Home Menus Photos Recipes About Us Contact Us
Home cooking from a simpler time
Coconut Cupcakes
8 oz. (2 sticks) unsalted butter, softened
1-3/4 cup sugar
1 cup cream of coconut
3 jumbo egg yolks
1 tsp vanilla
2-3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
3 jumbo egg whites
Start by beating the butter, sugar, and cream of coconut (Coco Lopez, or similar--not coconut milk) together with an electric mixer until the mixture is sort of smooth and fluffy. Then beat in the egg yolks and vanilla. Add dry ingredients (preferably pre-mixed together) and buttermilk and blend together on low speed, just until mixed. (This is a cake and we're working with relatively high-gluten all-purpose flour; over-mix it at your peril.)
Note that the batter will be firmer than most muffin batters at this point. Then, whip the egg whites with a clean mixer until peaks form; that is "stiff but not dry." Gently fold the egg whites into the cake batter by hand.
Fill paper liners in a cupcake pan about 2/3 full and bake for about 20 minutes at 350 degrees, until springy and toothpick comes out clean.
6 oz. cream cheese
4 oz. (1 stick) butter
3 cups powdered sugar
2 TBL cream of coconut
1 tsp vanilla
Mix the ingredients with an electric mixer and beat at high speed until it's whipped and fluffy. Frost cupcakes with a spatula and dip each into sweetened coconut.