Still stress baking, I was inspired by the beautiful coconut cake made by the food librarian to make coconut cupcakes. The coconut cake, a beautiful chiffon with coconut milk, is from Sky High: Irresistible Triple-Layer Cakes and seven minute frosting from Maratha Stewart with coconut on top.
I took the food librarian suggestion use the 7 minute frosting instead of the cream cheese frosting.
This was the first time I made 7 minute frosting. It took longer than I thought for the egg whites to form soft peaks. But I thought it tasted pretty good (next time I will cut back on the sugar and looked nice.
I made some mini cupcakes.
I also made regular cupcakes.
A few of them stuck to the pan so I stacked the tops like a layer cake.
It was delicious.
It has a great delicate crumb. The frosting is great but a little sweet.