Chocolate Almond Cupcakes

on

Chocolate-Almond Cupcakes with Fluffy Coconut Frosting
Nancy Harrison
Makes 12 cupcakes
Ingredients
  • 3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
  • 1 1/2 cups sugar
  • 6 cups sweetened shredded coconut (from two 14-ounce bags)
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ounces unsweetened chocolate
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 1 (13 1/2-ounce) can unsweetened coconut milk, stirred
  • 2 teaspoons pure vanilla extract
  • Seven Minute Frosting
  • Jordan almonds (optional)
  • Special equipment: 2 nonstick muffin pans, each with 6 large (1-cup) cups
Preparation
Preheat oven to 350°F. Butter muffin cups.
In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.
  Seven Minute Frosting
Ingredients
  • 1 cup plus 2 tablespoons sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 tablespoon pure vanilla extract
Preparation
In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.
Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered




Comments

Post a Comment