8/12/2019 Coconut Cupcakes With Seven

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Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Martha Stewart's Cupcakes

YieldMakes 21

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Ingredients

1 3/4 cups all-purpose flour

2 teaspoons aking powder

1/2 teaspoon salt

1/2 cup packed sweetened shredded coconut

! ounces "1 1/2 sticks# unsalted utter$ softened

1 1/3 cups sugar

2 large eggs$ plus 2 large egg whites

3/4 cup unsweetened coconut %ilk

1 1/2 teaspoons pure &anilla etract

Se&en-Minute (rosting

1 1/3 cups large-flake unsweetened coconut

Directions

1) Make cupcakes as directed in *asic Cupcake +ow-,o$ adding sweetened coconut to dringredients$ and using coconut %ilk and &anilla for wet ingredients) .nce cupcakes are cool$%ound frosting on tops) Sprinkle with unsweetened coconut) Ser&e i%%ediatel)

Seven-Minute Frosting

This recipe for seven-minute frosting should be used when makingLemon Meringue Cupcakes.Martha Stewart Cupcakes$ Ma Spring 20

YieldMakes aout cups

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Ingredients

1 1/2 cups plus 2 talespoons sugar

2/3 cup water

2 talespoons light corn srup

! large egg whites$ roo% te%perature

Directions

1) Co%ine 1 1/2 cups sugar with the water and corn srup in a s%all saucepan clip a candther%o%eter to side of pan) *ring to a oil o&er %ediu% heat$ stirring occasionall$ until sugardissol&es) Continue oiling$ without stirring$ until srup reaches 23 degrees)

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8/12/2019 Coconut Cupcakes With Seven

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2) Meanwhile$ in the owl of a standing electric %ier fitted with the whisk attach%ent$ whisk eggwhites on %ediu%-high speed until soft peaks for%) ith %ier running$ add re%aining 2talespoons sugar$ eating to co%ine)

3) As soon as sugar srup reaches 23 degrees$ re%o&e fro% heat) ith %ier on %ediu%-lowspeed$ pour srup down side of owl in a slow$ stead strea%) aise speed to %ediu%-high whiskuntil %iture is co%pletel cool "test touching the otto% of the owl# and stiff "ut not dr#peaks for%$ aout 5 %inutes) 6se i%%ediatel)

Basic Cupcake How-To

This cupcake recipe is used as the base for ourYellow utter

Cupcakes! "eanut utter Cupcakes with "eanut utter #rosting and

$ell%! Coconut Cupcakes with &even-Minute #rosting and Coconut

#lakes! anana Cupcakes with Caramel uttercream! &trawberr%

Cupcakes with &trawberr% uttercream! Chocolate Chip Cupcakes

with Chocolate Chip #rosting! rown-&ugar "ound Cupcakes with

rown-utter 'la(e! and 'inger and Molasses Cupcakes with)hipped Cream.

Ingredients can be found in the recipe for each cupcake.

*+pandMartha Stewart Li&ing$ (eruar 20

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Ingredients

Directions

1) 7reheat o&en to 38 degrees) Line standard %uffin tins with paper liners) hisk dr ingredients in alarge owl) Crea% utter and sugar with a %ier until light and fluff) Add eggs$ 1 at a ti%e$ eatingafter each addition)

2) educe speed to low) Mi an re%aining wet ingredients in a owl if needed) Add dr ingredients toutter %iture in 3 additions$ alternating with wet ingredients and ending with dr) Scrape sides ofowl) 9i&ide atter a%ong %uffin cups$ filling each 2/3 full)

3) *ake cupcakes until testers inserted into centers co%e out clean$ aout 2 %inutes) Let cool in tinson wire racks) Cupcakes will keep$ co&ered$ for up to 3 das$ unless otherwise noted)

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