- Nothing like dropping a couple of thousand on a surgery that may or may not do anything #
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I’ve always been afraid of 7 minute icing because of everyone whining about how their falls, how hard it is, etc. It wasn’t until I actually read a recipe that I realize it was just a meringue. Most recipes call for a hand mixer, but I find it easier and faster in the stand mixer.
The keys to a successful meringue are:
Anyway, here’s my bastardized Coconut Cupcake recipe. I got lazy and doctored cake mix, but you can do a proper coconut cake if you want.
Cupcakes:
Follow the cake mix recipe for cupcakes (I prefer minis), but replace water with coconut water. Allow to cool. If desired skewer some holes in the tops of the cupcakes and drizzle on some coconut cream.
Frosting:
Boil water and sugar until it reaches the hard ball stage (242 degrees).
Beat eggs, cream of tartar and salt until eggs are foamy. Crank the mixer to high. Add boiling sugar mixture very slowly in a thin stream. (Boiling sugar will burn the crap out of you, BE CAREFUL) Beat until stiff peaks form (this doesn’t take long at all in a stand mixer. Add extracts and beat in. Let cool slightly before frosting cupcakes.
Garnish:
If you’re a Good Eats devotee, you can go ahead and prepare your own coconut. Me, I just get mine out of a bag from the baking aisle.
I usually just shove my frosting into a gallon sized Ziplock and snip the end, but go ahead and frost with a knife or spatula if you want to make those ‘coconut cake’ peaks.
Popularity: 1% [?]
Popularity: 1% [?]
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