With a name like Mile-High, this delectable treat does not imply a lack of generosity. The toasted coconut cupcake will rise to any occasion - perfect for entertaining with its delightful display of crisped coconut embellishment. Whoever says too much is a bad thing clearly has not experienced the Mile-High Coconut Cupcake!
3/4 cup light coconut milk
7 tablespoons flaked sweetened coconut, divided
1 vanilla bean, halved lengthwise
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar, divided
6 tablespoons unsalted butter, softened
2 tablespoons canola oil
3 large egg whites
1 teaspoon cream of tartar, divided
1/4 cup water
Dash of salt
3 large egg whites (at room temperature)
1/4 teaspoon vanilla extract
How to Make It
Bring coconut milk, 1/4 cup coconut, and vanilla bean to a boil over medium-high heat. Remove from heat. Cover; let stand 20 minutes. Discard bean.
Preheat oven to 350°.
Place remaining 3 tablespoons coconut on a baking sheet. Bake at 350° for 5 minutes or until toasted, stirring after 4 minutes.
Combine flour and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3/4 cup sugar, butter, and oil in a large bowl. Beat with a mixer at medium speed until light and fluffy (about 3 minutes). Stir in cooled milk mixture. Add flour mixture; beat at low speed until combined.
Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl. Using clean, dry beaters, beat at medium speed until foamy; beat at high speed until soft peaks form. Gently fold one-fourth of beaten egg whites into batter; gently fold in remaining beaten egg whites. Divide batter among 12 muffin cups lined with cupcake liners. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
Combine 1/2 cup sugar, 1/4 cup water, and dash of salt in a saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, to 230°. Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl; beat with clean, dry beaters at medium speed until foamy. Beat at high speed until medium peaks form. With mixer at low speed, pour hot syrup in a thin stream down side of bowl. Gradually increase speed to high; beat 3 minutes or until thickened. Beat in extract. Mound about 2 tablespoons icing onto each cupcake. Sprinkle with toasted coconut.
These cupcakes are excellent and look beautiful. The only thing we'd change is add an extra 1/2 cup sugar to the "icing" and cook the cupcakes with the icing to make sure the merengue topping is done. Here is our full review: http://www.nickandalonakitchen.com/2016/03/mile-high-coconut-cupcakes.html
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