Esta es una exhibición prevé de cómo se va ver la receta de 'Pink Swan Coconut Cupcakes' imprimido.

Receta Pink Swan Coconut Cupcakes
by The Dusty Baker

Pink Swan Coconut Cupcakes

The coconut cupcakes are light and airy, with a cream of coconut glaze that adds extra sweetness. They're made gluten- and dairy-free, too, with a process that whips them into cakes as delicate as a pink swan ballerina.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 18

Ingredientes

  • Ingredients: Cakes
  • 12 Tbsp Earth Balance Vegan Buttery Spread at room temperature
  • 3 eggs at room temperature
  • 2 1/4 cup gluten-free flour (I used the high-protein mix)
  • 1/2 cup sugar
  • 3/4 cup xantham gum, sugar or sweetener of choice
  • 1 tsp salt
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 1/2 cup dried unsweetened coconut
  • 1 cup canned coconut milk
  • 2 tsp vanilla extract
  • Ingredients: Coconut Glaze
  • 1 can of creme of coconut (different than coconut cream)
  • 3 cups powdered sugar
  • 1/2 cup tapioca starch

Direcciones

  1. Combine the dry ingredients in one bowl, and the coconut milk and vanilla in another
  2. In a third, large bowl, cream the Earth Balance until fluffy, then add the sugar and xylitol and beat until smooth and fluffy
  3. Add the eggs one at a time, beating thoroughly between additions
  4. Start with dry and end with dry. That is, add 1/3 cup of the dry ingredients and beat until incorporated. Then add 1/2 of the coconut milk and repeat until all ingredients are blended
  5. Fill into 18 cupcake tins
  6. Bake for 23 minutes or until a toothpick inserted comes out clean
  7. Cool completely before glazing
  8. Now, I learned through this recipe that there is, indeed, a difference between coconut cream and cream of coconut. I was thinking that I had bought coconut cream, which is essentially a thicker coconut milk, with a higher fat content. When in fact I had bought cream of coconut, which is a gel-like liquid that’s been sweetened with sugar. Not having time to go out and correct my mistake before guests came over, and recognizing that this was simply another dusty opportunity, I blended the ingredients together to produce a delightfully thick glaze. Now, this is not a frosting I, as a person who has hypoglycemia, will eat because it is all sugar (as frostings tend to be). But since the cakes were not particularly sweet, this was a perfect companion. And the coconut flavor came out that much more so in the glaze and therefore brought it out in the cakes.