Coconut Cupcakes

Ingredients

cup sugar divided
1 teaspoon freshly-grated nutmeg
cup cream of coconut powder
cup unsweetened coconut milk
1 tablespoon almond extract
10 lrgs egg whites divided
1 cup unsweetened shredded coconut
(thick strips preferred)

Preparation

1
Heat the oven to 350 degrees. Place paper liners in muffin tins.
2
Blend together three-fourths cup of the sugar and the nutmeg in a small bowl and set aside.
3
To make the batter, cream the butter, coconut powder and 1 cup of the remaining sugar in an electric mixer fitted with a flat paddle.
4
Mix together the coconut milk and almond extract. Alternate additions of the flour and the coconut milk to the butter mixture, beating until smooth.
5
In a separate bowl, whip 8 egg whites with one-half cup of the remaining sugar until they form soft peaks. Fold a third of the whipped egg whites into the batter. Add the remaining whipped egg whites and fold until thoroughly combined.
6
Fill the tins three-fourths full with batter. Sprinkle each cupcake with one teaspoon of the sugar-nutmeg mixture.
7
To make the topping, stir together the remaining 2 egg whites, the shredded coconut, and 2 1/2 tablespoons sugar in a small bowl. Evenly spread the topping on each cake.
8
Bake for 30 to 40 minutes, until a toothpick inserted in the middle of the cake comes out clean and the tops are golden. Cool the cupcakes and then remove them from the muffin tins.
9
This recipe yields 24 cupcakes.
10
Comments: Cream of coconut powder from Thailand is available in Asian markets.

Tools

 



Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 7:27pm

Creator:

Anonymous

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