Monday, 20 July 2009
Ingredients: 3 cups of flour (non self raising)
2 tsp of baking powder
1 tsp of salt
3 sticks of unsalted butter
2 one forth of unsalted butter
half tsp of pure vanilla extract
1 cup of coconut milk
8 large white eggs
1 one fourth of shredded sweetend coconut
1) Preheat the oven to 360 degrees .Line 2 standard 12 muffin pans with with paper liners and set aside.
2)In a medium bowl wisk together flour,baking powder, and salt set aside.
3)In hand electric mixer blend butter and sugar untill light and fluffy 3 to 4 minutes scarping down the sides of the bowl if necessary .Beat in vanilla.With mixer on low speed add flour mixture in 3 parts ,with milk ,repeating alternatively and ending with the flour ,beat untill just combined.Transfer mixture to a large bowl and set aside.
4)With the help of electric mixture beat in eggs whites on low speed until foamy .With mixture running gradually add remaining one forth cup of sugar ,beat on high speed untill stiff glaossy peak forms about 4 minutes .Do not overbeat
5)Gently fold one third of the white mixture to the in to the butter flour mixture untill combined.Gently fold in the remaining egg white mixture ,stir in shredded coconut.
6)Divide the batter evenly on the muffin trays filling each with one fourth cup of batter and bake for 20 to 25 minutes
7)defrost the cup cake for 4 minutes
In a saucepan combine 3 fourth sugar,corn syrup,and 2 tbsp of water.Heat over medium heat stirring occasionally untill sugar has dissolved.Rub between your fingers to make sure there are no graininess.Raise heat to bring to boil .Do not stir anymore .In a bowl of an electric mixer whisk egg whites on medium speed untill soft peak form for 2 and half minutes .Gradually add 2 tbsp of sugar .Remove syrup from the heat .Pour in the sugar mixture in to the sides of the pan to avoid spalttering .Beat frosting untill cool for 5 to 10 minutes.As of now it should be thick and fomy .