Today was a busy day for us. We had our first Flag Football game this morning and then it was off to have dinner with a bunch of our out of town friends at a Benefit Motorcycle Rally to help raise funds for battered women & children. I totally forgot my camera so I couldn't get any pictures. Bummer. I will definitely take it next weekend when we attend another motorcycle rally in the mountains. Tonight I made a surf and turf dinner with Grilled Shrimp Salad and Grilled Steaks with yellow rice. I was not impressed with the dinner at all so I will not be posting the recipe tonight. I didn't even take a picture of it since I wasn't too happy with the turnout. I was happy with dessert though. I made a Coconut Cupcake with Coconut frosting. I left the majority of the cupcakes unfrosted since my family doesn't care too much for frosting of any kind. I actually liked the taste of them better without the frosting than with. The cake itself has a sweet touch to it that they would be perfectly fine without the frosting. I got this recipe from my cookbook Kitchen Life by Art Smith. The recipe is below in case you would like to try them. They did take quite a bit of time to make though.
COCONUT CUPCAKES WITH FLUFFY WHITE FROSTING
1 3/4 Cups flour
2 tsp baking powder
1/4 tsp salt
1 Tsp vanilla
1 Cup sugar
8 Tbsp unsalted butter, room temp
3 large egg, separated at room temp
1 1/2 Cups sweetened flaked coconut
1/2 Cup milk
Fluffy White Frosting
2 large egg whites
3/4 Cup sugar
1/4 Cup water
1 Tbsp light corn syrup
1 Tsp vanilla extract
1. Position a rack in the center of the oven and preheat the oven to 350. Coat twelve muffin cups with vegetable oil spray. Place paper cupcake liners in cups
2. Sift the flour, baking powder and salt together. Set aside. Mix the milk with the vanilla in a glass measuring cup.
3. Beat the sugar and butter in a medium bowl with a mixer set on high speed until the mixture is light in color & texture, about 3 minutes. Beat in the egg yolks one at a time. Reduce the mixer to low. In three additions, alternating with two additions of milk add the flour.
4. Using clean, dry beaters, whip the egg whites in a small, clean , dry bowl with the electric mixer on high just until stiff peaks form. Fold the whites into the batter. Mix in 1 Cup coconut. Divide the batter evenly among the muffin cups.
5. Bake until the tops of the cupcakes are golden and a toothpick inserted in the center comes out clean. About 20 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire cooling rack.
6. Meanwhile heat a small nonstick skillet over medium heat. Add the remaining 1/2 Cup coconut. Cook stirring occasionally until the coconut is lightly toasted, 2-3 minutes. Transfer to a plate and cool.
7. To make the icing, mix the egg whites, sugar, water & corn syrup in the top of a double boiler. Place the insert over lightly boiling water. Whip the mixture with a handheld electric mixer on high speed just until it forms stiff peaks, about 7 minutes. Do not overbeat. Remove from the heat and stir in the vanilla.
8. Use the icing immediately to frost the cupcakes. Top with a sprinkling of the toasted coconut. (the cupcakes can be made 1 day ahead, loosely covered , and stand at room temperature)
Makes 12 cupcakes.
Source: Kitchen Life by Art Smith