2 ¼ cups (350 grams) all-purpose flour
1 ¾ cups (350 grams) sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup Real California butter, softened
2 egg whites
1 cup Real California whole milk
1 ½ teaspoons vanilla extract
1 vanilla bean, split, seeds scraped
Meringue Frosting (recipe below)
1 cup toasted coconut
Heat oven to 350°F. Line standard muffin tins with 24 paper liners. In a mixing bowl fitted with the paddle attachment, mix together flour, sugar, baking powder and salt. Add butter to dry ingredients, mixing until butter disperses evenly and mixture resembles cornmeal. In a small bowl, whisk together eggs, egg whites, milk, vanilla extract and vanilla bean seeds. Slowly add to dry ingredients, mixing until well blended.
Spoon batter into paper liners. Bake 12-15 minutes or until top of cupcakes spring back when touched and a toothpick inserted into the center comes out clean. Cool in tins 5 minutes; remove from tins and cool completely on a wire rack.
When cupcakes have cooled, fill a pastry bag with meringue frosting. With an inverted pastry tip or apple corer, cut a hole out of the middle of each cupcake from the top. Fill holes and frost cupcakes with meringue frosting. With a kitchen torch, toast frosting until lightly browned; sprinkle with toasted coconut.
Makes 24 cupcakes
4 egg whites
2/3 cup sugar
1/2 teaspoon cream of tartar
In a medium, heat-proof bowl, mix together all ingredients. Over a pot of boiling water, whisk mixture until it appears foamy and reaches 165°F on a candy thermometer. Transfer to a mixer fitted with a whisk attachment and beat until cool.
Recipe courtesy of Kate McEachern, Cupkates, San Francisco, Calif.