As a baker I take as a personal challenge (and offense) when someone doesn’t like a certain dessert, cupcake or anything that is sweet (especially when chocolate is involved). But I have realized, with a lot of patience and tolerance (not and easy thing) that not everyone likes sweets as much as I do.
As an only girl in my family I use my two brothers as guinea pigs (we have a love/hate relationship about this), and I take personally when they dislike something and make my personal challenge and mission to bake something they will absolutely love.
vanila cupcake with a white chocolate and coconut ganache filling. Toping with vanilla buttercream with a small hint of coconut and coconut shavings for garnish.
We can all thank this cupcakes to my brother (who is not a fan of chocolate).
I decided to make a vanilla cupcake!…with a little hint of coconut!
I took the recipe from my baking addiction, but changed it a little bit (cut everything in half) and added a ganache for flavor purposes!
Yields (35 – 40) mini cupcakes
For the cupcake you will need:
remember, always measure your ingredients first. It’ll make your life EASIER!
1 cup all purpose flour
2 tbsp cornstarch (recipe called for cake flour and i didn’t have any in hand so i followed the tip from joy the baker on how to make some)
1/2 tbsp baking powder
1/4 tsp salt
3/4 cup milk
2 egg whites at room temperature
57 grams of butter (1/2 stick)
3/4 cup sugar
seeds scrapped from a vanilla bean
2 tsp vanilla extract
** I didn’t have any vanilla bean so i added an extra tsp of vanilla extract!
Instructions
- Preheat your oven at 356 Fº (180 Cº) and have your molds and cupcake liners ready
- In a large bowl sift together your flour, cornstarch, baking powder and salt.
- In a medium bowl whisk together your egg whites and milk.
- In your stand mixer soft your butter and add sugar until nice and fluffy. Add vanilla extract and 1/3 of flour mixture. Continue to mix while adding half of the milk/eggwhite mixture.
- After the batter is well incorporated add the rest of the dry and liquid ingredients and continue mixing for about 3 minutes or properly incorporated.
- Fill your liners (don’t over fill, this batter will rise. Fill your liners halfway)
- Bake for 8 – 9 min
Filling
You will need:
40 grams of white chocolate
1/4 cups of heavy cream
few drops of coconut essence
Instructions:
- Heat the heavy cream until simmering
- Pour cream over white chocolate and mix until smooth
- Add essence, mix and let it cool in the refrigerator.
Icing
You will need:
170 gr butter (1.5 sticks)
2 tsp CLEAR vanilla extract
340 gr (12 oz) confectioners sugar
3 tsp heavy cream
few drops of coconut essence (optional)
coconut shavings for decoration.
Instructions
- In your stand mixer softened your butter until light and fluffy.
- Incorporate little by little your confectioners sugar (until is all in)
- Add your vanilla extract and your heavy cream
- Add 2 – 3 drops of coconut essence (if desire)
Now assemble your cupcakes!!
When they are cold and ready pour the ganache and then topped them with this buttercream (it is to die for, nice and fluffy and heavenly! everything Buttercream should be!!)
now…just ENJOY!
vanilla cupcake filled with white chocolate and coconut ganache, topped with vanilla coconut buttercream
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