Friday, November 18, 2011

Coconut Cupcakes

Today is my birthday! Whoo hoo! 

I have no idea what the day holds for me, but I think I'm headed the mall. I have this old gift card from Macy's since my high school graduation, and it's time to be used. I would love some liquid foundation, but I really never wear make up unless I'm going dancing and that's pretty rare! I think it's time to master the art of applying makeup... Then there the Sillpat I had my eyes on, every baker should have one in there kitchen for tuile, almond lace, or sticky caramel. Ohh tough call...

For my birthday I made Coconut Cupcakes with Mango Curd.
 It's really as good as it sounds. I just ate one and I'm tempted to get another one, I am the birthday girl!  This cupcake is really moist inside . It's winter and my store bought Brazilian mangoes weren't exactly ripe, but that didn't stop me from filling these cupcakes. I can't wait to try it again with really ripe mangoes, I'm sure the curd will be even more delightful! I made buttercream, and it's a really simple recipe didn't have to find a thermometer for the sugary syrup. It's really smooth and melts in your mouth!

 

Coconut Cupcake
(recipe from Treats)
Yield: 24 cupcakes 

2 1/4 cup cake flour
1 cup milk
6 egg whites (large eggs at room temperature) 
1 tsp vanilla
1 tsp coconut extract (used imitation extract)
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 T butter

Preheat oven to 350 F. Blend milk, egg whites and extracts in a bowl with a fork until combine. 
Mix cake flour, sugar, baking powder, and salt in a bowl with an electric mixer at slow speed.  Add butter a few tablespoons at a time.  Continue to beat mixture at slow speed until mixture resembles crumbs or sand, with no white flour streaks visible. Add 1 3/4 cup of the milk mixture to crumbs and beat at medium speed for 90 seconds.  Add remaining 1/2 cup of milk mixture and beat for 45 seconds.  Don't forget to scrape down the sides of the bowl. Continue beat 30 seconds longer on medium speed.
Fill each cupcake liner 2/3 way full and bake for 20-25 minutes or until done. 
 
Mango Curd

3/4 cup sugar
3 T cornstarch
1 cup pureed mango (from 2 ripe mangoes)
1/4 cup butter
3 T lime juice
6 egg yolks beaten

Whisk together sugar, cornstarch, mango, butter and lime juice in a small pot.  
Cook over medium heat until thickened, stirring constantly.  Temper 1/2 of the hot mixture into the egg yolks.  Return egg yolk mixture back into pot and bring just to a boil. Cook for 2 minutes, stirring constantly.  Remove off of heat. Cover with plastic wrap and chill. 
 
 Swiss Meringue Buttercream

5 egg whites
1 cup sugar
1 tsp salt
1 tsp vanilla extract
1 lb unsalted butter (cut in cubes)at room temperature

Place sugar, egg whites and salt in a bowl. Set bowl over a pot of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes, it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition of butter. Add vanilla extract, and beat just until combined. It should be fluffy and have a smooth mouth-feel.


looking good :)

3 comments:

  1. Your an awesome baker!
    These cupcakes look very pretty and delicious.
    I hope to try some very soon :)

    Happy Birthday!

    kelly

    ReplyDelete
  2. Happy birthday :) Perfect way to celebreat! Love coconut!

    ReplyDelete