Recipe of the Day: Martha Stewart’s Coconut Cupcakes

Ingredients

Makes 2 dozen

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut

Seven-Minute Frosting
Fresh Roasted Coconut, for garnish

Directions

1.Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2.In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4.In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

5.Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving.

Recipe found here: Martha Stewart’s Coconut Cupcakes

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Martha Stewart’s Seven Minute Frosting

Ingredients

Makes about 5 1/2 cups

3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature

Directions

1.In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)

2.Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.

3.Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.

The recipe was found here: Martha Stewart’s Seven Minute Frosting

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Hummingbird Cake

Ingredients
Makes one 9-inch layer cake
Unsalted butter, room temperature, for pans and racks
3 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
3 cups mashed ripe banana, about 3 large
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup desiccated coconut, unsweetened
Cream Cheese Frosting
Dried Pineapple Flowers, optional

Directions
Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.

In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.

Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.

Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).

With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

This recipe found at Martha Stewart: Hummingbird Cake

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