Wow, this cupcake has been sitting around on my computer since last weekend…which, I guess is a good thing, because I don’t have time to do any baking this weekend (pre-trial-week weekend = working all weekend. :( )  While the pictures are still sitting around…these cupcakes were devoured easily…quickly…

Lots of coconut goes into the cupcakes: Shredded coconut, coconut milk, flaked coconut, coconut extract.

Mandatory batter tasting…

Light and fluffy (and yummy)

Ok, so here’s where it got tricky…I started making the “meringue” icing.  Sugar and corn syrup melted together on the stove.

With egg whites whipped into soft peaks.

Add the sugar/syrup mixture and coconut extract…and whip until peaks form again. But this is where it went downhill…

Cause, I kept whipping…

and whipping…

and no peaks.  :(  Sigh.

In the end I dipped the cuppies in the non-fluffy meringue.  And it worked.  It was just like a glaze instead of an icing/meringue.

Smelling (the glaze smelled a little eggy…)

Tasting…

Rating:

  • Availability of Ingredients: B (Finding coconut extract actually took a lot of work
  • Ease of Prep: C (the cake was easy to mix, the meringue icing was a horrible horrible mess and time waste suck)
  • Time: B (about 25min prep…frosting took 15 minutes of beating…, 40min cook)
  • Appearance: A (I thought they were pretty)
  • Cake (texture and taste): A+++ (fluffy, moist AMAZING.  AAHHmazing. No seriously guys, I at)
  • Icing (texture and taste): C (Fail.  But, that’s my fault.  There may have been specks of)
  • Final Grade: A- (really, this is because I love the cake so much.  Man, I want to make some more now…)

Next up: Non-red Red Velvet