MACADAMIA COCONUT CUPCAKES

Number one! First and foremost, you are going to place your egg whites and sugar in a double boiler, or in a bowl over a pan of simmering water, over medium heat. Don’t stop whisking this mixture, or the bottom may cook. You don’t want to cook the egg whites, you just want to bring them to a safe temperature, which would be 140F.

I bring it up to 138F, because it will continue to raise the temperature as you remove it from the heat source.

Number two! Pour this mixture in the bowl of a stand mixer. Be careful when you do that. Because the bottom of the bowl might have accumulated water from the condensation. You don’t want to let any water touch your meringue, or it will make it unstable and ruin it completely.

A little tip, if you’re using a KitchenAid and you have a heat proof bowl, simply use your bowl over a small pan with simmering water to make the base for the meringue. This way, you don’t have to transfer the mixture to another bowl, and most importantly, less dishes

If the case is that the butter is too soft, your buttercream will have a hard time firming up.

What to do? You should try to stick your bowl in the fridge for 15-30 minutes to give the butter a chance to become harder. Remove from the fridge and start whipping again. If the buttercream is still soupy, you most likely fall into the second category.




Unfortunately, if it was the second case scenario, you will have a hard time making this buttercream work. Depending on how much you’ve underwhipped your meringue before adding the butter, it will be irreversible.

What to do? Keep whipping for 15 minutes and see if it works and becomes buttercream. If, after 15 minutes, your buttercream is still soupy, you should probably start over.

Ingredients
Vanilla Cupcakes

• 158 grams all-purpose flour 1 1/4 cup, 5.6 oz
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 large eggs
• 120 grams canola oil 1/2 cup, 4 oz
• 150 grams sugar 3/4 cup, 5.3 oz
• 2 teaspoons vanilla extract
• 122 grams buttermilk 1/2 cup, 4.3 oz

Swiss Meringue Buttercream

• 160 grams egg whites 4 egg whites, 5.6 oz
• 200 grams granulated sugar 1 cup, 7 oz
• 340 grams cold unsalted butter 24 tablespoons, 12 oz
• 2 teaspoons vanilla

Coconut Fudge balls (Beijinho)

• 1 can condensed milk 14 oz.
• 1 /2 cup unsweetened shredded coconut
• 1 tablespoon butter

Macadamia Custard

• 120 grams milk 1/2 cup, 4 oz
• 250 grams ground macadamia nuts 1 cup, 8.8 oz
• 2 egg yolks
• 100 grams sugar 1/2 cup, 3.5 oz
• 2 tablespoons cornstarch
• 2 teaspoons vanilla

For the top

• 2 cups shredded coconut
• Get Ingredients Powered by Chicory

Instructions

1. Vanilla Cupcakes
2. Pre-heat oven to 350F.
3. Sift flour, baking powder, baking soda and salt together. Set aside.
4. Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
5. ..................................

for full instruction please see : www.piesandtacos.com

source https://cakecooking-recipes.blogspot.com/2018/11/macadamia-coconut-cupcakes.html