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Here’s my first official food/recipe post!

If you do have me on facebook, you’ll notice that this photo is actually meant for my blueberry-coconut cupcakes. I’ve since made it as Raspberry-coconut and to be frank, I think that combination goes way better!

The great thing about this recipe for me is that it has coconut. I’ve always loved drinking from a fresh coconut and eating the flesh when it is young and tender. I’d never baked with coconut before so when I first tried this out, it was amazing! The taste of the coconut is neither too strong nor too subtle. It adds abit of crunch and leaves a good enough coconut taste! The slight sourness of the raspberry acts as a great compliment to the coconut and the two together is simply perfect. For a cupcake which already has so many merits, I needed to compliment it with a frosting that would be light and simple. That’s when I settled on a meringue frosting – tastes like marshmallow and is light enough such that it doesn’t steal attention away from my cupcake.

I shan’t ramble on and on about how great this cupcake is, but leave it to you to try!

Without further ado, here’s the recipe:

Makes about 14-16 standard muffin cups

Ingredients:

  • 125g Butter
  • 180g Caster/Fine sugar
  • 3 Eggs
  • 125g Cake Flour
  • 4g Baking Powder
  • 45g Desiccated Coconut (I always just put a bit more)
  • 75g Sour Cream

Directions:

  1. Cream Butter & Sugar till pale (I realized that the paler it gets, the nicer my cake turns out)
  2. Add in eggs one at a time (You can put in some Sponge Gel too if you’re afraid that your cake will split)
  3. Fold in the dry ingredients and sour cream, alternating them, starting with dry and ending with dry.
  4. Bake in a preheated oven at 175 degrees celcius for 20 minutes or when done.

For the meringue frosting, i took a short cut on this one (and because I have too much meringue powder). The recipe comes with the packaging and is really simple to use.

Alternatively, I find a traditional meringue good too!

Meringue Frosting, adapted from allrecipes.com 

  • 1 cup white sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla extract
Directions:
  1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
  2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

Hope that at least some of you will be interested to try it out. If you do, drop me a comment on how it turns out!

xx

Eug