Grown-up birthday cakes for the young at heart

Fluffy coconut cupcakes

Makes 24 cupcakes

Ingredients

• 6 large eggs
• 2 1/2 cups cake and pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp coconut extract
• 1 cup coconut milk
• 1/2 cup sweetened flaked coconut
• 1 cup buttermilk
• 1/2 tsp cream of tartar
• 1/4 cup superfine sugar

Preparation
Preheat oven to 350°F. Place 24 jumbo cupcake liners in two muffin trays.
Separate the egg yolks and egg whites in two bowls. Set aside.

In a mixing bowl, sift together flour, baking powder, baking soda and salt. Set aside. In an electric stand mixer fitted with the paddle attachment, cream butter and sugar together until soft and fluffy, about 3 minutes. Scrape down the sides of bowl. Add egg yolks, vanilla and coconut extracts and beat well to combine. Pour in the coconut milk, beating to smooth out any lumps. Mix in the flaked coconut. With the mixer on low speed, add the flour mixture alternately with the buttermilk, mixing until just combined.

In a clean dry bowl, use the electric mixer to beat egg whites with the whisk attachment until frothy. Add cream of tartar; gradually pour in superfine sugar, beating until soft peaks form. Fold whipped egg whites into reserved batter, being care-ful not to deflate them. Divide mixture between the 24 cupcake liners. Bake in centre of the oven for 24 to 26 minutes, or until a cake tester comes out clean and the tops spring back to the touch. Cool cupcakes completely on a wire cooling rack before frosting with Seven minute frosting (recipe below).

Seven minute frosting

Ingredients

• 3 egg whites
• 1 3/4 cups granulated sugar
• 4 tbsp cold water
• 1 tbsp corn syrup
• 1 tsp pure vanilla extract
• 2 cups large-flake sweetened coconut
• Shaved coconut curls

Ingredients
Place egg whites, sugar, water and corn syrup in the top of a double boiler over two inches of gently simmering water; don't let the boiler touch the water. With an electric hand mixer fitted with the whisk attachment, beat mixture on high speed for 7 minutes. Remove boiler from water, add vanilla and coconut and continue beating until frosting is fluffy and glossy. Use frosting right away, sprinkling with coconut curls.

Read more in Recipes and From Scratch