From “The Craft of Baking” by Karen Demasco
2 cups unsweetened shredded coconut
1 ½ cups cake flour
1 tsp baking powder
½ tsp kosher salt
2 sticks unsalted butter, cut into small pieces
1 cup sugar
1 tbs vanilla
¼ vanilla bean, split and seeds scraped out
½ cup whole milk
4 large egg whites
¼ cup 3 tbs unsweetened cocoa powder
2 cups confectioners sugar
¼ tsp kosher salt
½ tsp vanilla
Set oven to 300° F.
Spread coconut on baking sheet and put in oven until golden, 5-10 minutes. Remove from oven and let cool completely. After cooled, crumble up the coconut and put into a wide shallow bowl.
Increase oven temp to 350. Butter and flour muffin tins.
Sift together flour, baking powder and salt.
In a bowl of an electric mixer, beat the butter, sugar, vanilla, and vanilla bean seeds on medium-high until light and fluffy, 5 mins. Scrape down sides of bowl.
With mixer on medium speed, add milk and flour mix, alternating in 3 additions.
Transfer to another bowl. Clean the bowl to the electric mixer (I know, what a pain), and add the egg whites to it. Whisk on medium speed until soft peaks form, 4 mins. In 3 additions, fold into batter.
Divide batter among muffin cups, ¾ full.
Bake for 20 mins, rotate halfway. Use knife to separate cupcake from tin and flip them out of the pan. Let cool completely
In a medium bowl, sift together the cocoa powder,confectioners sugar, and salt. Add ¼ cup plus 2 tablspoons water and the vanilla. Whisk until smooth.
Dip cupcake into glaze, coating entire cupcake. Immediately roll the cupcake in the toasted coconut. Transfer to a wire rack placed on top of a cookie sheet to catch the drippings.
Printed from www.ThursdayNightBaking.com