Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes

Martha Stewart's Cupcakes

Yield Makes 21
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Ingredients
1 3/4 cups all-purpose flour
2 teaspoons aking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
! ounces "1 1/2 sticks# unsalted utter$ softened
1 1/3 cups sugar
2 large eggs$ plus 2 large egg whites
3/4 cup unsweetened coconut %ilk
1 1/2 teaspoons pure &anilla e'tract
Se&en-Minute (rosting
1 1/3 cups large-flake unsweetened coconut
Directions
1) Make cupcakes as directed in *asic Cupcake +ow-,o$ adding sweetened coconut to dr-
ingredients$ and using coconut %ilk and &anilla for wet ingredients) .nce cupcakes are cool$
%ound frosting on tops) Sprinkle with unsweetened coconut) Ser&e i%%ediatel-)
Seven-Minute Frosting
This recipe for seven-minute frosting should be used when making
Lemon Meringue Cupcakes.
Martha Stewart Cupcakes$ Ma- Spring 2//0
Yield Makes aout 1 cups
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Ingredients
1 1/2 cups plus 2 talespoons sugar
2/3 cup water
2 talespoons light corn s-rup
! large egg whites$ roo% te%perature
Directions
1) Co%ine 1 1/2 cups sugar with the water and corn s-rup in a s%all saucepan2 clip a cand-
ther%o%eter to side of pan) *ring to a oil o&er %ediu% heat$ stirring occasionall-$ until sugar
dissol&es) Continue oiling$ without stirring$ until s-rup reaches 23/ degrees)
2) Meanwhile$ in the owl of a standing electric %i'er fitted with the whisk attach%ent$ whisk egg
whites on %ediu%-high speed until soft peaks for%) 3ith %i'er running$ add re%aining 2
talespoons sugar$ eating to co%ine)
3) As soon as sugar s-rup reaches 23/ degrees$ re%o&e fro% heat) 3ith %i'er on %ediu%-low
speed$ pour s-rup down side of owl in a slow$ stead- strea%) 4aise speed to %ediu%-high2 whisk
until %i'ture is co%pletel- cool "test - touching the otto% of the owl# and stiff "ut not dr-#
peaks for%$ aout 5 %inutes) 6se i%%ediatel-)
Basic Cupcake How-To
This cupcake recipe is used as the base for our Yellow utter
Cupcakes! "eanut utter Cupcakes with "eanut utter #rosting and
$ell%! Coconut Cupcakes with &even-Minute #rosting and Coconut
#lakes! anana Cupcakes with Caramel uttercream! &trawberr%
Cupcakes with &trawberr% uttercream! Chocolate Chip Cupcakes
with Chocolate Chip #rosting! rown-&ugar "ound Cupcakes with
rown-utter 'la(e! and 'inger and Molasses Cupcakes with
)hipped Cream.
Ingredients can be found in the recipe for each cupcake.
*+pand
Martha Stewart Li&ing$ (eruar- 2//0
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Ingredients
/
Directions
1) 7reheat o&en to 38/ degrees) Line standard %uffin tins with paper liners) 3hisk dr- ingredients in a
large owl) Crea% utter and sugar with a %i'er until light and fluff-) Add eggs$ 1 at a ti%e$ eating
after each addition)
2) 4educe speed to low) Mi' an- re%aining wet ingredients in a owl if needed) Add dr- ingredients to
utter %i'ture in 3 additions$ alternating with wet ingredients and ending with dr-) Scrape sides of
owl) 9i&ide atter a%ong %uffin cups$ filling each 2/3 full)
3) *ake cupcakes until testers inserted into centers co%e out clean$ aout 2/ %inutes) Let cool in tins
on wire racks) Cupcakes will keep$ co&ered$ for up to 3 da-s$ unless otherwise noted)