Sunday, July 4, 2010

Toasted Meringue Coconut Cupcakes

Up for a light and (nearly) healthy cupcake? I baked these delectable little cupcakes by altering a recipe from Elana's Pantry- and combining it with Martha Stewarts 7 minute frosting-
You're gonna love these!

The Cupcake
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 eggs
1 stick butter
1/3 cup honer
1 tsp almond extract

Preheat oven to 350. Combine dry ingredients. In a medium bowl, beat butter and sugar until fluffy. Mix in eggs and almond extract, adding the eggs one at a time. Throw in the mixed dry ingredients. 
Pour into cupcake tins and bake 15-17 minutes. Enjoy these as muffins or whip up the frosting! 

The Frosting
1 cup sugar
1 tsp corn syrup
1/2 cup water
4 egg whites

"Put 1 cup sugar, the corn syrup, and 1/2 cup water into a small heavy saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Wash down sides with a wet pastry brush to prevent crystals from forming. Raise heat to medium-high. Cook, without stirring, until a candy thermometer reaches 235 degrees.
Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining tablespoon sugar, and beat until peaks are fluffy but still soft. Slowly pour in hot sugar syrup down side of bowl. Raise speed to high, and beat until mixture has cooled and stiff peaks form, about 7 minutes. Use immediately."

Pipe frosting onto the cupcakes. Use a culinary torch or the broiler on your oven to toast the tops of your cupcakes. Enjoy!

1 comment:

  1. OK - How many cupcakes does this make, please?
    (And, I assume 'honer' is 'honey'? :))