Coconut cupcake with cream cheese frosting

Last night I kept dreaming about baking, and then I woke up and started dreaming about baking again. But then I also had a dream with Demi Moore and Ashton Kutcher being in love while the Damn Yankee's song "Can You Take Me High Enough" played in the background. So I woke up wanting to bake and play the Damn Yankee song on my iTunes.

Today I baked a Coconut cupcake with cream cheese frosting, a recipe I found on The Joy of Baking website. Unlike many other recipes, this one calls for cake flour. I did make one rookie mistake though. The recipe called for 1 cup of sugar divided in half. Instead I added the whole cup to the batter and didn't divide the other half for the egg white section. So lession learned: always pre-read the recipe before baking.

At the end when the cupcakes were out of the oven and cooled off, I had a bite - and it was fabulously fluffy, light, moist, and not too sweet (considering I added more sugar). I think the cake flour really was key in giving the cupcake a fluffy texture. Also, the separation of the egg whites and yolks is also suppose to give the cake more volume and a lighter texture.

This is probably one of the best ones I've baked so far!! The frosting is pink because I didn't want white on white color scheme. Instead, I should've toasted the coconut shreads which would give it more color. Next time!

Below is the recipe from The Joy of Baking.

White Cupcakes:
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated whitesugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1 1/2 teaspoons of grated lime or lemon peel (optional)
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar

Cream Cheese Frosting:
2 1/3 cups (270 grams) confectioners sugar (icing or powdered sugar), sifted
3 tablespoons (45grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
4 ounces (113 grams) cream cheese, cold

Garnish:
Flaked or shredded coconut (can use sweetened or unsweetened coconut)



1. WhiteCupcakes:Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

2. Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

3. In a mixing bowlsiftorwhisktogether the flour, baking powder, and salt. Set aside.

4. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition.Scrape downthe sides of the bowl.Beat in the vanilla extract andlimepeel (if using). Then,with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

5. In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubberspatulagently fold a little of the whites into the batter to lighten it, and thenfoldin the remaining whites until combined. Do not over mix the batter or it will deflate.

6. Evenly fill the 12 muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely. With a knife or offset spatula, spread frosting on each cupcake. If you want to pipe the frosting, I like to use a large Wilton 1M (open or closed) star decorating tip. Garnish with coconut. These cupcakes are best the day they are made but they can be stored in the refrigerator for a few days. Bring to room temperature before serving.

7. Cream Cheese Frosting:In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl. Add the cream cheese and beat on high speed until frosting is light and fluffy (about 3-5 minutes).