Cupkate's Marshmallow Coconut Cupcakes
Vanilla cupcakes filled with marshmallow and topped with toasted coconut. Fun bakery-style treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.
Cooking tools:
- Stand mixer
- Candy thermometer
- Kitchen torch
- Piping bag
- Apple corer
- Cooling rack
- Muffin tin
- Cupcake liner
- Toothpick
- Oven
- Mixing bowl
- Whisk
- Pot
Ingredients
- 2 1/2 cups all-purpose flour (350 grams)
- 1 3/4 cups Sugar (350 grams)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup Real California butter, softened
- 4 eggs
- 2 egg whites
- 1 cup Real California whole milk
- 1 1/2 teaspoons teaspoons vanilla extract
- 1 vanilla bean, split, seeds scraped
- 4 egg whites
- 2/3 cup sugar
- 1/2 teaspoon cream of tartar
- 1 cup toasted coconut
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