Coconut Cloud Cupcakes

This is my entry for the cupcake event hosted by Cupcake Bakeshop and Vanilla Garlic.

I was looking in the back of my baking cupboard (at the various impulse purchases I’ve made over the years thinking at the time, ‘I could make something yummy with that someday’) and I found a jar of cloudberry jam that I’d picked up the last time I was in Ikea and immediately thought of pairing it with coconut. I don’t know exactly why. The cupcakes themselves are based on my go-to white cake recipe. It’s a classic. And cloudberries are a pale yellow Scandinavian berry with the somewhat sour-tart flavors of apricots and green grapes. It’s a bit unusual but pairs well, I think, with the sweetness of the cake. The Italian buttercream is silky smooth and light and the coconut adds a bit of texture and crunch to round out the bite. They’re super yummy!

Coconut Cloud Cupcakes
makes about 24 cupcakes

1 cup milk, room temperature
3/4 cup egg whites (about 6), room temperature
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons (1 1/2 sticks or 6 ounces) unsalted butter, room temperature

Italian Buttercream frosting (below)
1 cup cloudberry jam
2 cups shredded coconut, toasted

Adjust oven rack to middle position and preheat to 350 degrees F. Line two cupcake pans with cupcake papers and set aside.

Combine the milk, egg whites and vanilla in a glass measuring cup and mix with a fork until blended.

Sift together the cake flour, sugar, baking powder and salt in the bowl of your mixer. Add the butter and beat on low speed until the mixture resembles moist crumbs and no powdery ingredients remain.

Add all but 1/2 cup of the milk mixture and beat on high speed for 2 minutes or until smooth and slightly fluffy. Scrape down the sides of the bowl and add the remaining milk mixture. Beat again on high speed for 1 minute more.

Use an ice cream scoop to divide the batter evenly between each of the cupcake cups. Bake for 20 to 25 minutes, rotating pans at least once, until a cake tester or toothpick inserted into the center comes out clean.

Allow cupcakes to cool completely before frosting them.

Italian Buttercream

3/4 cup granulated sugar, divided
1/4 cup water
5 large egg whites
2 cups (4 sticks or 1 pound) unsalted butter, room temperature and cut into pieces
1 1/2 teaspoons vanilla

Combine 1/2 cup granulated sugar and the water in a saucepan. Do not stir. Cook over medium-high heat until the temperature of the mixture reaches 230 degrees F. Add the egg whites to the bowl of your mixer and whisk on medium speed until frothy. Slowly add the remaining 1/4 cup of sugar and beat until the meringue forms medium peaks. When the sugar mixture reaches 240 degrees F, pour it in a slow steady stream into the meringue with the mixer on medium-low speed. Increase the mixer speed to high and whip the meringue until it cools to room temperature and forms stiff peaks.

Slowly add the butter, one piece at a time, with the mixer on high speed until fully incorporated. The buttercream will appear to break and curdle. This is absolutely normal (it freaks me out every time)! Continue to add whip the buttercream on high speed until it becomes silky smooth and increases in volume.

Add the vanilla extract and blend to combine.

While the buttercream is mixing you can begin to cut into the tops of each of the cupcakes at a 45 degree angle. Remove the cone-shaped piece and fill the center with a scant teaspoon of cloudberry jam. Place the cone-shaped piece of cupcake back into place and press gently to spread the jam.

Pipe the buttercream onto the cooled cupcakes. Sprinkle liberally with toasted coconut and serve.