Coconut Macaroon Filled Buttermilk Cupcakes
Makes 28-29 medium-size cupcakes
Coconut Macaroon
Ingredients
- 4 cups sweetened flaked coconut
- 2 cups crushed butter cookies/ shortbread cookies
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
- zest of 1 lemon
Instructions
- In a food processor, blitz butter cookies until finely crushed.
- In a medium-size mixing bowl, combine crushed cookies, sweetened flaked coconut, and lemon zest. Mix well.
- Stir vanilla into the condensed milk and pour over the dry ingredients.
- Mix well and set aside.
Buttermilk Cake Batter
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) softened unsalted butter
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla
- 1 cup buttermilk or sour milk*
- 4 egg whites
* (If you can’t find buttermilk, you can add the juice of half a small lemon into evaporated milk to equal 1 cup. Let stand for 5 minutes and stir.)
Instructions
- Let egg whites stand at room temperature. Preheat oven to 350’F.
- Sift together flour, baking powder, baking soda and salt.
- In a large mixing bowl, beat on low speed the butter and sugar, then add the vanilla and buttermilk.
- Slowly incorporate the flour mixture into the buttermilk mixture by still beating on low for 1 minute or until well combined, scrape bowl and beat 30 seconds more.
- Add egg whites; beat on medium speed for 30 seconds.
- Line medium-size muffin tins with cupcake liners.
- Using a small ice cream scooper (approx. equivalent to 1 1/2 tablespoons), place a scoop of coconut macaroon mixture onto each cupcake liner until all mixture is scooped out.
- Using a medium-size ice cream scooper (approx. equivalent to 2 1/2 tablespoons), top each mound of macaroon with the cake batter.
- Bake cupcakes for 20-25 minutes or until toothpick inserted on center comes out clean and tops spring back when lightly touched.
- Cool on wire racks.
Content and Image by Jeannie Maristela-Gust
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