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Coconut Oil Mile High Cupcakes Recipe

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Coconut Cupcakes

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Coconut Oil Mile High Cupcakes Recipe 
 
Yield: Serves 12 cupcakes
Total time: 1 Hour, 10 Minutes
Per Time  22 Minutes
 
Ingredients:
-3/4 cup light coconut milk
-7 tablespoons flaked sweetened coconut, divided
-1 vanilla bean, halved lengthwise
-6.75 ounces all-purpose flour (about 1 1/2 cups)
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 1/4 cups sugar, divided
-8 tablespoons Sonoma Farm Coconut Oil (need to be in liquid form)
-3 large egg whites
-1 teaspoon cream of tartar, divided
-1/4 cup water
-touch of salt
-3 large egg whites (at room temperature)
-1/4 teaspoon vanilla extract
 
Preparation
 
1. Bring coconut milk, 1/4 cup coconut flakes, and vanilla bean to a boil over medium-high heat. Remove from heat. Cover; let stand 20 minutes. Discard bean.
2. Preheat oven to 350°.
3. Place remaining 3 tablespoons coconut flakes on a baking sheet. Bake at 350° for 5 minutes or until toasted, stirring after 4 minutes.
4. Combine flour and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3/4 cup sugar and coconut oil in a large bowl. Beat with a mixer at medium speed until light and fluffy (about 3 minutes). Stir in cooled milk mixture. Add flour mixture; beat at low speed until combined.
5. Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl. Using clean, dry beaters, beat at medium speed until foamy; beat at high speed until soft peaks form. Gently fold one-fourth of beaten egg whites into batter; gently fold in remaining beaten egg whites. Divide batter among 12 muffin cups lined with cupcake liners. Bake at 350° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on rack.
6. Combine 1/2 cup sugar, 1/4 cup water, and dash of salt in a saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, to 230°. Place 3 egg whites and 1/2 teaspoon cream of tartar in a large bowl; beat with clean, dry beaters at medium speed until foamy. Beat at high speed until medium peaks form. With mixer at low speed, pour hot syrup in a thin stream down side of bowl. Gradually increase speed to high; beat 3 minutes or until thickened. Beat in extract. Mound about 2 tablespoons icing onto each cupcake. Sprinkle with toasted coconut.
 
Sonoma Farm 2016
Dominic Senese