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Coconut Merangue Cupcakes

Coconut Meringue Cupcakes

There is nothing more tropical than the combination of mouth-watering pineapple and sweet coconut. These combine perfectly in this adaptation of a recipe by Baking A Moment.These cupcakes are a little bite of paradise.

Makes: 24 cupcakes

Total Time: 60 minutes

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Ingredients: 

Directions:

Cupcakes:

1 1/2 cups all purpose flour

1 1/2 cups cake flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons lemon zest

3/4 teaspoon kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

3 large eggs

3/4 cup pineapple puree (approximately 1/4 fresh pineapple, peeled, cored and pureed in food processor)

1/3 cup coconut milk (canned)

3/4 teaspoon coconut extract

Buttercream Meringue:

6 egg whites

2 cups granulated sugar

2 1/4 cups (4 1/2 sticks) unsalted butter, softened slightly, but still cool

3/4 cup pineapple puree (approximately 1/4 fresh pineapple, peeled, cored and pureed in food processor)

1 1/2 Tablespoons vanilla

3/4 teaspoon coconut extract

Maraschino cherries, toasted coconut, pineapple chunks, and parasol toothpicks for garnish.

Preheat oven to 350 degrees F and line 2 cupcake pans with papers.

Place flours, sugar, baking power, baking soda, lemon zest, and salt in a large mixing bowl, and mix on low speed to combine. Add the butter, stirring on low speed until the mixture resembles damp sand (about one minute). Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula, until ingredients are combined. Add pineapple puree, coconut milk, and coconut extract. Mix on medium-high speed for about a minute and a half, to build the cake's structure and aerate the batter.

Place 1/4 cup of batter in each well of the cupcake pans, and bake for 16-18 minutes, or until they spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely and top with buttercream.

To Make the Buttercream Meringue:

Place egg white and sugar in a large metal mixing bowl and whisk together. Set the bowl over a small pot of simmering water and heat, whisking occasionally, until the mixture becomes translucent and no longer feels gritty when rubbed between the thumb and forefinger.

Remove from heat and whip on high speed until the meringue holds stiff peaks. Cool completely (can place in refrigerator for 10-20 minutes if needed). Add the butter a tablespoon at a time while whipping on medium-high. When all the butter has been added, fold in pineapple puree, vanilla extract, and coconut extract.

Pipe or spread buttercream meringue on cupcakes. Sprinkle with toasted coconut. Garnish with maraschino cherry, pineapple chunk and parasol pick.

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