At the request of his t’ai chi instructor,
Plan Ahead Make the ganache at least 4 hours ahead.
|canned coconut milk (see Note)|
|pure vanilla extract||.||.|
|coconut extract, preferably Flavorganics||.||.|
|bleached cake flour (or bleached all-purpose flour)|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|Décor: toasted sweetened coconut flakes|
16 cupcake liners set in muffin pans or custard cups | Optional: a 2 inch diameter ice cream scoop
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a small bowl, whisk the egg whites,
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining coconut milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Use the optional ice cream scoop or a spoon to place the batter (
Let the cupcakes sit for 20 minutes at room temperature before being placed in the oven. This resting period will ensure rounded tops.
Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.
While the oven is still on, it is convenient to toast the coconut for the décor.
Spread the coconut evenly in a single layer on a quarter sheet pan or baking sheet and
With a small metal spatula, spread
Airtight: room temperature, 1 day; refrigerated, 3 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.