Coconut and Rum Cupcakes:
1 3/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup packed shredded coconut flakes
1 1/2 sticks of unsalted butter (softened)
2 whole eggs + 2 egg whites
1 1/3 cups sugar
3/4 cup coconut milk
2 tsp pure vanilla extract
1/3 cup dark rum ( I used pyrat rum)
- Preheat the oven to 350 degrees and line your cupcake tin.
- In a medium sized bowl, whisk together all of your dry ingredients: flour, baking soda, salt, coconut flakes.
- In a small bowl, mix together all wet ingredients
- In your electric mixer, with the paddle attachment, cream together the butter and sugar until fluffy. Add eggs 1 at a time and beat after each addition.
- Reduce the speed to low, and add the dry ingredients to the butter mixture in 3 additions, alternating with the wet, and ending with the dry. Mix completely and scrape down the sides of the bowl as needed.
- Fill the cupcake liners about 3/4 full and bake for 25 minutes. They should spring back when lightly touched and a toothpick should come out clean when placed in the center.
Whipped Cream:
4 cups of heavy creamm
1/4 cup confectioner's sugar
1/2 tsp vanilla extract
1/4 cup confectioner's sugar
1/2 tsp vanilla extract
- With the whisk attachment, combine all ingredients and beat on medium speed for about 3 minutes. Soft peaks will form.
- You can either spoon or pipe onto your cupcakes, and/or eat directly from the bowl.
Julia Child's Chocolate Mousse:
3/4 cup superfine sugar
4 eggs, separated
1/4 cup orange liqueur
6 oz semi-sweet chocolate, chopped
4 tbsp strong coffee
1 1/2 sticks unsalted butter, cut into tablespoons
a pinch of salt
1 tbsp sugar
- In a stainless steel bowl with the whisk attachment, beat together the egg yolks and the superfine sugar until it is thick and pale yellow in color, and when you lift the whisk up, it forms a thick ribbon.
- Add in the liqueur until it is well combined with the sugar and egg yolks.
- Set the bowl over a pot of simmering water (make sure the bowl is not submerged into the water). Beat until it becomes frothy and becomes hot to the touch.
- Place the mixing bowl into an ice bath, and beat for a few minutes until cool.
- Melt the chopped up chocolate with the coffee.
- Add the butter one tablespoon at a time and beat until smooth and creamy.
- Slowly add the chocolate mix.
- In a separate bowl, beat together the egg whites, and salt until soft peaks form. Add in the remaining sugar and beat until you create stiff peaks.
- Stir in a quarter of the egg whites to your creamed mixture until it is well incorporated, then gently fold in the rest.
- Distribute into individual containers and refrigerate for at least 4 hours.
