ok, ok, i know... now that you sent out your holiday cards, decorated, pimped out computers, and decorated some more you should start making your baking list, and I've got a perfect start for you! If you don't have time for this now (I know how work is pre-holiday time believe me), download the recipe card here and you can take a peeksie later.
Dreamin' of a White Christmas? Me too! How about a Coconut Cupcake with Whipped Cream topping? By making these little darlings with colorless vanilla and egg whites, they stay super white and can transport you right into the final scene of White Christmas, with Bing Crosby singing and just sounding like pure buttah. Simmer down, you can download the Santa and Elf liners! There is only one Santa of course, so download this file and you'll get a Santa and one Elf, and use this one and make some more Elves! Pop a cotton ball on the tip of Santa's hat and you're good to go!
RECIPE BELOW, GET BAKING!
Yields 24 cupcakes in standard liners
FOR THE BATTER /
3 cups cake flour (not self-rising)
2 tsp. baking powder
1 tsp. salt
3 sticks ( 1 ½ cups ) unsalted butter, room temperature
2 ¼ cups sugar
½ tsp. clear vanilla extract (standard vanilla extract can be substituted but the cake will not be quite as white)
1 cup coconut milk
8 large egg whites
1 ½ cups shredded sweetened coconut
1 / Preheat oven to 350˚F. Line two standard 12-cup cupcake pans with paper liners.
2 / Whisk together flour, baking powder, and salt. Set aside.
3 / With an electric mixer on medium, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed, add the vanilla and beat until just incorporated.
4 / With mixer on low speed, add flour mixture in three parts to the butter mixture, alternating with the milk. Beat until just combined.
5 / In a clean, VERY dry bowl with the electric mixer (make sure the attachments are very dry as well or the eggs won’t peak) beat egg whites on low speed until foamy. Gradually add remaining sugar and beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not over beat.
6 / Carefully fold a the egg-white mixture into the butter-flour mixture until combined, do this in 3 parts. Fold in the shredded coconut.
7 / Divide batter evenly among the cupcake cups about ⅔ way full. Bake for 10 minutes and rotate pans, then continue baking for an additional 10-15 minutes or until cake tester inserted in the center of the cupcake comes out clean. (Make sure you test multiple cupcakes, I had a few that needed to stay in a bit longer). Total cake time should be 20 to 25 minutes.
8 / Remove the cupcakes from the pan and transfer to a cooling rack.
FOR THE FILLING /
2 cups shredded coconut
1 cup coconut cream (NOT coconut milk)
FOR THE TOPPING /
2 cups heavy whipping cream (very cold)
2 tsp. clear vanilla extract
3 tbsp. sugar
FOR THE FILLING /
1 / Preheat the oven to 300˚F.
2 / Spread the coconut on a baking sheet in a thin later (you may need to do this in two batches).
3 / Bake for about 10 minutes then using a spatula toss the coconut around and spread out again. Bake for an additional 10 minutes.
* Watch the coconut carefully, depending on your oven it may bake more quickly. You want the coconut to be a medium golden brown.
4 / Let the toasted coconut cool for a bit (you can stick it in the refrigerator to speed the process).
5 / Mix the toasted coconut and the coconut cream together until well incorporated.
FOR THE TOPPING /
1 / Beat the heavy cream with an electric mixer on med-high until it begins to firm.
2 / While the beater is running, slowly add the vanilla and sugar.
3 / Continue to beat the mixture until you get very firm peaks (3-5 minutes). You want strong peaks so it doesn’t break down while on the cupcake!
1 / Allow cupcakes to cool completely. Use cupcake corer or paring knife to remove the center of the cupcake.
2 / Spoon the coconut filling mixture into each cupcake.
3 / Fill a piping bag (with whichever tip you choose) with the whipped cream and pipe onto each cupcake.
4 / Sprinkle sweetened coconut flakes on as a garnish (optional).
Not only are they stunning, they are devine in taste as well. With or without the Santa and Elf Liners these are sure to be a show stopper at any Holiday party. Download the recipe card here. I think a PERFECT hostess gift would be a batch of these beauts, a recipe card and some liners printed out! What do you think?
I've got a ton more to bake for the holidays, what's on your list so far?