WHITE COCONUT CUPCAKES WITH COCONUT SWISS MERINGUE BUTTERCREAM
Steps:
- To make the cupcakes: Preheat oven to 350 F. Line two muffin pans with paper liners. Sift the cake flour into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar, baking powder, and salt then mix on low briefly to combine. Cut the butter into 2-inch pieces and, with the mixer on low, add the pieces a few at a time. Beat on low until the mixture looks like coarse crumbles, about 1 minute. Whisk the egg whites, coconut milk, coconut, and vanilla extract together in a large measuring cup. Add half of the coconut milk mixture to the mixer bowl, and beat on medium-high speed for 1 minute, or until well combined. Add the remaining coconut milk mixture, beating until the batter has a uniform consistency and is light and fluffy, about 30 seconds. Divide the batter among the liners. Bake for 18 minutes, or until the cupcakes spring back when lightly pressed. To make the frosting: Add the sugar and egg whites to the bowl of a stand mixer and whisk to combine. Set over a pan of simmering water and heat, whisking almost constantly, until the mixture is hot to the touch and the sugar has dissolved.This will take about 6-8 minutes. Attach the bowl to your stand mixer which is fitted with the whisk attachment. Beat on medium high speed until the mixture is a fluffy meringue and is cool to the touch, about 6-8 minutes. Cut the butter into 2-inch pieces, and, with the mixer on low, add a few pieces at a time until they've all been added. Increase the speed to medium high and continue beating until the butter is incorporated and the frosting is smooth and fluffy, about 4-5 minutes. Don't worry if it looks curdled, just keep beating and it will come together. Add the vanilla extract, salt and coconut milk to the frosting and beat on medium-high speed until the coconut milk is incorporated and the mixture is once again fluffy and smooth. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe some frosting onto each cupcake
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