You GUYS. These. These are ridiculous! Like holy cupcake of cupcakes ridiculous! It took some seriously insane self-control not to plant my face smack dab in the middle of that cake platter in all it’s fluffy, cloud-like glory. But I settled for licking the spatula…..and the knife….and the bowl. Oh and I may or may not have eaten a few spoonfuls of frosting straight up. In my defense, these delicious little fluffs (aka coconut cupcakes) had to finish baking, and well, someone needed to make sure the frosting tasted good. Such an unfortunate task….
But seriously….These cupcakes. That frosting. I think we can all agree that this is what dreams are made of. Consequently, I think we can also agree that we should all be doing a lot more dreaming….
Coconut Cloud Cupcakes
3/4 cups + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened shredded coconut
6 tablespoons unsalted butter, softened
1/2 cup white sugar
1 large egg
1/2 cup unsweetened coconut milk
3/4 teaspoons pure vanilla extract
Coconut for topping, optional
3/4 cups plus 1 tablespoons sugar
1/3 cups water
1 tablespoons light corn syrup
3 large egg whites
Preheat the oven to 350 degrees. Begin making the cupcakes by adding the butter and sugar to the bowl of a stand mixer. Beat at medium speed until well-combined and creamy. Mix in the salt, baking powder, vanilla and egg. Next, alternate mixing in the flour and shredded coconut with the coconut milk. Beat just until combined, making sure not to over-mix. Fill your cupcake liners 3/4 of the way full. Reduce the heat of the oven to 325 degrees just before placing the cupcakes in. Bake 25 minutes, or until a toothpick inserted comes out clean. DO NOT over-bake these or they will become very dry.
While the cupcakes bake, make the seven minute frosting. Combine the 3/4 cups of sugar with the water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue to cook until the syrup reaches 230 degrees (use a candy thermometer to test the temperature).
Meanwhile, beat the egg whites in the bowl of a stand mixer on medium-high speed until soft peaks form. With mixer running, add the remaining tablespoon of sugar, beating to combine.
As soon as sugar syrup has reached 230 degrees, remove from heat. With mixer on medium-low speed, slowly pour the syrup down side of bowl. Immediately raise the speed to medium-high; beat until the mixture is completely cool (test by touching the bottom of the bowl) and stiff peaks form, about 7 minutes.
Once the cupcakes have cooled, use a knife to spread (or glob, like me) the frosting on. Store any extra frosting the fridge (it will only last 2-3 days, a good excuse to make more cupcakes!).
For a fun, but totally unnecessary, extra touch briefly torch the frosting using a brulee torch. Each cupcake needs only about 2 seconds or the frosting will begin to melt. Also, if you are doing this step, wait to put the coconut on until afterwards as the oils in the coconut don’t mix so well with the brulee flame!
Sprinkle with coconut and enjoy! If you happen to have any left, they will keep for 3 days if they are covered and refrigerated.
Recipe slightly adapted from Martha Stewart