My friend Joy got married a couple of weeks ago and her shower was the day before the wedding (since all of us were scattered across a few states, this was the easiest time). The bride's sister, and matron of honor, made reservations at Spice Market in the meatpacking district (at my suggestion) for lunch (photos and review to follow in a later post) and we decided to kick up the festivities with a few decorations and cupcakes.
My immediate idea was to choose white, pristine, perfect cupcakes and that thought blended with my love of coconut pushed me to do a coconut cupcake with marshmallow icing.
CAKE RECIPE (yields 24 to 30 cupcakes)
2-3/4 cups flour (all-purpose is recommended)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon + 1 pinch of salt
1-1/4 cup sugar
2 sticks of unsalted butter (at room temperature)
16 oz. can of sweetened cream of coconut
4 large eggs, separated
1-1/4 teaspoon vanilla extract
1 cup buttermilk
Oven temperature: 350F
Cooking vessels: 3 bowls, two cupcake tins with cupcake liners (we bought festive pink ones with white polka dots)
- Add the flour, baking powder, baking soda, and 1/2 teaspoon of salt in a bowl and whisk together to combine.
- Using an electric mixer (either handheld of standing), beat the sugar, butter, and cream of coconut together in a separate bowl until light and fluffy.
butter, sugar, and cream of coconut
- Add the egg yolks and vanilla extract to the butter/sugar/coconut mixture until well mixed.