Ingredients:
For the cupcakes (makes 24 regular cupcakes):
1. 2 1/3c. all purpose flour
2. 2 1/2c. baking powder
3. 1/2t. salt
4. 1 cup butter softened
5. 1 cup sugar
6. 3 eggs
7. 1t. coconut extract
8. 1t. rum extract
9. 1 can (8oz) crushed pineapple in juice undrained
10. 1/4 c. milk
Topical Frosting:
1. 2 egg whites
2. 1/2 c. sugar
3. 1/4c. light corn syrup
4. 2 T. water
5. 1/2 t. coconut extract
6. 1/2t. rum extract
Garnish ideas: toasted flaked coconut, cherries, chunk pineapple, or small cocktail umbrellas
Directions:
Heat oven to 350 degrees. Place paper baking cups in muffin pans.
In medium bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat butter with electric mixer on medium speed 30 sec. Gradually add sugar, about 1/4 c. at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in coconut and rum extracts. Drain pineapple, reserving juice in small bowl. Stir in milk. On low speed, alternately add flour mixture, about 1/3 at a time, add milk mixture, about 1/2 at a time, beating just until blended. Stir in pineapple.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Bake 20-25 min. or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 min. Remove cupcakes from pans, place on cooling racks to cool
Meanwhile, in small bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
In 1-quart sauce pan, stir 1/2 c. sugar, the corn syrup and water until well mixed. Cover, heat to rolling boil over medium heat. Uncover; boil 4 to 8 minutes, without stirring, to 242 degrees on a candy thermometer.
Pour hot syrup very slowly in thin stream into beaten egg whites, beating constantly on medium speed. Add 1/2 t. coconut extract and 1/2 t. rum extract. Beat on high speed about 3 min. or until stiff peaks form. Frost cupcakes and dip into toasted coconut.
*recipe extracted from Betty Crocker "The Big Book of Cupcakes"
No comments:
Post a Comment