{coconut cupcakes}

Every so often I get the urge to bake.

My problem comes when the baked goods are out of the oven, smelling delicious, making me drool, and there is no one in the house to share them with. Any excuse I can find to make baked goods, I jump at! And today's happened to be visiting Lauren at work, and treats for her coworkers. 

{unsweetened coconut milk from Uwajimaya}

Feel like flattering me? Any comparison to Martha Stewart and you are sure to hear me gush for a tiring amount of time. She was clearly the first place I looked to for inspiration on my new baking adventure, and the Martha Stewart Cupcake Book is one of my favorites. The pictures are beautiful enough to look through, even when you don't need a recipe!

{sweetened coconut shreds, if you can find the Mounds package it is totally the best!}

I have gone back to this recipe a couple times now because it is so delicious. The cupcakes are incredibly moist, the coconut flavor is bold, but without being overpowering.

{cute cupcake holders from Michael's}

Paired with Martha's famous 7-minute frosting, every bite of this cupcake leaves your mouth begging for the next. They are even light and airy enough to convince yourself that today is the day you should be allowed to have two...since you've been so good on that diet lately. 

Crowd pleaser.

Coconut Cupcakes

from Martha Stewart's Cupcake Book

1 3/4 cups all-purpose flour

2 tsp baking powder

1/2 teaspoon salt

1/2 cup packed sweetened shredded coconut

3/4 cup (1 1/2 sticks) unsalted butter, room temp.

1 1/3 cups sugar

2 large whole eggs plus 2 egg whites, room temperature

1 1/2 teaspoons purse vanilla extract

3/4 cup unsweetened coconut milk

-Preheat oven to 350°F. Line cupcake tin with paper liners and set aside.

-Whisk flour, baking powder, salt. Add in shredded coconut after chopping in food processor.

-Cream butter & sugar with an electric mixer on medium-high speed, until pale and fluffy. Gradually beat in eggs/whites, and vanilla. 

-Reduce speed to low and add in flour in 3 sections, alternating with coconut milk.

-Pour batter into cups, filling 3/4 of the way full. Bake, rotate halfway through, almost 20 minutes

-Remove from oven and place on wire cooling racks. Let cool before frosting.

- Garnish with coconut flakes


For the 7 minute frosting:


1 C. plus 1 tbl. sugar
1 tsp. light corn syrup
4 large egg whites


-Put 1 cup sugar, corn syrup, and 1/2 C. water into a small heavy saucepan over medium heat. Stir occasionally, until the mixture begins to simmer and sugar has dissolved (about 6 minutes).
-Meanwhile, put egg whites into a bowl fitted with an electric mixer with the whisk attachment. Beat on medium speed until soft peaks form. Add remaining sugar. Beat.
-Once combined, slowly pour hot sugar syrup down the side of the bowl. Raise the speed to high and beat until mixture has cooled off, and stiff peaks form. About 7 minutes. Use immediately.

{When I made them for Lauren's birthday}

{They lasted about 5 minutes}