Это предварительный просмотр рецепта "Pink Swan Coconut Cupcakes".

Рецепт Pink Swan Coconut Cupcakes
by The Dusty Baker

Pink Swan Coconut Cupcakes

The coconut cupcakes are light and airy, with a cream of coconut glaze that adds extra sweetness. They're made gluten- and dairy-free, too, with a process that whips them into cakes as delicate as a pink swan ballerina.

Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: США American
Приготовление: Порций: 18

Ингредиенты

  • Ingredients: Cakes
  • 12 Tbsp Earth Balance Vegan Buttery Spread at room temperature
  • 3 eggs at room temperature
  • 2 1/4 cup gluten-free flour (I used the high-protein mix)
  • 1/2 cup sugar
  • 3/4 cup xantham gum, sugar or sweetener of choice
  • 1 tsp salt
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 1/2 cup dried unsweetened coconut
  • 1 cup canned coconut milk
  • 2 tsp vanilla extract
  • Ingredients: Coconut Glaze
  • 1 can of creme of coconut (different than coconut cream)
  • 3 cups powdered sugar
  • 1/2 cup tapioca starch

Инструкции

  1. Combine the dry ingredients in one bowl, and the coconut milk and vanilla in another
  2. In a third, large bowl, cream the Earth Balance until fluffy, then add the sugar and xylitol and beat until smooth and fluffy
  3. Add the eggs one at a time, beating thoroughly between additions
  4. Start with dry and end with dry. That is, add 1/3 cup of the dry ingredients and beat until incorporated. Then add 1/2 of the coconut milk and repeat until all ingredients are blended
  5. Fill into 18 cupcake tins
  6. Bake for 23 minutes or until a toothpick inserted comes out clean
  7. Cool completely before glazing
  8. Now, I learned through this recipe that there is, indeed, a difference between coconut cream and cream of coconut. I was thinking that I had bought coconut cream, which is essentially a thicker coconut milk, with a higher fat content. When in fact I had bought cream of coconut, which is a gel-like liquid that’s been sweetened with sugar. Not having time to go out and correct my mistake before guests came over, and recognizing that this was simply another dusty opportunity, I blended the ingredients together to produce a delightfully thick glaze. Now, this is not a frosting I, as a person who has hypoglycemia, will eat because it is all sugar (as frostings tend to be). But since the cakes were not particularly sweet, this was a perfect companion. And the coconut flavor came out that much more so in the glaze and therefore brought it out in the cakes.