separate bowl, cream together the butter, sugar, cake enhancer, salt, baking powder, and flavors until the mixture is well blended.
4) Beat in the eggs whites one at time, beating until fluffy after each addition.
5) Add the dry ingredients alternately with the milk.
6) Scoop about 1/3 cup batter into each muffin cup.
7) Bake the cupcakes for 16 to 18 minutes, until they're very lightly browned and test done with a cake tester. Remove from the oven, after 5 minutes turn out of the pan, and cool on a rack.
8) To make the frosting: Beat the butter, coconut milk powder, cake enhancer, and a pinch of salt until fluffy.
9) Beat in the milk a little at a time, until fluffy.
9) Add the sugar in 3 parts, beating until fluffy after each addition.
10) Beat in the vanilla and coconut flavor.
11) Ice each cupcake with about 2 tablespoons of frosting. Roll in coconut flakes.