Today was a good day.
Coconut Almond Cupcakes with Cream Cheese Frosting
cake recipe adapted from The Cake Bible by Rose Levy Beranbaum
cake recipe adapted from The Cake Bible by Rose Levy Beranbaum
Makes 16 cupcakes
Preheat oven 350º
On a baking sheet, place:
1 cup sweetened coconut
Bake for 5-10 minutes or until coconut is light brown. Remove from oven. Set aside to let cool. You’ll use this to decorate the cupcakes after they’re frosted.
Cake
In a large electric mixing bowl, mix:
1 2/3 cup cake flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Once they’re thoroughly combined, add:
12 tablespoons butter, softened (not melted)
Mix until dry ingredients are moistened. Use spatula to scrape down the sides. Mix at high speed for 1 1/2 minutes to develop cake’s structure. Scrape down the sides again.
In a medium bowl, combine:
2 large eggs
2/3 cup sour cream
1 teaspoon almond extract
1/2 teaspoon vanilla extract
Use a fork to break-up the eggs and combine ingredients.
Add one-third of this mixture to the large bowl. Beat at medium speed for 20 seconds. Scrape down sides and bottom of bowl. Repeat twice more.
Add:
1/3 cup sweetened coconut, minced
Mix until evenly combined, being careful not to over mix.
Line cupcake pan with decorative baking cups. Fill each cupcake holder with a scant 1/4 cup of batter. Place in oven and bake for 20-25 minutes or until toothpick comes out clean. Let cool completely on rack before icing.
While cupcakes are baking, prepare cream cheese frosting.
Frosting
In a large electric bowl combine:
8 ounces (1 package) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup powdered sugar
Mix for 30 seconds and then scrape down the sides of the bowl. Mix again until no lumps remain (this is why it’s important for the butter and cream cheese to be at room temperature).
Frost cupcakes. Sprinkle generously with toasted coconut.
Eat up!
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