Lamington Cupcakes

From “The Craft of Baking” by Karen Demasco

Ingredients:

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

Instructions:

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