For Jude's birthday, we decided that I would try a cupcake recipe from the February issue of Martha Stewart Living, which was all about cupcakes. The cake part was pretty good (reprinted below), but it was the 7-minute frosting that was challenging/fun part. All I can say, is thank God for my KitchenAid mixer, or I would never be able to make half of the stuff that I do. In honor of that fact, a bunch of us pitched in and got Jude a stand mixer of her own, so that she can experience the triumph of stiff peaks and whipped goodness that the rest of us do. Be warned, the 7-Minute Frosting takes a lot longer than 7 minutes, but it's gorgeous and worth the effort.
Coconut Cupcakes
Makes 24
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- Seven-Minute Frosting
- 1 1/3 cups large-flake unsweetened coconut*
