Thursday, April 23, 2009

Salted Coconut Almond Cupcakes (gluten free, milk free)

Greek Easter was this past Sunday. I cooked Sunday Easter dinner at my house for a small group of us. Growing up my step-mother, Patti, was one of the best bakers I knew. Every Easter Patti would make a delicious coconut cake in form of a lamb. I loved it! This Easter I was feeling nostalgic and wanted to recreate this as my gluten free and milk free interpretation as cupcakes. Who does not like cupcakes? And it is a great means to mind your portions.

There is a great almond flour sponge cake that I thought would be perfect that comes from
The Food and Life of Oaxaca. I substituted light coconut milk for whole milk that the original recipe calls for. The frosting had be sweet and light; I adapted a recipe from Paula Deen's son for a 7-minute frosting, reduced the quantity in half. 7-Minute frosting reminds me of a delicious marshmallow fluff. And I added in salt to round out the sweetness and give depth to the coconut and almond flavors, with additional on top that can decorative. This recipe is guaranteed to please; it is spongy, sweet, coco-nutty, and messy! And it yields about 20 regular size cupcakes.





Salted Coconut Almond Cupcakes, gluten free & milk free

Ingredients:
Coconut Almond Cake Ingredients: (to measure, use the scoop & sweep method)
4 large Eggs, separated

1/2 cup Granulated Sugar
1 cup finely Ground Blanched Almonds (I used Bob's Red Mill Almond Meal)
1 cup Cornstarch or Tapioca Flour (Tapioca makes a more spongy cake)
1/4 teaspoon salt
1/2 cup Light Coconut Milk, room temperature

Salted Coconut 7-Minute Frosting Ingredients:
1/4 cups sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
2 tablespoons + 2 teaspoons
1 egg whites
1/2 teaspoons pure vanilla extract
1-1 1/2 cups coconut, flaked and sweetened
1/2 tsp your choice of finishing salt: kosher, sea salt, fleur de sel, pink salt, blue/turquoise salt, or smoked salt if you feel adventurous

Directions: Preheat oven to bake at 350F
Coconut Almond Cupcakes:
  1. In a large bowl, beat the egg yolks and sugar together until the mixture is thick and lemon-colored and falls from the beaters in a ribbon, about 3 minutes.
  2. Sift together the almond meal + cornstarch/tapioca + salt.
  3. Beat into the almond mixture alternately with the coconut milk, in three additions.
  4. In a separate, deep bowl, beat the egg whites to stiff peaks (make sure you are using clean beaters and there is no trace of egg yolk in there); fold gently into the almond batter.
  5. Portion the batter into the cupcake foils, about 3/4 full. Bake for ~ 17 minutes, or until a toothpick inserted into the center comes out clean.
Salted Coconut 7-Minute Frosting:
  1. Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. This can be make-shifted using a mixing bowl over a saucepan. NOTE: Do not attempt to replace coconut milk for the water => the fat in the coconut milk will prevent the frosting from whipping up.
  2. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
  3. Frost the top and sides of the cake. Sprinkle top and sides of each cupcake with coconut.
  4. Finish the cupcakes with an addition sparse sprinkling of salt of your choice or what you have on hand.
-Erin Swing
The Sensitive Epicure

1 comment:

Sophie said...

Hey Erin,
These cupcakes lok adorable & so tasty!!
Great dessert!! Yum! I love them!