
COCONUT MACAROON FILLED BUTTERMILK CUPCAKES

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I came up with this cupcake recipe out of my pure wicked craving for three sweet things- sweetened flaked coconut, YEMA (a rich, chewy and decadent milk candy made of sweetened condensed milk, egg yolks and flavored with either lime zest or mixed in with nuts such as peanuts, pili nuts or cashews. This confection was introduced in the Philippines by the Spanish during the colonial era and was later modified by the Filipinos incorporating sweetened condensed milk to the original recipe which was basically just egg yolks and sugar-yema) and moist golden cake. It took me a good 30 minutes to conceptualize and formulate the recipe. First, I thought of making a yema-like filling that also incorporates flaked coconut, the result- an egg-less coconut macaroon filling. Second, I want a cake that is spongy yet a bit dense and moist, and what I came up with was a cake batter that is a cross between a spongecake and a pound cake, the result- a buttermilk cake using unbeaten egg whites (means I did not make the egg whites foamy and stiff beforehand). And I have to say, I did a mighty good job with my 30 minutes of pondering. These cupcakes came out exactly the way I anticipated a small decadent treat with rich, milky, and coconutty filling encased in moist and decently dense golden cake. All I can really say is, you (yes, you!) have to make it to believe it or me. :)
ingredients
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serves: 28
Coconut Macaroon
4 cups sweetened flaked coconut
2 cups crushed butter cookies/ shortbread cookies
1 can sweetened condensed milk
1 teaspoon vanilla
1 zest of lemon
Buttermilk Cake Batter
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) softened unsalted butter
1 1/2 cups granulated sugar
2 teaspoons vanilla
1 cup buttermilk or sour milk*
4 egg whites
(If you can’t find buttermilk, you can add the juice of half a small lemon into evaporated milk to equal 1 cup Let stand for 5 minutes and stir)
Servings Per Recipe: 28
Amount per Serving
Calories: 236
- Total Fat: 9 g
- Saturated Fat: 6.3 g
- Trans Fat: 0.1 g
- Cholesterol: 16.2 mg
- Sodium: 155.7 mg
- Total Carbs: 35 g
- Dietary Fiber: 1.6 g
- Sugars: 24.1 g
- Protein: 4.5 g
preparation

comments
Mommy_loves_to_cook
August 19, 2011