06 August 2008
Birthday cupcakes of yuminess
At the start of June my parents abandoned me to spend 6 weeks traveling in Europe. Normally I wouldn't have minded this, seeing as how I don't live with them anymore anyway, except once again I would be alone for my birthday. All immediate family would be in Europe.
As it turned out I got a birthday breakfast of French pastries and coffee, organised by me as housemate was still snoozing (see left). Then there was a show and drinks that night. Yet in all the excitement of house hunting that day, there was no birthday cake for me :(
So on the monday I decided to bake birthday cupcakes and force them on the people at band. Keep in mind that I'd only been playing with them for a few weeks. At this point I thought the only dietary concern was gluten free. So I made the Coconut Marshmallow Clouds from 'The Crabapple Bakery Cupcake Cookbook' by Jennifer Graham.
3/4 c shredded coconut
2 1/3 c plain flour
2 tsp baking powder
3 egg whites, extra
200g softened, unsalted butter
1 3/4 c caster sugar
1 Tb vanilla extract
1 c coconut milk
Preheat oven to 170C. Line two 12-hole muffin tins with cupcake papers.
Using an electric food processor, process coconut until very fine - about 3 or 4 minutes. Add coconut to a bowl with sifted flour, salt and baking powder. Mix until evenly combined.
In a separate bowl, combine eggs and egg whites. Do not beat.
In another bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar is almost dissolved.
Add the eggs a quarter at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
Add a third of the flour mixture and beat on low speed until combined. Add half the coconut milk and beat until combined. Repeat this process. Add the remaining third of the flour mixture and beat until thoroughly combined; do not over-beat as this will toughen the mixture.
Spoon mixture into the cupcake papers, filling each about three-quarters full. Bake for 18 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 3 minutes before icing.
Pipe the icing in a circular motion starting around the edge of the cupcake, to form a soft-serve ice-cream effect.
3 egg whites
480g white sugar
3 tsp glucose syrup
1/4 tsp cream of tartar
3/4 tsp vanilla extract
pink food colouring
In a metal bowl, combine the egg whites, sugar, glucose syrup, cream of tartar and water. Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl does not touch the water) and beat continuously with a hand held mixer until light, fluffy and forms soft peaks. Take the bowl off the heat and add the vanilla extract and a few drops of pink food colouring. Whisk the mixture until it forms stiff peaks.
When I made these, I think my peaks weren't stiff enough as the icing was a little runny. Not as it in oozed off the cake but, if the cupcake wasn't kept horizontal, things moved.