Desserted: Vanilla Cupcakes with Coconut Frosting and Whipped Cream Filling

cupcakes title  
Hi guys! My name is Maggie a.k.a. your new best friend. I love to bake and eat, so why not start a column to share my recipes and food adventures with ya’ll?! To kick things off, I will share my favorite cupcake recipe. (Usually I don’t share my recipes, but I’ve decided that you are pretty cool so I will share them with you. 🙂 ) I’m beginning with these cupcakes because they are easy to make, and even easier to eat.

Vanilla Cupcakes:
5 large egg whites, @ room temperature
180 mL milk
3 tsp vanilla extract
2 2/3 cup flour
3 tbsp cornstarch
1 3/4 cup sugar
1 3/4 + 1/8 tsp baking powder
3/4 + pinch tsp salt
3/4 cup butter, @ room temperature

cupcakes mixing flour  
cupcakes sifting  
cupcakes add sugar  
1. Preheat oven to 350 degrees F.
2. Line cupcake tray with cupcake liners.
3. Mix flour, cornstarch, baking powder, and salt in a large bowl.
4. Sift the mixture at least four times to ensure fluffiness and even mixture.
5. Stir in sugar.

cupcakes add butter  
cupcakes add milk mix  
cupcakes mixing everything  
6. Add butter and mix well.
7. In a medium bowl, mix milk, eggs, and vanilla extract.
8. Pour milk mixture into flour mixture, mix for about one minute on medium speed.

cupcakes in tray 
9. Fill cups until 2/3 full.
10. Bake for 17-21 minutes or when a toothpick inserted comes out clean.
11. Let cool for 15-20 minutes.

Whipped Cream:
1/2 cup heavy whipping cream, cold
2 tbsp powdered sugar

whipped cream mixed 
whipped cream final 
1. Chill a large bowl and utensils in freezer for about one minute.
2. Mix whipping cream and powdered sugar on high speed for about five minutes, or until whipped cream can stand on its own.

whipped cream in bag 
cupcakes hollowed out 
3. Fill a piping or Ziploc bag with the whipping cream. Cut a small hole in the corner of the bag.
4. Using a knife or apple corer, hollow out the cupcakes. Starting at the top, hollow them out halfway.

whipped cream piping 
cupcakes filled with whipped cream 
5. Once the cupcakes are completely cool, fill the cupcakes with whipped cream.

Coconut Buttercream Frosting:
2 cups powdered sugar, sifted
1/2 cup butter @ room temperature
1 tsp vanilla extract
1 tsp coconut extract
1½ tsp milk
2 tbsp coconut milk
¼ cup shredded coconut, toasted(optional, for garnish)

frosting butter mix 
frosting add butter and sugar 
1. Cream butter until smooth.
2. Add powdered sugar and mix for about 30 seconds on medium speed.
3. Add vanilla and coconut extract.

frosting milk and butter 
frosting final 
4. Add milk and coconut milk.
5. Mix until all ingredients are incorporated (30 seconds).

cupcake w whippd cream 
6. Frost cupcakes.
7. Top off the cupcakes with the toasted coconut.


Words and pictures by Maggie Ma

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