Coconut Cupcakes

Cupcakes decked in feathery coconut add flair to an all-white dessert table.

  • Yield: Makes 2 dozen

Photography: Wendell T. Webber

Source: Martha Stewart Weddings, 2004

Ingredients

  • 3 cups cake flour (not self-rising), sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 ounces (3 sticks) unsalted butter, softened
  • 2 cups sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • 3 cups sweetened shredded coconut
  • Coconut Swiss Meringue Buttercream

Directions

  1. Preheat oven to 325 degrees. Line 2 standard 12-cup muffin tins with paper liners. Into a medium bowl, sift flour, baking powder, salt, and baking soda.

  2. In the bowl of mixer fitted with the paddle, mix butter and sugar on medium until pale and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla; mix until combined.

  3. With mixer on low, add 1 cup flour mixture; mix until combined. Add 1/2 cup buttermilk; mix until combined. Add remaining flour mixture and buttermilk in 3 alternating batches, ending with the flour.

  4. Divide batter among muffin cups. Bake, rotating tins about halfway through, until light golden brown and a cake tester inserted into centers comes out clean, 25 to 30 minutes. Transfer tins to a wire rack; let cool.

  5. Put coconut in a shallow bowl. Frost each cupcake with about 3 tablespoons buttercream, and press frosted tops into coconut to coat.

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