By Martha Thompson, Director of Guest Relations
In the pageant of desserts, coconut takes the crown in my book. I am a huge fan of coconut in all its forms, and this recipe is definitely one of my favorites. Because these delicious cupcakes have a strong resemblance to snowballs, I love making them during the winter months. When I’m ready to serve, I display them on a three-tiered cake stand like a pile of snowballs. I hope you enjoy this surprisingly light and billowy cupcake! Each bite is loaded with sweet and creamy coconut flavor. Enjoy!
2 1/2 cups cake flour (no substitutions)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 sticks unsalted butter, softened at room temperature
2 cups sugar
5 large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
Silver cupcake liners
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites at room temperature
1 1/2 teaspoons pure vanilla extract
1 bag of sweetened coconut flakes (Martha prefers Baker’s brand)
(Cupcakes can be made a day in advance and stored in airtight container. Icing is better made within hours of serving.)
*This is not Martha's original recipe. She has been making these for years, but doesn't know where the recipe originated.
Get more recipes and behind-the-scenes news straight from Martha by following her on Twitter @marthas_place.
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