Coconut Cupcake

Ingredients:

Batter:

2 cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

2/3 cup shredded or flaked sweetened coconut

1 cup coconut milk, unsweetened

2 teaspoons pure vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

1¾ cups granulated sugar

2 large eggs

2 large egg whites

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Swiss Meringue Buttercream: 

4 large egg whites

1 cup granulated sugar

1/16 teaspoon salt

1½ cups (3 sticks) unsalted butter, room temperature

1½ teaspoons coconut extract

Topping:

1 to 1½ cups shredded or flaked sweetened coconut

Directions:

1. Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
   
   Batter:
2. In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix.  In a food processor or small grinder, pulse the coconut until finely ground; whisk into the flour mixture. Set aside.
3. In a small mixing bowl, stir the coconut milk and vanilla extract together. Set aside.
4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
   

Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter.

With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

5. Add eggs one at a time, then add the egg whites, beating until thoroughly mixed,
   

Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the coconut milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and coconut milk mixture, ending with the last portion of the flour, and stirring just until blended.
7. Spoon the batter into the cupcake liners. Fill about 2/3 full, using about ¼ cup of batter per cup.

Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.

Bake:

8. Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.
   
   Swiss Meringue Buttercream:
9. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees on an instant read thermometer, or feel completely smooth when rubbed between your fingertips. Remove from heat.
10. Attach the bowl to the stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
11. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 1 tablespoon at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the coconut extract and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
12. Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and ribbon decorating tip to pipe the frosting.
    
    Topping:
13. Sprinkle each frosted cupcake with coconut.