Indeed. I knew what was coming today, and waited (im)patiently until it arrived…my Mother’s Day present. A new Professional KitchenAid Stand Mixer…Chrome, 5 quart, attachments…heaven. I couldn’t WAIT to use it. So, I did. I am supposed to be whipping up a couple of batches of cookies for a bake sale to benefit my parent’s church, but I already know how to make cookies. Not challenging. But I will make them later tonight. Instead, I attempted a delicious sounding recipe: Coconut Cupcakes with White Chocolate Cream Cheese Icing. What a mouthful…literally. These are unlike any cupcakes I have ever tasted. They are thick and creamy (probably due to the coconut milk, which is not easy to find herein Pearisburg) and very delicious. Very Heavy, too. And that icing is something else. So sweet and creamy, yummy. The lime juice really adds something to the sweetness of the sugar and cream cheese. I would definitely recommend these to anyone who needs to take something over-the-top to a luncheon, or a class reunion (so that you can be the hit of the dessert table), or a bridal shower because they are white and flaky (like the bride…hahaha). Give them a shot, you won’t be disappointed. One thing I must add is that this recipe makes entirely too much icing. I piped mine on very thickly, and made only about half of the icing it called for. So cut it back unless you want a ton of icing left over. or, make it all if you want to sit on the couch and eat it out of a tub while watching Oprah. Your choice. Either sounds fine to me. Also, I sprinkled chocolate coconut flakes on mine, which the recipe didn’t call for. Just to be pretty.
Another new thing in my life is that I have just joined the baking group (yes, another one) called Tuesdays with Dorie. I am excited about this, as I love the recipes of Dorie Greenspan. So, at least twice a month you will see my TWD pics and recipes, or else they give me the boot. Who knew bakers could be so vicious?? 🙂
Well, here’s a look at the ever so tasty cupcakes. Enjoy, but do not lick your screen. That would be gross.
Coconut Cupcakes with White Chocolate Cream Cheese Icing
from Recipezaar, makes 12 large cupcakes
Directions
Preheat oven to 350°F.
Line a regular sized muffin tin with cupcake papers.
Sift flour, baking powder and salt together in a bowl.
In a measuring cup combine egg whites, coconut milk and extracts.
Cream together sugar and butter with an electric mixer on medium speed.
Blend until butter lightens in color and texture, 4 minutes.
Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
Fold in coconut using a rubber spatula.
Scoop batter into prepared tin, filling each about 3/4 full.
Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
Cool in the pan 5 minutes; remove completely.
For frosting, beat cream cheese and butter with an electric mixer until smooth.
Add melted white chocolate and lime juice; beat to blend.
Add powdered sugar and beat until smooth (it will be gooey).
Spread 3 Tbsp frosting on each cupcake.
Top cupcakes with coconut.
Oh, here’s a look at those cookies I made for mom – um, remember how I said “I already know how to make cookies?” Well, I tried making too many, I think. Most turned out okay, some turned out nice, a dozen turned out in the trash because I let them accidentally burn up. Oh well. Live and learn.
