Thursday, September 8, 2011
Cranberry Chiffon Coconut Cream Cupcakes
1 1/2 cups sugar
1 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
7 large eggs, room temperature
(2 whole eggs, 5 yokes) 5 whites reserved
3/4 cup Ocean Spray Cranberry Lime
1/2 cup vegetable oil
1 tbsp vanilla extract (clear)
1/2 tsp cream of tartar
Preheat oven to 325 degrees. Whisk sugar, flour, baking powder and salt together. In large bowl, whisk in two large eggs, 5 egg yolks (reserve whites in small bowl), juice, oil and vanilla. Add dry ingredients to wet and mix until batter is smooth. Beat whites until foamy (approx. 1 min) then add cream of tartar. Beat on med/high speed until very stiff for several minutes. Fold whites into batter until completely mixed. Spoon batter into cupcake wells lined with cupcake papers. Bake for approx. 12-14 mins, (ovens vary). Cool before frosting.
Note: While oven is hot you may at this point toast your coconut on cookie sheet. DO NOT BURN!!!! Remove cookie sheet from oven when coconut is toasted....cool.
2 cups Heavy whipping cream, very cold
1 small box instant vanilla pudding
1 cup coconut, toasted
Place medium size glass bowl and electric whisks in refrigerator to chill for several mins. Cream whips better when utensils are cold. Add cold cream to cold bowl and whip on high speed until starts to thicken. Add box pudding and mix until fully blended. Frost cupcakes and sprinkle with toasted coconut.