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    Coconut Cupcakes With Marshmallow Frosti

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    1/2 cups flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 1/2 sticks butter (softened)
    1 cup sugar
    3 eggs
    3/4 cup buttermilk
    1 teaspoon vanilla
    1 1/4 cups shredded coconut

    Preheat oven to 325. Line muffin pan with 12 cups. In a medium bowl, combine dry ingredients (this doesn't include the coconut) thoroughly. In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy. Add buttermilk and vanilla and combine. Gradually add flour mixture until just combined. Fold in coconut. Fill each cup 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool and frost.

    1 1/2 cups sugar
    2 large egg whites
    1/3 cup water
    2 teaspoons light corn syrup
    1/4 teaspoon cream of tartar
    1 teaspoon vanilla extract

    Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 4 minutes. Increase mixer speed to high and beat until mixture is very thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5 minutes longer.

    Put the frosting in a ziploc bag and snip the end to pipe onto the cupcakes. Sprinkle with leftover coconut.




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