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8/12/2019 Coconut Cupcakes With Seven
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Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes
Martha Stewart's Cupcakes
YieldMakes 21
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Ingredients
1 3/4 cups all-purpose flour
2 teaspoons aking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
! ounces "1 1/2 sticks# unsalted utter$ softened
1 1/3 cups sugar
2 large eggs$ plus 2 large egg whites
3/4 cup unsweetened coconut %ilk
1 1/2 teaspoons pure &anilla etract
Se&en-Minute (rosting
1 1/3 cups large-flake unsweetened coconut
Directions
1) Make cupcakes as directed in *asic Cupcake +ow-,o$ adding sweetened coconut to dringredients$ and using coconut %ilk and &anilla for wet ingredients) .nce cupcakes are cool$%ound frosting on tops) Sprinkle with unsweetened coconut) Ser&e i%%ediatel)
Seven-Minute Frosting
This recipe for seven-minute frosting should be used when makingLemon Meringue Cupcakes.Martha Stewart Cupcakes$ Ma Spring 20
YieldMakes aout cups
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Ingredients
1 1/2 cups plus 2 talespoons sugar
2/3 cup water
2 talespoons light corn srup
! large egg whites$ roo% te%perature
Directions
1) Co%ine 1 1/2 cups sugar with the water and corn srup in a s%all saucepan clip a candther%o%eter to side of pan) *ring to a oil o&er %ediu% heat$ stirring occasionall$ until sugardissol&es) Continue oiling$ without stirring$ until srup reaches 23 degrees)
http://www.marthastewart.com/316189/coconut-cupcakes-with-seven-minute-frost#add-to-ziplist%23add-to-ziplisthttp://www.marthastewart.com/283494/seven-minute-frostinghttp://www.marthastewart.com/recipe/basic-cupcake-how-tohttp://www.marthastewart.com/recipe/lemon-meringue-cupcakeshttp://www.marthastewart.com/313138/seven-minute-frosting#add-to-ziplist%23add-to-ziplisthttp://www.marthastewart.com/316189/coconut-cupcakes-with-seven-minute-frost#add-to-ziplist%23add-to-ziplisthttp://www.marthastewart.com/283494/seven-minute-frostinghttp://www.marthastewart.com/recipe/basic-cupcake-how-tohttp://www.marthastewart.com/recipe/lemon-meringue-cupcakeshttp://www.marthastewart.com/313138/seven-minute-frosting#add-to-ziplist%23add-to-ziplist8/12/2019 Coconut Cupcakes With Seven
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2) Meanwhile$ in the owl of a standing electric %ier fitted with the whisk attach%ent$ whisk eggwhites on %ediu%-high speed until soft peaks for%) ith %ier running$ add re%aining 2talespoons sugar$ eating to co%ine)
3) As soon as sugar srup reaches 23 degrees$ re%o&e fro% heat) ith %ier on %ediu%-lowspeed$ pour srup down side of owl in a slow$ stead strea%) aise speed to %ediu%-high whiskuntil %iture is co%pletel cool "test touching the otto% of the owl# and stiff "ut not dr#peaks for%$ aout 5 %inutes) 6se i%%ediatel)
Basic Cupcake How-To
This cupcake recipe is used as the base for ourYellow utter
Cupcakes! "eanut utter Cupcakes with "eanut utter #rosting and
$ell%! Coconut Cupcakes with &even-Minute #rosting and Coconut
#lakes! anana Cupcakes with Caramel uttercream! &trawberr%
Cupcakes with &trawberr% uttercream! Chocolate Chip Cupcakes
with Chocolate Chip #rosting! rown-&ugar "ound Cupcakes with
rown-utter 'la(e! and 'inger and Molasses Cupcakes with)hipped Cream.
Ingredients can be found in the recipe for each cupcake.
*+pandMartha Stewart Li&ing$ (eruar 20
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Ingredients
Directions
1) 7reheat o&en to 38 degrees) Line standard %uffin tins with paper liners) hisk dr ingredients in alarge owl) Crea% utter and sugar with a %ier until light and fluff) Add eggs$ 1 at a ti%e$ eatingafter each addition)
2) educe speed to low) Mi an re%aining wet ingredients in a owl if needed) Add dr ingredients toutter %iture in 3 additions$ alternating with wet ingredients and ending with dr) Scrape sides ofowl) 9i&ide atter a%ong %uffin cups$ filling each 2/3 full)
3) *ake cupcakes until testers inserted into centers co%e out clean$ aout 2 %inutes) Let cool in tinson wire racks) Cupcakes will keep$ co&ered$ for up to 3 das$ unless otherwise noted)
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