Vanilla Coconut Frosty Food
NO COOK 7 MINUTE FROSTING
Make and share this No Cook 7 Minute Frosting recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix sugar, cream of tartar, vanilla and egg whites.
- Add boiling water.
- Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.
Nutrition Facts : Calories 646, Fat 0.2, Sodium 168.4, Carbohydrate 151.7, Sugar 150.9, Protein 10.8
VANILLA BEAN-COCONUT CUPCAKES WITH COCONUT FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake Kid-Friendly Coconut Vanilla Birthday Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 18
Steps:
- For reduced coconut milk:
- Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
- For cupcakes:
- Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
- For frosting:
- Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
- Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.
- Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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- In a small saucepan combine 3/4 cup fat-free milk and 1/4 cup butter. Using a small sharp knife, split 1/2 of a vanilla bean lengthwise in half. Scrape the seeds from the halves into the milk mixture. Add the vanilla bean halves to the saucepan. Heat over medium heat until butter is melted and milk is steaming, stirring occasionally (do not boil). Remove from the heat.
- Preheat oven to 350 degrees F. Meanwhile, grease and lightly flour two 8-inch round cake pans. In a large bowl beat 3 eggs, room temperature, with a mixer on high about 4 minutes or until thickened and light yellow in color. Gradually add 1 1/4 cups sugar (see Tips), beating on medium speed 4 to 5 minutes or until light and fluffy. Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Beat on low to medium just until combined.
- Remove the vanilla bean halves from the milk mixture; discard. Add milk mixture to batter along with 1 1/2 teaspoons vanilla, beating until combined. Divide batter between prepared pans, spreading evenly. Bake about 25 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove layers from pans; cool on wire racks.
- In a bowl beat 4 ounces reduced-fat cream cheese (Neufchâtel), softened, with a mixer on medium until smooth. Gradually beat in 2 tablespoons unsweetened refrigerated coconut milk until smooth. If desired, beat in 1/4 teaspoon coconut extract. Fold in 1 cup frozen light whipped dessert topping, thawed.
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