makes 18 cupcakes
** These cupcakes were inspired by a recent visit to Trophy's in Seattle, WA **
cupcake recipe adapted from Martha Stewart's Cupcakes (page 29)
frosting recipe adapted from marthastewart.com
total prep time: 1 hr / cook time: 18-20 min
11/2 c packed sweetened shredded coconut, divided
1 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 c unsalted butter, softened
1 1/3 c sugar
2 large eggs, room temperature
2 large egg whites, room temperature
1 1/2 tsp pure vanilla extract
3/4 c unsweetened coconut milk
RASPBERRY SWISS MERINGUE BUTTERCREAM INGREDIENTS
2 c fresh raspberries
4 large egg whites, room temperature
1 1/4 c sugar
1 1/2 c unsalted butter, room temperature, cut into tablespoons
1 tsp pure vanilla extract
• Preheat oven to 350˚ F. Line standard cupcake tins with paper liners. Set aside.
• Place shredded coconut in a food processor until finely ground.
• In a bowl whisk 1/2 c shredded coconut, flour, baking powder and salt.
• With an electric mixer on medium-high speed with the paddle attachment, cream butter and sugar until pale and fluffy.
• Gradually beat in whole eggs, whites and vanilla, scraping down sides of bowl as needed.
• Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk and beating until combined after each.
• Divide batter evenly among lined cups, filling each 3/4 full.
• Bake, rotating tins halfway through, until a cake tester inserted in centers come out clean, about 18-20 minutes.
• Remove from oven; turn out cupcakes onto wire racks and let cool completely.
• With a food processor, puree raspberries. Strain to separate from seeds.
* If needed, add sugar to sweeten and add water to help loosen the puree.
• Combine egg whites, sugar and salt in a heatproof bowl of a standing mixer over a pan of simmering water.
* Do not let the bowl touch the water or you will get scrambled eggs!
• Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
* Mixture should feel completely smooth when rubbed between your fingertips.
• Attach the bowl to the mixture fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue to mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl), about 10 minutes.
• With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.
• Once all butter has been added, switch to the paddle attachment and beat in the raspberry puree. C
ontinue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth.
* Keep buttercream at room temperature if using the same day or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• Using your favorite piping tip, fill your pastry bag and pipe a small amount of frosting on top of each cupcake. For a more rounded top, use an offset spatula to round off.