thanks i couldnt get them to down load only in html format so may i ask how did you do it? Delma ----- Original Message ----- From: "Sherri Crum" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, October 18, 2006 7:47 PM Subject: [RecipesAndMore] A Recipe From 101 Recipes ...
> > Hi Everyone, > > I went to the site Steve gave us the URL for. I looked at a few > recipes and decided to take Jumbo Coconut Cupcakes for you. > > Here is what it said and how it looked. > > Sherri > > ***** > Jumbo Coconut Cupcakes > > December 13, 2004 | > by > Heidi > > From: > Baking by Flavor > Page: 346 > > Tis the season for treats, sweets, and all things peppermint. I'm > going to try to cram a couple entries in between now and Christmas for > all of you in need > of sweet > party treats, > and > cookie-swap friendly > quickies. > > These Jumbo Coconut Cupcakes have been staring at me from the cover of > Lisa Yockelson's book since last Christmas. I love the billowy frosted > tops that > look like a coconut blizzard just blew through your kitchen. I decided > to give them a shot, and hoped that the cupcake part of the equation > matched up > to the picture-perfect promise of knee-deep frosted tops. > > The batter for these cupcakes came together beautifully. It was thick, > and smooth, and floppy. I was able to spoon it into the cups. > > As I have learned the hard way, not all cupcake recipes are created > equal, and it is easy to end up with flat, dense cupcakes. These were > absolutely beautiful. > They blossomed from their muffin tins, set right up, and then behaved > perfectly until they glowed with a kiss of gold from the heat of the > oven. Of course, > then I worried about taking them out of the oven, worried that they > were going to collapse, crack, and/or sink in the middle (all easily > fixed with a generous > dose of frosting), but I was oh-so close to perfection. The cupcakes > held perfectly. No sinking, slumping, or fissures. I let them cool, > while I whipped > up the coconut cream cheese frosting. > > The frosting was easy and delicious. I was after a thick, structured > frosting as opposed to a thin, watery icing. The picture on Lisa's > cover looked thick > and structured, so I was hoping that what I was seeing was what I > would get. The frosting came together easily and with no lumps (!). I > used organic powdered > sugar, and ended up using a bit more of it than the recipe called for > which may have had something to do with the consistency of the organic > powdered sugar. > I also used a beautiful Sierra Nevada cream cheese which is a little > different than the old supermarket standby - it is made slowly, isn't > forced drained, > and uses no gums or stabilizers. I just kept adding powdered sugar > until the frosting looked like the picture. Sure enough, before I knew > it, I had a delicious > frosting with the consistency of wall spackle -perfect for making > dramatic peaks and swirls. > > Small, medium, or jumbo -- These cupcakes are the epitome of what a > cupcake can aspire to be. Perfect for wintertime and the holidays > because they look > as if they just came in from a terrific blizzard. Don't skimp on the > frosting. > > Jumbo Coconut Cupcakes > > Sour Cream Coconut Cupcake Batter > Block quote start > > 2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour > 1/2 teaspoon baking soda > 3/4 teaspoon salt > 3/4 teaspoon nutmeg > 12 tablespoons (1 1/2 sticks) unsalted butter, softened > 1 1/2 cups superfine sugar > 3 large eggs > 2 1/2 teaspoons pure vanilla extract > 3/4 cup thick, cultured sour cream > 1 cup tightly packed sweetened flaked coconut > > Coconut Cream Frosting (see recipe below), without the addition of the > sweetened flaked coconut, for topping the baked cupcakes > > About 1 1/2 cups sweetened flaked coconut, to top the frosted cupcakes > > Bakeware needed: > 8 jumbo muffin/cupcake cups (two pans each holding six individual > muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches > deep, with a capacity > of about 1 1/8 cups (hs note: I used standard muffin pans. When I > filled the cups 2/3 full, I got nice classic cupcakes. When I filled > to the top I got > big, jumbo-style cupcakes. Both were great, and plenty jumbo for me.) > > Nonstick cookware spray, for preparing the muffin/cupcake pans > Block quote end > > Preheat the oven to 375. Film the inside of the muffin/cupcake cups > with nonstick cooking spray. Set aside. > > Sift the flour, baking soda, salt, and nutmeg onto a sheet of waxed paper. > > Cream the butter in the large bowl of a freestanding electric mixer on > moderate speed for 3 minutes. Add half of the superfine sugar and beat > for 1 minute; > add the balance of the superfine sugar and beat for 2 minutes longer. > Beat in the eggs, one at a time, mixing for 45 seconds after each > addition. Blend > in the vanilla extract. Scrape down the sides of the mixing bowl > frequently with a rubber spatula to keep the batter even textured. > > On low-speed, alternately add the sifted mixture in three additions > with the sour cream in two additions, beginning and ending with the > sifted mixture. > The batter will be smooth, moderately thick, and buttercream-like. On > low speed blend in the coconut. > > Divide the batter among the prepared muffin/cupcake cups, mounding it > slightly in the center. > > Bake the cupcakes for 30 to 35 minutes (hs note: less if you use > smaller tins), or until risen and completely set. When baked, a wooden > pick inserted in > the center of a cupcake will withdraw clean. > > Cool the cupcakes in the pans on racks for 15 minutes. Carefully > remove the cupcakes to cooling racks. Cool completely. > > Using a flexible palette knife, spread the frosting as thickly as > possible on top of the cooled cupcakes, making a thick 2-inch cap on > top. Sprinkle the > frosted surfaces of the cupcakes with the coconut. Refrigerate any > cupcakes not served within 2 hours. > > Makes 8 jumbo frosted cupcakes. > Block quote start > > Coconut Cream Cheese Frosting > 12 ounces (one and one-half 8-ounce packages) cream cheese, softened > 5 tablespoons (1/4 stick plus 1 tablespoon) unsalted butter, softened > 2 1/2 teaspoons pure vanilla extract > 3 tablespoons heavy cream > 1/8 teaspoon freshly grated nutmeg > 5 1/2 cups unsifted confectioners' sugar (hs note: I used more) > 3/4 cup lightly packed sweetened flaked coconut > Block quote end > > Using an electric hand mixer, beat the cream cheese and butter in a > large mixing bowl on moderate speed for 1 minute, or until creamy and > well combined. > Blend in the vanilla extract, heavy cream, and nutmeg. On low speed, > add the confectioners' sugar in three addition, beating until > thoroughly combined > before adding the next batch. Scrape down the sides of the mixing bowl > frequently with a rubber spatula to keep the frosting even textured. > > if you are preparing the frosting in advance, press a sheet of > food-safe plastic wrap over the surface of the frosting and set aside. > use the frosting within > 30 minutes of mixing. All baked goods topped with cream cheese > frosting should be kept refrigerated after the frosting has set. > > Makes about 4 1/2 cups. > > From > Baking by Flavor > (Wiley, 2002) > > Comments (11) | > category: > Baked Goods, > Desserts, > Holiday Recipes > print-friendly recipe > add to del.icio.us > add to reddit > > google_ads_frame frame > > Ads by Goooooogle > Advertise on this site > Lose 20 Pounds in 3 Weeks > The Amazing Tea that Melts Ab Flab! Melts Away 1 Jean Size Every 7 Days > www.AncientWulongTea.com > > Free Mexican Cookbook ... > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.1.408 / Virus Database: 268.13.5/483 - Release Date: 10/18/2006 > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
