This recipe was posted in the Los Angeles Times by the owner of Sprinkles cupcakes.
These cupcakes turn out very similar to the sprinkles cupcakes, super dense, moist and rich.
I want to try out an "almond joy" version by adding a little cocoa to the batter, but keeping the white frosting. I'll post pictures when I do.
Hope you enjoy!
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk (I used coconut milk)
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
Coconut Cream Cheese Frosting
Makes about 2 1/2 cups
8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings (I sauteed in coconut oil)
In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.