Saturday, February 16, 2013
Recipe: Magnolia Bakery Vanilla Coconut Cupcakes
Oh my, these coconut cupcakes are teh yums. I adapted these from The Little Teochew's Magnolia Bakery Vanilla Cupcake recipe. Her site is a treasure trove of some of the most reliable recipes - simple yet surefire.
Anyway, I wanted a good cupcake base recipe for a coconut cupcake and this was it. I simply swapped out half the milk for coconut milk, and used cake flour instead. I also reduced the sugar by a little bit, even though Ju-ee has already reduced it from the original. Ah, I love it when I find recipes that are keepers. These cupcakes are extra soft and fine in texture, and just the right level of sweetness.
They taste great on their own without frosting too - which is a godsend for lazy folks like me who hate frosting (yeah, I know, you can have mine if we ever end up anywhere with frosted cupcakes). The Magnolia Bakery one calls for a nightmarish 6-8 cups of icing sugar. Maybe they haven't read this report on sugar.
Here's my modified recipe:
MAGNOLIA BAKERY VANILLA-COCONUT CUPCAKES
Adapted from The LittleTeochew who adapted from Food Network
Yields 24-30 medium cupcakes (12-in-a-pan type)
I doubled the recipe as I was making extra to bring to a party
(if you need measurements in cups, refer to original Food Network recipe above)
- 310g cake flour (you can use all-purpose flour; or self-raising flour and omit the baking powder bit)
- 2.5 teaspoons baking powder (with half teaspoon salt if using unsalted butter)
- 226g softened butter (I used salted, so didn't add salt)
- 300g caster sugar
- 4 large eggs, at room temperature
- 1/2 cup milk
- 1/2 cup santan (thick coconut milk, fresh is best, but if not, packet ones will do)
- 1-2 tsp pure vanilla extract (I used my own homemade potion)
1. Preheat oven to 180°C (360°F).
2. Line muffin tins with cupcake papers.
3. In a small bowl, combine the flour and baking powder (and salt, if using).
4. In separate container, combine the milk, coconut milk and vanilla .
5. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
6. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
(I got a fairly runny texture, kinda like melted ice cream. But don't worry, it worked anyway.)
7. Carefully spoon the batter into the cupcake liners, filling them about 2/3 full.
8. Bake for 20 to 25* minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
* At the 20-minute mark, reduce heat to 160°C (325°F). The tops of the cupcakes should be lightly golden. My oven doesn't go below 180, so I just stopped it there - it was just nice, even though I had like 30 medium sized cupcakes baking in three layers.
8. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
(I was in a hurry, so I took them out to cool on a wire rack straight away, but it was fine.)
Oh how I love my Snapware cupcake carrier...so neat and nifty.
* Photos taken with Canon EOS M and 22mm lens*
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