
| Sunspark #397069 11 months ago |
That looks yummy. Going to have to try this - is it available as text somewhere? |
| Big_Hackint0sh #397201 11 months ago |
Celestia's Tropic of Alicorn Cupcakes
Flavors -- Lemon and Coconut Cupcakes: 1 and 1/2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup sugar 1 egg 1/4 teaspoon coconut extract Zest of one lemon 1/4 cup softened, unsalted butter (1/2 a stick) 1 cup coconut milk Frosting and Topping: 3/4 cup softened, unsalted butter (1 and 1/2 stick) sprinkle of fine grained sea salt juice of the above lemon 3 cups powdered sugar, sifted additional coconut milk, if needed shredded coconut (not dried or toasted) Optional: Edible gold leaf Preheat oven to 350F. Line muffin tins with cupcake cups or grease using nonstick cooking spray. Sift together dry ingredients except sugar. Set aside. Zest the lemon. Add to a bowl with the sugar and incorporate with fingers to release the aroma. Set aside. In a large bowl, beat the butter until creamy. Add the sugar and beat for 2 minutes, scraping the sides as needed. Add the egg and the coconut extract. Beat for 3 minutes. Slowly pour half of the coconut milk into the batter. Beat until well incorporated, then add half of the flour mixture, beating until incorporated once more. Then, add the remaining coconut milk, beating until smooth, followed by the remaining flour mixture. Scrape the sides and give it one last beating until well mixed. The batter should be easy to pour from a tablespoon but not drip much, such that you might use it to transfer the batter to the cups. Divide the batter into cupcake tins; fill each about 3/4 the way up. Makes 1 dozen (12) standard sized cupcakes, or 24+ mini sized cupcakes. Bake for 18-25 minutes (standard), 14-19 minutes (mini) or until a toothpick comes out clean. If you don't know your oven, just start checking it every 3 minutes from the 15th on. Once it looks good, remove from oven and let cool before frosting. For the Frosting: Cut and thoroughly squeeze the lemon you zested earlier into a bowl; remove excess pulp or seeds. Cream the butter in another large bowl or stand mixer. Slowly incorporate the powdered sugar as you continue to cream. Add the salt and lemon juice. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth. This recipe errs on the high side for the amount of powdered sugar, so add more coconut milk if the frosting is too dry or stiff. Frost the cupcakes, then dust generously with shredded coconut. Top with gold leaf ever so carefully! Celestia would be proud, praise be unto her. |
| WhiteSocks #402378 11 months ago |
You forgot an important bit: if your cupcakes come out overcooked or burned, banish your oven to the moon. |