I am kind of sort of in love with these cupcakes.
Basically, they are spring in a cupcake, and basically they just make me smile. It helps that they taste amazing too.
This was my fist angel food cake experience and well, let’s just say it will not be my last.
So light and soft.
AND the coconut frosting.
I love coconut, and for me Easter and coconut just go together, hope you feel the same.
I’ll make up for all the coconut soon. Promise.
Hey, at least I made you another gift…
Oh and the nest? It’s buttery phyllo dough, cut into strips and baked to crispy perfection.
It is the best thing ever.
Really though, doesn’t it look like a nest? It makes me so excited.
AND then there are the mini Cadburry eggs.
I mean, the eggs are not required, but they are stinkin’ cute. You have to add them.
Sorry for the crazy, short, semi annoying post. I am writing this in code and it is the worst thing. There is something going on with the site that my brain just could never understand. I am told that it a WordPress update that is not compatible with Ziplist (my recipe plugin) or something. Hoping it gets worked out soon, but you can thank Ahmed at DigitalFyre.com for getting this post out. Ahmed is kind of like my superhero and he fixes everything. All the tech stuff. He’s amazing and he also NEVER sleeps. NO JOKE. He’s seriously super man.
- Preheat the oven to 325 degrees F.
- Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight.
- Lightly grease a muffin tin or line with cupcake liners. Set aside.
- In a medium bowl combine the powdered sugar, cake flour and salt.
- In the bowl of a stand mixer combine the egg whites, water, vanilla extract, coconut extract and cream of tartar. If you do not have a stand mixer use a large bowl and a hand mixer. Mix the whites on low-speed until foamy on top. Turn the speed up to medium and begin to slowly add the 1/2 cup of granulated sugar about 1-2 tablespoons at a time. Once all the sugar has been added turn the mixer to high and whisk until medium peaks form, about 3-5 minutes. Make sure to not beat the whites until stiff and glossy. The whites should flop over when lifted with your hand or the whisk.
- Sift half the flour mixture over the whites and gently fold into the whites. Sift in the second half and gently fold it into the whites until incorporated. Fold in the chocolate chips.
- Spoon the batter into 15 cupcake molds (they will seem full, but that is what you want). Bake for 15-18 minutes or until the tops are just slightly golden. Remove and increase the oven temp to 350 degrees F. Allow the cupcakes to cool before frosting.
- Lay the phyllo sheets flat on a cutting board. Using a sharp knife cut the sheets into very thin strips. Place the strips in a bowl and either toss with 2 teaspoons melted butter or very lightly spray with cooking spray. Divide the strips among 12-16 empty muffin cups and bake for 5-8 minutes or until lightly golden brown and crisp. Remove from the oven and allow to cool.
- Take the cold can of cocnut milk out of the freezer and flip the can over. Open the can so the liquid is now on top. Pour the liquid into a container/bowl and save for another use. Spoon the solid coconut cream into a bowl and whip with an electric mixer on high speed for 30 seconds. Add the powdered sugar, cocoa powder and vanilla extract. Whisk another minute or until combined and fluffy. Place in the fridge until ready to use.
- Spread the frosting over the cupcakes. Sprinkle each cupcake with toasted coconut. Now add the phyllo dough strips, pushing down gently to adhere. Top with 3 Mini Cadburry Eggs.
Oh, and happy Good Friday!! Cupcakes are obviously in order. No Excuses.