White Coconut Cupcakes With Coconut Swiss Meringue Buttercream Food

WHITE CHOCOCONUT CUPCAKES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
• Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
• Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
• Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.

COCONUT MERINGUE BUTTERCREAM

Steps:

• Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.
• Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and extract.

VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Mix flour, baking powder, and salt in a medium bowl.
• Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
• Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
• Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
• Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

WHITE COCONUT CUPCAKES WITH COCONUT SWISS MERINGUE BUTTERCREAM

Steps:

• To make the cupcakes: Preheat oven to 350 F. Line two muffin pans with paper liners. Sift the cake flour into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, baking powder, and salt then mix on low briefly to combine. Cut the butter into 2-inch pieces and, with the mixer on low, add the pieces a few at a time. Beat on low until the mixture looks like coarse crumbles, about 1 minute. Whisk the egg whites, coconut milk, coconut, and vanilla extract together in a large measuring cup. Add half of the coconut milk mixture to the mixer bowl, and beat on medium-high speed for 1 minute, or until well combined. Add the remaining coconut milk mixture, beating until the batter has a uniform consistency and is light and fluffy, about 30 seconds. Divide the batter among the liners. Bake for 18 minutes, or until the cupcakes spring back when lightly pressed. To make the frosting: Add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set over a pan of simmering water and heat, whisking almost constantly, until the mixture is hot to the touch and the sugar has dissolved.This will take about 6-8 minutes. Attach the bowl to your stand mixer which is fitted with the whisk attachment. Beat on medium high speed until the mixture is a fluffy meringue and is cool to the touch, about 6-8 minutes. Cut the butter into 2-inch pieces, and, with the mixer on low, add a few pieces at a time until they've all been added. Increase the speed to medium high and continue beating until the butter is incorporated and the frosting is smooth and fluffy, about 4-5 minutes. Don't worry if it looks curdled, just keep beating and it will come together. Add the vanilla extract, salt and coconut milk to the frosting and beat on medium-high speed until the coconut milk is incorporated and the mixture is once again fluffy and smooth. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe some frosting onto each cupcake

ULTIMATE WHITE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
• Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
• Mix on low speed until the butter is smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter.
• Put the egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold the whites into the batter in three batches. Divide the cake batter evenly between the liners.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes.
• Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.

SALTED CARAMEL CUPCAKES WITH PECAN COCONUT BRITTLE CRUMBLE AND CARAMEL SWISS BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line two standard muffin pans with 24 cupcake liners.
• For the salted caramel: Combine the sugar, 1/3 cup water and the corn syrup in a small saucepan. Stir with a wooden spoon and bring to a simmer over medium heat. Simmer, swirling the pot occasionally, until the mixture is a beautiful amber color (watch closely). Once the desired color is reached, immediately add the butter and stir with a wooden spoon until completely incorporated. Remove from the heat. Add the heavy cream and stir to incorporate. Stir in the coarse salt. Pour 1/2 cup of the salted caramel into a small bowl or measuring cup, and the remainder into another bowl. Cool completely, stirring occasionally. (You can speed up the cooling by putting the caramel into the refrigerator, but it must be pourable when you are ready to assemble the cupcakes.)
• For the brittle: Butter a small baking sheet and set aside. In a small but deep saucepan, combine the sugar, corn syrup, butter and 2 tablespoons water. Bring to a full boil over high heat, and boil until a candy thermometer reaches 280 degrees F. Remove from the heat and immediately stir in the baking soda, and then the pecans. Pour onto the prepared pan and spread with a rubber spatula. Top with the coconut. Allow to cool. Break the brittle into pieces of desired size.
• For the cupcakes: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and kosher salt and set aside. Combine the milk and vanilla and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Once incorporated, add the eggs, one at a time, at low speed. Be sure to incorporate after each addition, scraping down the sides of the bowl as necessary. Do not over beat. Once incorporated, add the flour mixture and the milk mixture. Alternate with three parts flour and two parts milk, being sure to scrape down the sides of the bowl as necessary (we don't want any butter chunks stuck to the bottom). Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
• Bake until a skewer inserted in the center comes out clean, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 5 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
• While the cupcakes are baking, make the buttercream: Combine the sugar and egg whites in the bowl of a stand mixer. Place the bowl over simmering water and whisk continuously until the sugar is melted. Remove from the heat, place under the mixer with a whisk attachment and whisk at medium-high speed until soft peaks form and it cools to room temperature. Add the butter and beat until incorporated. With the mixer running, slowly beat in the 1/2 cup reserved salted caramel until the mixture is homogenous. Set aside at cool room temperature until you are ready to frost the cupcakes.
• To assemble: Use a small serrated knife, core each cupcake about 1 1/4 inches wide at the top and halfway into the cake. (Discard the cores-or nibble while you work.) Fill each with about 1 tablespoon of the remaining salted caramel. Sprinkle with about 1/4 teaspoon coarse salt. Frost each cupcake with a generous amount of caramel Swiss buttercream and garnish with crumbled pecan coconut brittle. Eat.