Yummy Recipes
White cupcakes with coconut frosting
This delicious recipe for white cupcakes and coconut frosting will have your kids begging for seconds. Switch things up and make mini cupcakes with this recipe, or jumbo cupcakes or a cake! Since the cake is white, you can easily dye the batter your child’s favorite color to make things more exciting!
Ingredients
White cupcakes
- 3 ¼ cups sifted cake flour (not self-rising)
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 1 tablespoon clear vanilla extract
- 1 cup plus 2 tablespoons skim milk
- 1 ¾ sticks unsalted butter, room temperature
- 1 ¾ cups sugar
- 1 cup egg white substitute
Coconut Frosting
- 3 sticks unsalted butter
- 4 cups confectioner’s sugar
- 3 teaspoons clear coconut extract
Instructions
- Preheat the oven to 350 F. Line muffin tins with cupcake liners.
- In a large bowl, sift together flour, baking powder and salt. In a small bowl, stir vanilla into the milk.
- Using an electric mixer on medium-high speed, cream butter until smooth. Gradually add sugar and beat until the mixture is pale and fluffy.
- Reduce the mixer’s speed to low and add flour mixture in three batches, alternating with additions of the milk mixture. Beat until combined after each addition.
- In another bowl, with an electric mixer on medium speed, whisk the egg white substitute until peaks form (do not overmix). Fold egg white substitute into the batter in three batches.
- Divide the batter evenly among the lined muffin tins, filling each about three-quarters full.
- Tap the tins on your countertop to release any air bubbles from the batter.
- Bake the cupcakes for 18-20 minutes, rotating the tins halfway through.
- Allow cupcakes to cool completely before frosting them.
- With an electric mixer, beat butter on medium-high speed for two minutes.
- Reduce the speed to medium. Add confectioner’s sugar ½ cup at a time, beating well after each addition. Raise the speed to high after every two additions and beat for 10 seconds.
- Add coconut extract and beat until frosting is smooth.
- Using an offset spatula, frost each cupcake with the desired amount of frosting.
Recipe adapted from Martha Stewart’s Cupcakes. All rights reserved © 2009 Martha Stewart Living Omnimedia, Inc. Photo by Aria White.
