by JessicaBakes
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my 27 recipes »
There'sAlwaysPie's Testing Notes:
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Expand2 cups AP flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 1/2 cup sweetened flaked coconut Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1/2 cup buttermilk Ask a question about this ingredient
1/2 cup unsweetened coconut milk Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
1 cup unsalted butter, at room temp Ask a question about this ingredient
5 eggs yolks, at room temp Ask a question about this ingredient
3 egg whites, at room temp Ask a question about this ingredient
1 cup unsalted butter, at room temp Ask a question about this ingredient
3 cups powdered sugar Ask a question about this ingredient
1/2 cup cocoa powder Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
4 tablespoons heavy cream Ask a question about this ingredient
1 teaspoon curry powder Ask a question about this ingredient
3/4 cups toasted sweetened shredded coconut Ask a question about this ingredient
Preheat the oven to 350 degrees and prep two muffin pans with paper or foil liners.
Ask a question about this stepMix the flour, salt and coconut in one bowl. In another bowl, mix the buttermilk, coconut milk and baking soda.
Ask a question about this stepIn the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 1 minute at medium speed before adding the sugar and creaming for an additional 3 minutes. Add the egg yolks and beat well, about 2 minutes, until a thick mixture is formed. Add the flour mixture in 3 additions, alternating with the milk mixture.
Ask a question about this stepUsing a clean bowl and the whisk attachment (make sure there's absolutely no fat on either or the whites won't whip up properly), whip the egg whites with a pinch of salt until medium peaks form.
Ask a question about this stepGently fold about 1/3 of the egg whites into the batter to lighten it up, then fold the rest in just until combined.
Ask a question about this stepSpoon the mixture into the cupcake tins and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Ask a question about this stepTo make the frosting, in a mixer with the paddle attachment, cream the butter for 3-4 minutes on medium speed. Turn off the mixer. Sift 3 cups of the powdered sugar and the cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are mixed in, then increase the speed to medium, add the vanilla, salt, cream and curry powder, and beat until well incorporated. Feel free to add more powdered sugar if your frosting needs to be stiffened up a bit.
Ask a question about this stepFrost the cupcakes as you normally would, and top with a small sprinkle of the toasted coconut.
Ask a question about this stepI made them with unsweetened coconut flakes and they were wonderful-- not too sweet! what a great recipe!
These are AMAZING! The cake is so moist and delicious and hint of curry in the frosting is perfect.
Thank you!!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
These cupcakes were great. They cake had a lush texture and a rich flavor with plenty of coconut. The curry added a nice complexity to the frosting. One small thing about the frosting recipe - the steps say to add salt, but none is noted in the frosting ingredients so I used just a pinch of salt and that worked out fine.