Here are the ingredients that you will need to make these coconut cupcakes and swiss buttercream:
- 4 tablespoons (½ stick) unsalted butter, melted
- ¾ cup sugar
- 3 tablespoons light brown sugar
- 2 eggs
- ½ cup vegetable oil
- 1 teaspoons vanilla extract
- ⅔ cup buttermilk
- 1 ¼ cup flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup sweetened flaked coconut
- 6 large egg whites
- 2 cups granulated sugar
- 1 and 1/2 cups unsalted butter, softened (For better results use Kerry Gold butter)
- 2 teaspoons pure vanilla extract
- Pinch of salt
Here are the instructions that you will need in order to make the coconut cupcakes:
First, preheat the oven to 350°F. Line the cupcake pan with cupcake liners.
Then, in a medium bowl whisk together your butter, sugar and eggs until well combined. Whisk in oil and vanilla. Whisk in the buttermilk.
In a large bowl, combine your flour, baking powder and salt, then whisk in your wet mixture until smooth. Stir in your coconut. Use a ¼ cup to scoop your batter into the cupcake tin. Bake for 18 to 20 at 350°F.
Here are the instructions that you will need in order to make the swiss meringue buttercream:
First, separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites.
Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out about 4 minutes.
The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant-read thermometer. Grab a spoon, dip it in the mixture and touch the back of the spoon and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes.
If the bowl and meringue still feel warm, wait until both cool to room temperature before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.
Switch the stand mixer to the paddle attachment if you have one. On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.