This is the problem with a recipe blog by authors. Every recipe has a story. The drama! The gnashing of teeth! The sighs and tears.
Okay, so the recipes aren't quite that dramatic. I had every intention of making coconut cupcakes for Easter. But when I considered how to make the actual cupcake, I was underwhelmed because they rarely have much coconut flavor. Vanilla cupcakes, I decided.
So I baked the vanilla cupcakes, but in the process found that the cupcake liners I had were ginormous. Oh my! See the funny photos below showing the difference between a regular cupcake and giant ones. Not to worry, I thought, we'll eat them anyway.
So since the cake part was simply vanilla, I thought I should make a nice lemon curd as a filling. But when I was looking for something else, I spied a jar of Nutella in the pantry. It seemed somehow Easter-y to have a surprise chocolate hazelnut center and it's a lot less work than making the curd. Nutella it was.
I could still make the tooth-achingly sweet coconut marshmallow buttercream I had in mind. So as the mixer whirred and whirred and whirred (really, that's the secret to a wonderful frosting) and it became silky smooth, I didn't want to add the coconut and make it all chunky. Aha! I would sprinkle it over the top.
So I piped the lovely frosting on top and tried to sprinkle the coconut, which just looked really awful. And so the coconut cupcakes turned out not to be coconut. But they're still pretty good.
If this looks like a project, you can do a few different things.
1. Bake the cupcakes, sprinkle with powdered sugar and serve.
2. Bake the cupcakes and fill with something else, like lemon curd.
3. Bake the cupcakes and don't fill them with anything, simply frost them.
1/2 cup milk (I used 2%)
1 teaspoon vinegar
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter (4 tablespoons, room temperature)
1/3 cup vegetable oil
2/3 cup sugar
2 eggs (room temperature
1 1/2 teaspoons vanilla
Preheat oven to 350. Place cupcake liners in pan.
Mix the milk with the vinegar and set aside. Mix together the flour, baking powder, baking soda, and salt in a bowl and set aside.
Cream the butter with the sugar and the vegetable oil. Add the eggs and beat at least two minutes. On a slow speed, alternate adding the flour mixture and the milk mixture. Add the vanilla and beat at least 3-4 minutes.
Spoon into the prepared papers and bake 16 minutes or until a cake tester comes out clean. Cool on a rack.
Carve a small divot out of the center of each cupcake. You can use the wide part of a piping tip or a knife. Fill with Nutella and place the top part of the portion you removed back on the filling.
Cream Cheese and Marshmallow Buttercream
1/2 stick of butter (4 tablespoons, room temperature)
2 tablespoons cream cheese (room temperature)
1/2 cup marshmallow fluff
1 teaspoon vanilla
2 cups powdered sugar
24+ jelly beans
Place the butter, cream cheese, and marshmallow fluff in the mix and beat well. Add the vanilla and beat. Add one cup of powdered sugar at a time, and mix on low, raising the speed as it's incorporated. Beat on high for five minutes.
Pipe onto cupcakes and place jelly beans in center.
|Look at the difference!|
|Take out the divot with a piping tip!|
|Spoon filling into hole.|
|Cover with top of portion removed.|
Happy Easter, Everyone!