I love it when a couple ties the knot. The rosy smiles and high held glasses makes me feel like the world is hopeful and warm. I am not particularly affected by flowers, elaborate dresses or the fuss of arrangements. Frills can feel like such an extraneous distraction. It is much more romantic, let's say, for the couple to gather friends at the bar where they met as did our friends Olgu and Greg.
Cake, however, is celebratory. Conveniently I am pretty good at making cake (but less so at decorating it). Besides, layers of brightly colored fondant is not delicious.
For the cake (adapted from Cupcakes by ShellyKaldunski):
Makes 20 to 24 cupcakes
- 2 eggs plus 2 egg whites
- 2 cups of flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks of butter
- 1 3/4 cups sugar
- 2 teaspoon vanilla extract
- 2/3 cup shredded coconut plus more for garnish
Position your rack int he center of your oven and preheat to 350 degrees.
Chop the shredded coconut. In a large bowl whisk together the flour, baking powder, salt and chopped coconut. Using a stand mixer cream together the butter and sugar. It should look light and fluffy. Add egg, egg white and vanilla to the creamed butter mixture and beat until combined. Add flour mixture in three additions mixing well in between each one. Scrape down the sides of the bowl as needed.
Line your cupcake pan or muffin tins with paper cupcake liners. Divide the batter equally. Each section should be filled about three fourths of the way. Bake for approximately 20 minutes. To test if done, stick a toothpick halfway down the middle and if it comes out clean it is ready. Let cool completely before icing.
For the frosting (adapted from Mark Bittman's How to Cook Everything):
- 1 stick of butter
- 4 cups of confectioners sugar
- 6 to 8 tablespoons of coconut milk
- 2 teaspoons vanilla extract
In a stand mixer cream the butter with the paddle attachment. Add sugar gradually and ad alternate with coconut milk and vanilla. Beat well after each addition.