Friday, December 4, 2009

Bridal Shower Cupcakes

One of my oldest and dearest friends just got married this past weekend! She has been my closest friend for over 20 years and I had the privilege of being her Maid of Honor. Of course before the wedding weekend, we had to celebrate her engagement. For her bridal shower, I made a batch of strawberry coconut cupcakes. The pink frosting on top makes for cheerful and festive treats and just happens to match her wedding colors perfectly! This recipe is incredibly moist and wonderfully delicious.

Strawberry Coconut Cupcakes

1 1/2 sticks butter
1 1/2 cups sugar
3 eggs
2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup strawberry puree (I pureed whole strawberries in a blender)
1/4 cup coconut milk
1 teaspoon coconut extract (optional)

1. Cream the butter and sugar in mixer for several minutes until white and fluffy.
2. Add the eggs one at a time until incorporated.
3. Add half of the dry ingredients, mixing slowly.
4. Add half wet ingredients (strawberry/coconut).
5. Add rest of dry ingredients, then the rest of the wet ingredients.
6. Fill cupcake liners 3/4 full and bake at 325 degrees for about 25 minutes or until done.

Vanilla Buttercream

9 egg yolks

1/2 cup corn syrup
5 1/2 oz sugar

1# Butter

1 Tablespoon vanilla extract
red food color

1. Begin whisking yolks in mixer.
2. Meanwhile, bring corn syrup and sugar to a boil on the stove.
3. Once this is at a boil, slowly pour syrup into yolk mixture (lower speed but keep on). Switch to paddle attachment on mixer, increase speed and allow to fully cool (this will take about 10 minutes).
4. Add butter in pieces, and continue to mix until well blended and mixture becomes shiny in appearance (about 3-5 minutes).
5.Add vanilla extract and red food color.
6. Pipe onto cupcakes and serve at room temperature.

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