-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Spanish Cupcakes With Coconut Frosting
If you have my first book, Dish Entertains, you may have tried the Spanish Cake. This is the same cake base turned into cupcakes, with a coconut topping. These are the perfect pretty and delicious birthday-party cupcake for kids. They look like tropical pompoms.
Loading ...June 20th, 2011
Recipe and photo excerpted from Trish Magwood's In My Mother's Kitchen
Servings
Makes 16 - 18 cupcakesIngredients
Directions
Preheat oven to 350 °F (180 °C). Line a muffin pan with paper liners.
Sift together flour, baking powder and cinnamon.
In a large bowl, beat butter with sugar until fluffy. In a separate bowl, lightly beat egg yolks. Beat yolks into butter mixture until combined well.
Add flour mixture to butter mixture alternately with milk, combining well after each addition.
In a separate bowl with clean beaters, beat egg whites until soft peaks form. Gently but thoroughly fold egg whites into batter. Spoon batter into liners, filling three-quarters full.
Bake for 20 minutes or until cupcakes spring back when touched and top is light golden.
Cool cupcakes in pan on rack for 5 minutes. Remove from pan and cool completely before icing.
To make the frosting, in a medium saucepan, melt butter. Add sugar and simmer, stirring, for 2 minutes.
Stir in cream. Bring to a boil, stirring. Remove from heat and stir in 1/2 cup (125 mL) of the coconut. Cool.
Ice cooled cupcakes with frosting and sprinkle with remaining coconut.
Copyright © 2012 St. Joseph Media. All Rights Reserved.