Written on April 1, 2010 at 3:29 am by cooking

Coconut Chick Cupcakes

This is a really cute recipe from Martha Stewart that I have made over and over. First on my kids 2nd birthday when I served these cupcakes as well as other animals at their petting zoo birthday party. These were an instant hit and I receive at least 5 phone calls after asking me where I bought them. Yes they are that good. I am splitting this recipe into two first making the cupcakes then the frosting so when you are making your grocery list do not forget to scroll down for more.

To make 20 cupcakes you will need: 3 cups of all purpose flour, 1 tbs baking powder, 1/2 tsp salt, 3/4 cup (1 1/2 sticks) unsalted butter (room temperature), 1 1/2 cups sugar, 1 vanilla bean, zest of 2 lemons, 3 large eggs (room temperature), 1 cup buttermilk, 2 tsp vanilla extract. Coconut, almonds, licorice or chocolate chips for decoration.

Preheat oven to 350. To the flour add 1 tbs baking powder and

1/2 tsp salt

whisk together well.

Add sugar, butter (cut into smaller pieces), lemon zest in the electric mixer bowl.

Now time for Vanilla Bean. Vanilla bean is absolutely wonderful and so potent. Take the bean and cut in in half then scrape the seeds off with the side of the knife.

Make sure to reserve the unused bean. I usually place it in a container with sugar making my own vanilla sugar which I later use for fruit or oatmeal (we eat a lot of fruity oatmeal).

Place the beans in the mixer and beat on medium-high speed until pale and fluffy.

Reduce speed to medium and add eggs, one at a time, beating until each is incorporated. Remember to scrape (or lick) down the sides.

We will add the flour in increments also. Add 1/3 of the flour mixture until mixed in.

Follow with 1/2 of the buttermilk

then again flour, buttermilk ending on flour.

Add vanilla.

Line standard muffin tins with paper liner and spray them with cooking spray.

I use the 1/4 cup measure to make sure my cupcakes are almost the same size. Make sure you fill each cup 3/4 full.

Bake, rotating half way through until golden and a pick inserted in the middle comes out clean, approximately 20 min.

Transfer to wire racks to cool completely. Remove the wrapping.

Now for the Swiss Meringue Buttercream Frosting you will need 5 large egg whites, 1 cup plus 2tbs sugar (not pictured), pinch of salt, 1 lb (4 sticks) of unsalted butter at room temp, 1 1/2 tsp pure vanilla.

Yes this frosting is good but HELLO MARTHA who needs 4 sticks of butter right before bikini season. Even though I made it this way every time I am thinking that they could be a much easier way out. How about forgetting about this part getting yourself a big box of Cool Whip and calling it a day, well after decorating that is. Personally I think it will work just as well if not better. Your wasteline will definately thank you just make sure that the cool whip is well chilled if not slightly frozen so it will be easier to spread.

But for all those hard core fans let’s continue:

Separate the eggs.

Combine egg whites and sugar

In a heatproof bowl or standard mixer bowl set them on a pan with boiling water and whisk. Whisk by hand until the mixture is warm to touch and the sugar has completely dissolved.

Set in the mixer equipped with a whisk attachment starting on low and gradually increasing to medium speed. Whisk until soft peaks form. Continue to whisk until the mixture is fluffy/glossy and completely cool, about 10 min.

In the meantime spread the coconut on the baking sheet and toast in 350 deg oven turning regularly so it does not burn but becomes golden, just like we did with our Coconut Bread.

When done the frosting should look like this.

With the mixer on medium low now add the butter few tablespoons at a time mixing well after each addition.

After the butter is incorporated add the vanilla. Keep the buttercream at room temperature if using the same day if not transfer to airtight container and refregerate for 3 days of freeze up to a month. (Before using bring to room temp and beat for a few minutes).

So whatever Frosting you decided to use now it is time to assemble the cupcakes. Turn the cupcake upside down and cover it with frosting.

Roll, Sprinkle, Press the toasted coconut onto the cupcake.

Insert an almond for a beak. I found that it is a lot easier to place one there once you cut a little slit with a knife first. Then add eyes. I used Cocao Nibs, Martha uses Licorice but you can also go for mini chocolate chips.