Coconut CupcakeWould anyone like a coconut cupcake with their virgin baby shower Pina Colada? This recipe is adapted from Martha Stewart Cupcakes and makes about 2 dozen. Ingredients: Directions: 2.In a medium bowl, whisk together flour, baking powder, and salt, and set aside. 3.In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Pour mixture into a large bowl, and set aside. 4.In an electric mixer bowl with a whisk attachment, beat the egg whites on low speed until they are foamy. With mixer on low speed, gradually add remaining 1/4 cup sugar; then beat on high speed until stiff and glossy peaks form (about 4 minutes). Make sure to not over-beat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut. 5.Pour batter evenly into muffin cups, filling each 3/4 full. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then re-invert and let cool completely, top sides up. Frost cupcakes (we recommend American frosting). Can be stored covered in the fridge for up to 3 days. Garnish with fresh coconut just before serving. These also look festive with little tropical paper umbrellas. A little chunk of pineapple with a red cherry through a toothpick looks fun too. Enjoy!
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