Versión en Español
Vanilla cupcake is a classic! Fluffy and light cake filled with a delicious coconut candy. The frosting is the popular buttercream, but if you want a yummier option you can try this one.
4 egg whites
1/2 tsp salt
1 cup sugar
130g unsalted butter in room temperature
2 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/2 cup yogurt
Coconut candy or any fruit jelly
100g unsalted butter in room temperature
1/2 cup confectioner's sugar
1/2 tbsp milk
1 tsp vanilla extract
1. Preheat the oven to 350˚F.
2. Whip the egg whites with salt until stiff but not dry. Chill in an airtight container. In the same bowl, cream butter and sugar until is pale and fluffy. Beat in vanilla extract. Alternately, always beating in minimum speed, add flour with baking powder and yogurt. When the ingredients are ended turn off the beater immediately. Gently fold in the whipped egg whites.
3. Fill muffin cups with the batter and bake for about 30 minutes or until a toothpick is inserted in the center comes out clean. Let cool over a rack.
When the cupcakes are cooled, cut a small circle in the center. Fill with a little coconut candy or jelly and cover with the removed cake piece.
Cream butter with sugar, milk, vanilla extract and the food coloring until is smoothy. If necessary add a little more sugar. Cover the cupcakes with buttercream and sprinkle shredded coconut.
Serve: 20 small cupcakes.