Coconut Cupcake formula
Here is another formula. I got this one from Rose's Heavenly Cakes-- a very excellent read.
Coconut Cupcakes
|
INGREDIENTS |
% |
# |
OZ |
METRIC(G) |
|
EGG WHITES |
45 |
6.3 |
180 |
|
|
COCONUT MILK |
82 |
11.5 |
327 |
|
|
VANILLA EXTRACT |
.15 |
1.5 t |
1.5t |
|
|
COCONUT EXTRACT |
.15 |
1.5t |
1.5t |
|
|
CAKE FLOUR |
100 |
14 |
400 |
|
|
SUGAR |
100 |
14 |
400 |
|
|
BAKING POWDER |
.5 |
1T + 2t |
1T + 2t |
|
|
SALT |
.1 |
1t |
1t |
|
|
BUTTER |
57 |
8 |
227 |
|
|
TOTAL |
|
INGREDIENTS |
% |
# |
OZ |
METRIC (g) |
|
CREAM CHEESE |
60 |
12 |
375 |
|
|
POWDERED SUGAR |
100 |
1 |
4 |
625 |
|
MILK |
.4 |
1.25 |
40 |
|
|
TOTAL |
166 |
2 |
1.25 |
1040 |
- OVEN SET TO 350° F
- MUFFIN TIN LINED WITH PAPER CUPS
PROCESS
1. Whisk the egg whites,¼ of coconut milk, vanilla and coconut extract until just combined.
2. Mix the flour, sugar, baking powder and salt on low speed for 30 seconds. Add the butter and the remaining coconut milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1.5 minutes. Scrape down the sides of the bowl.
3. On leduim low speed gradually add the egg white mixture in three parts beating on meduim speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pans.
4. Bake until tester comes out clean.
5. Cool completely before frosting.
CREAM CHEESE ICING
PROCESS
1. USING THE PADDLE ATTACHMENT, CREAM TOGETHER THE CREAM CHEESE AND SUGAR UNTIL WELL BLENDED.
2. ADD MILK AND VANILLA. BLEND IN AT MEDIUM SPEED. THEN MIX AT HIGH SPEED INTIL LIGHT AND FLUFFY.
3. FROST USING A ROUND TIP WITH ½ INCH IN DIAMETER TIP. GARNISH WITH MACARON COCONUT THAT WAS TOASTED UNTIL GOLDEN BROWN AND COOLED.
