Ingredients
- White Cake Recipe:
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 egg whites
- 3/4 cups canned coconut milk
- 1/2 cup milk
- 2 teaspoons vanilla extract
- Fluffy Fat-Free Frosting:
- 2 1/4 cups sugar
- 3/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup water
- 2 tablespoons light corn syrup
- 3 egg whites
- 2 1/4 teaspoons vanilla
Preparation
Step 1
White Cake:
1.Preheat oven to 350 F. Line muffin pans with cupcake liners.
2.Sift together flour, baking powder and salt.
3.Mix together coconut milk and regular milk.
4.Beat butter on medium speed using flat paddle attachment until smooth, creamy and free of lumps.
5.Still on medium speed, gradually add sugar and beat until light and fluffy.
6.Add egg whites one at a time beating well after each addition to incorporate.
7.Switch speed to medium low and add ⅓ of the sifted dry ingredients mixing well. Alternate with about ½ of the milk mixture and continue to mix. Repeat the procedure ending with the dry ingredients beating only until batter is smooth and creamy.
8.Add the vanilla and mix until well blended.
9.Use an ice cream scoop to fill the cupcake liners. Do not overfill.
10.Bake in oven for 18 -20 minutes or until lightly golden. Remove from oven and place on cooling racks.
Fluffy Fat-Free Frosting:
1.In a saucepan, combine sugar, cream of tartar, salt, water and corn syrup.
2.Stir gently until more or less combined. The mixture will fully blend once it starts to boil. Do not stir once the syrup starts to boil.
3.Turn on heat to medium high. Monitor temperature with a candy thermometer.
4.When syrup reaches between 220 F and 225 F, start whipping the egg whites on high speed using wire whip attachment of a stand mixer.
5.Once the syrup reaches around 230 F and at the same time egg whites start to hold shape, switch mixer speed to medium low, remove saucepan from heat and very slowly, in a thin stream, pour hot syrup into the egg whites, between the beater and the bowl to avoid splatters. Pour about ⅓ of the syrup.
6.Return saucepan to heat to bring temperature back up to about 230 F. At the same time, increase mixer speed back up to high. When the syrup returns to 230 F, switch mixer speed back to medium low and slowly pour ½ of the remaining syrup. Repeat procedure, returning the rest of the syrup to the heat to bring it back up to 230 F, while increasing mixer speed back to high.
7.Once the last of the syrup has been poured in, increase mixer speed to high and beat for about 5 – 7 minutes. Bowl will be hot to the touch. Add vanilla while frosting is whipping on high. Whip frosting until it hold stiff peaks and has lost its gloss. The bowl at this point will have cooled down.
8.Tint frosting as desired and transfer to icing bags to pipe frosting onto cupcakes. Use immediately.