I still have not been approved for the Martha Stewart Cupcake Club (there is a waiting list), but I am enjoying baking along, so I thought I would keep going. This month's pick, by Cinema Cupcakes, was coconut cupcakes on page 28-29 of the cookbook. You might wonder why you have not seen more coconut on this blog, and it is because none of us really like it. However, I decided to make these and send them along to my husband's office, since they always like cupcakes. I don't know how they tasted (again, I don't like coconuts), but they smelled nice and they were very high, soft and springy, so I assume the texture was good.
So, now let's talk about the frosting. The recipe called for coconut flavored 7 minute frosting. I was psyched about this frosting, because it let me use up 6 of the egg whites I had in freezer. Everything was going fine until I decided that, since I didn't have coconut extract, I would use coconut milk instead. As soon as I put it in the fluffy beaten egg whites, I knew it was a mistake. No liquid in egg whites, except in very small quantities! I knew that, but I didn't think it through. Anyway, no amount of beating could salvage the frosting, so I just kept going, adding the sugar syrup and beating until it was cool (for about 7 minutes, hence the frosting name). It did not work out, so I just dipped the cupcakes in the sad, liquid frosting and called it a glaze. I topped it with some shredded coconut to try to make them look pretty and to let people know what they were going to eat. There is nothing worse than thinking something is vanilla and getting coconut.
I look forward to seeing what other people thought of these and if there is anyone in my husband's office reading this blog, feel free to comment and tell me how they were!