When its a baking day, I end up going to the grocery store multiple times that day. It’s embarrassing really. I read through the entire recipe, I make a list, and then I forget the eggs/sugar/something. I of course don’t realize I am missing these things until ingredients are opened and poured already. Tip: I suggest always using the self check out to spare yourself from ultimate embarrasement of going to the same check out guy twice in a 1 hour span of time, multiple times a month…
With that said, I forgot to buy eggs.
These cupcakes are on the front cover of “The Craft of Baking” cook book by Karen DeMasco and Mindy Fox and are absolutely delicious. They kind of taste like a cupcake donut, dipped in chocolate, and rolled in toasted coconut. Awesome, I know. I love these cupcakes because they are a little different than the normal cupcake. Aside from the fact that it is steering away from the traditional swirl of luscious frosting on top, the cake itself is a little denser, which gives it more of an old fashion donut taste. They’re delicious, don’t worry.
Since you will be dipping these in chocolate after they have cooled, there is no need to waste your cupcake liners. Melt some butter and use a brush to butter each pan. Then, dust with flour. The trick with that is to spoon a little flour into each cupcake well and then shake the pan around. You can tap out any excess flour in the sink.
I hope you enjoy!
2 cups unsweetened shredded coconut
1 ½ cups cake flour
1 tsp baking powder
½ tsp kosher salt
2 sticks unsalted butter, cut into small pieces
1 cup sugar
1 tbs vanilla
¼ vanilla bean, split and seeds scraped out
½ cup whole milk
4 large egg whites
¼ cup 3 tbs unsweetened cocoa powder
2 cups confectioners sugar
¼ tsp kosher salt
½ tsp vanilla
Set oven to 300° F.
Spread coconut on baking sheet and put in oven until golden, 5-10 minutes. Remove from oven and let cool completely. After cooled, crumble up the coconut and put into a wide shallow bowl.
Increase oven temp to 350. Butter and flour muffin tins.
Sift together flour, baking powder and salt.
In a bowl of an electric mixer, beat the butter, sugar, vanilla, and vanilla bean seeds on medium-high until light and fluffy, 5 mins. Scrape down sides of bowl.
With mixer on medium speed, add milk and flour mix, alternating in 3 additions.
Transfer to another bowl. Clean the bowl to the electric mixer (I know, what a pain), and add the egg whites to it. Whisk on medium speed until soft peaks form, 4 mins. In 3 additions, fold into batter.
Divide batter among muffin cups, ¾ full.
Bake for 20 mins, rotate halfway. Use knife to separate cupcake from tin and flip them out of the pan. Let cool completely
In a medium bowl, sift together the cocoa powder,confectioners sugar, and salt. Add ¼ cup plus 2 tablspoons water and the vanilla. Whisk until smooth.
Dip cupcake into glaze, coating entire cupcake. Immediately roll the cupcake in the toasted coconut. Transfer to a wire rack placed on top of a cookie sheet to catch the drippings.