Martha Stewart Coconut Cream Cupcake Recipe Recipes Recipe For Meatloaf

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COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES



Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes image

Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 21

Number Of Ingredients 11

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Seven-Minute Frosting for Lemon Meringue Cupcakes
1 1/3 cups large-flake unsweetened coconut

Steps:

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
  • Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
  • Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

COCONUT CREAM



Coconut Cream image

Use this recipe when making our Snowy Coconut Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6 cups

Number Of Ingredients 8

1 cup milk
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
2 cups heavy cream
3/4 teaspoon pure coconut extract
2 tablespoons unsalted butter

Steps:

  • Prepare an ice-water bath; set aside. Heat the milk in a small saucepan over medium-high heat until just simmering.
  • Meanwhile, whisk together sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisking constantly, add the eggs and 1 cup cream. Whisking constantly, gradually add hot milk; whisk until bubbling. Remove from heat. Add extract and butter, and whisk until butter is melted.
  • Set pan in ice-water bath; let mixture cool, stirring. Cover with plastic wrap; refrigerate until set, about 30 minutes.
  • Beat remaining cup cream until stiff peaks are just about to form. Beat in chilled cream mixture.

ULTIMATE COCONUT CAKE - MARTHA STEWART RECIPE - (4.5/5)



Ultimate Coconut Cake - Martha Stewart Recipe - (4.5/5) image

Provided by ctozzi

Number Of Ingredients 32

Coconut Cake:
2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling (recipe below)
Coconut Cake Frosting
Nonstick cooking spray with flour
1 pound unsalted butter, preferably European-style
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Robert Carter's Simple Syrup:
3/4 cup water
3/4 cup sugar
Coconut Cake Frosting :
1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped
Coconut Filling :
5 cups heavy cream
3 cups sugar
1 pound (4 sticks) unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut

Steps:

  • Coconut Cake : 1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans. Robert Carter's Simple Syrup: Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool. Coconut Cake Frosting : 1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy. 2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes Coconut Filling: 1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved 2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute. 3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool. 4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes 1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool. 2. Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. 3. Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer. 4. Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

MARTHA'S CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Martha's Carrot Cupcakes With Cream Cheese Frosting image

Make and share this Martha's Carrot Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by AmandaInOz

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 18

1 cup sugar
1/3 cup macadamia nut oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup flour, plus
2 tablespoons flour
1 1/2 cups carrots, shredded
8 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
orange zest, to garnish

Steps:

  • Preheat oven to 180°C.
  • Line a standard 12-cup muffin tin with paper cups.
  • In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
  • Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
  • Add flour; mix. Stir in carrots.
  • Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
  • Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
  • Allow cupcakes to cool completely before frosting.
  • Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
  • Whisk until smooth.
  • Frost cupcakes, and garnish with orange zest.

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