Macaroon Cupcakes Recipe
In a few words, Macaroon Cupcakes is described as heavenly, superb and outstanding. Macaroon Cupcakes makes a yummy Dessert. Dish up this Macaroon Cupcakes for a meal today and see it simply vanish.
Ingredients
Nonstick cooking spray
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
6 tablespoons (3/4 stick) unsalted butter or margarine, at room temperature
2/3 cup granulated sugar, sifted
2 large eggs, separated
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup low-fat (1% milk fat) milk
1/2 cup shredded sweetened coconut
Sifted confectioners sugar (optional)
Directions
1 Preheat the oven to 350° F.
Lightly coat eighteen 2 1/4 inch muffin cups with the cooking spray or insert cupcake liners.
Sift the flourand baking powder onto a sheet of wax paper and set aside.
In a large bowl, cream the butter with an electric mixer set on medium speed.
Gradually add about 1/2 cup of the granulated sugar in small amounts, beating until the mixture is light and fluffy.
Add the egg yolks and almond and vanilla extracts and beat until well combined.
2 In a perfectly clean medium-size bowl and with clean beaters, beat the egg whites with the electric mixer set on high until they form soft peaks.
Add the remaining granulated sugar in small amounts and beat until the egg whites are stiff and glossy but not dry.
3 Add the flour mixture and milk to the butter mixture.
Fold in the coconut and egg whites and spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Let cool to room temperature; dust with the confectioners sugar if desired.
Lightly coat eighteen 2 1/4 inch muffin cups with the cooking spray or insert cupcake liners.
Sift the flourand baking powder onto a sheet of wax paper and set aside.
In a large bowl, cream the butter with an electric mixer set on medium speed.
Gradually add about 1/2 cup of the granulated sugar in small amounts, beating until the mixture is light and fluffy.
Add the egg yolks and almond and vanilla extracts and beat until well combined.
2 In a perfectly clean medium-size bowl and with clean beaters, beat the egg whites with the electric mixer set on high until they form soft peaks.
Add the remaining granulated sugar in small amounts and beat until the egg whites are stiff and glossy but not dry.
3 Add the flour mixture and milk to the butter mixture.
Fold in the coconut and egg whites and spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Let cool to room temperature; dust with the confectioners sugar if desired.
