Coconut Chiffon Cupcakes With Marshmallow Frosting

coconut-cupcakes-marshmallow-frosting Recipe
Yunhee Kim
Prep: 35 minutes; Cook: 20 minutes; Cool: 20 minutes.


Makes 24 cupcakes (serving size: 1 cupcake)

Nutritional Information

Calories 191
Fat 9 g
Satfat 3 g
Monofat 3 g
Polyfat 2 g
Protein 3 g
Carbohydrate 27 g
Fiber 1 g
Cholesterol 44 mg
Iron 1 mg
Sodium 160 mg
Calcium 28 mg


1 1/3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
5 large eggs, separated
1 1/4 cups sugar, divided
1/2 cup water
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1 cup sweetened coconut
1/2 teaspoon cream of tartar
2 large egg whites
1 cup sugar
1/4 cup water
1 1/4 teaspoons pure vanilla extract
1 cup unsweetened coconut


1. Preheat oven to 325°. Line 2 (12-cup) cupcake pans with paper liners.

2. For cupcakes, whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. In another bowl, beat egg yolks and 1 cup sugar with an electric mixer on high for 2 minutes. (It will be pale yellow and ribbonlike.) Add water and next 3 ingredients (through sweetened coconut); whisk to combine. Whisk in flour mixture. Transfer to a large bowl.

4. Place egg whites and cream of tartar in a large bowl. Beat with a hand mixer or stand mixer at medium speed until foamy, using clean, dry beaters. Gradually add the remaining 1/4 cup sugar. Increase speed to high, and continue beating about 2 minutes or until stiff peaks form. With a rubber spatula, fold in about 1/3 of the whipped whites into reserved batter. Gently fold in the remaining whites.

5. Fill the cupcake liners about 3/4 full with the batter. Bake for 20–25 minutes (rotating pans halfway through baking time) or until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack, and let cool for 20 minutes. Remove cupcakes from pan, and cool completely.

6. For frosting, combine first 4 ingredients (through vanilla extract) in the bowl of a stand mixer, and stir until combined. Set bowl over a saucepan filled with simmering water, and stir constantly until the sugar is dissolved and reaches 160° on an instant-read thermometer.

7. Transfer bowl to a stand mixer fitted with whisk attachment; beat on high 8–10 minutes or until stiff peaks form.

8. Fill a pastry bag fitted with a medium tip with the frosting. (You can also use a zip-top plastic bag, and make a small snip in one of the bottom corners.) Pipe out a dollop of frosting on each cupcake, and sprinkle with coconut. Serve and eat immediately.

Matt Lewis,

Baked in New York, NY,


December 2008
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