Coconut Cupcakes with Coconut Silk Meringue Buttercream

Coconut Cupcakes with Coconut Silk Meringue Buttercream

SUMMARY – not-to-sweet and subtle coconut cupcakes. Creamy light buttercream topped with toasted coconut shreds. Like a pina colada in a paper wrapper.

coconut-collection

These were some really good cupcakes. Like cupcakes that would win Cupcake Wars. Or a blue ribbon at the fair.

batter-mixing

It took a couple of stops to find real coconut extract. At the local grocery coop, I found this Aussie concentrated paste in a tube that was all natural, and not that fake stuff I kept finding in the spice section in the market. Thankfully I didn’t have to drive to another county to get it.

finished-batter

The cupcakes themselves were simple, although not one-bowl simple. More like 4 bowls for the separated eggs, the measuring bowl from my digital scale, then the mixer bowl.

cupcake-papers

I love the idea of using coconut milk in these. I was thinking that you could make these paleo if you used coconut flour and coconut sugar. Switch the butter with coconut oil, and you could make them vegan if you had an idea about egg substitution. Which, unfortunately, I don’t.

creme-anglais-start

I also decided to make the buttercream instead of the ganache. I found a new way to make buttercream from Food52 here. It’s a way to make meringue buttercream using a swiss meringue technique.

creme-anglais-done

Instead of making sugar syrup and pouring it over beaten egg whites, you heat the egg whites and beat them hot.

heating-eggwhites-sugar

The texture of the beaten meringue was like marshmallow fluff. But I think that’s because I only used 1 egg white from this frosting recipe instead of the 4 egg whites.

finished-frosting

Since there wasn’t a lot of volume of meringue, there wasn’t a lot of frosting. There was enough to put frosting on all the cupcakes, but the frosting to cupcake ratio was a little low.

trayed-cupcakes

And the frosting was so good that I wanted more of it!

3-cupcakes-in-a-row

I brought some to work. I have a co-worker that is not a cake fan. She is all about ice cream. She liked these!

3-overhead-cupcakes

And … there are no more left. We ate the last of them for dessert tonight. I call that recipe success.

7 comments

  1. “Like a pina colada in a paper wrapper.” What a great idea! I bet these would be wonderful with pineapple. I like the look of your frosting and coconut, like something in a bakery. That is such an interesting way to make the meringue. Making not of your Paleo and vegan suggestions as I have family who are both and it’s so tricky finding a recipe for a special occasion to suit both.

    1. Hi Vicki! I have a diabetic in my house, so that’s part of the reason why I usually make cupcakes instead of whole cakes. Portion control! And ease of sharing. BTW different types of sugars (like coconut sugar) have a lower glycemic load. So they may be less evil?

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