Wednesday, February 18, 2009


Ok, so my very good friend is about to get married..well "about to"..and I am SO honored to be doing her wedding (cup)cake!!!
The thing is, there are some challenges here:
1. Deciding on flavors (They've agreed to be my test subjects and are willing to try anything I send to them as long as challenge two is followed)
2. Wheat free (i.e. no "flour" as most bakers know it -instead we're talking oat flour, coconut flour, almond flour, etc.) for some of the cupcakes (the bride is alergic, the families and finace are not)

SO what this means is lots of posts about cupcakes....many of which will probably be "alternative" recipes due to the wheat challenge.

So to start off I found this recipe at
I only used the cake recipe and not the filling or frosting recipes.

For coconut layer cake
1 3/4 cup almond flour
2 tablespoons coconut flour
10 large eggs, at room temperature, separated
1 tablespoon coconut or golden rum
2 cups confectioner's sugar, sifted
1/4 teaspoon cream of tartar
1/4 teaspoon fine sea salt
Preheat oven to 350F. Line bottoms of cake pans with parchment paper.
In large bowl, whisk together almond and coconut flours.
In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.
In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites.
Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.
(NOTE: as cupcakes they still seemed to take almsot twenty minutes long. I just watched to make sure they didn't burn...If you are not used to egg based cake batter I would cook one as a test to see how it works. They will burn in a second if they get the chance!)

For the frosting I used Martha Stewart's buttercream recipe...which was 'ok' to say the least. It is very basic and to be quite honest, not great plain.

(I have used this recipe before and flavored it with concentrated espresso and it is fantastic!!! especially with chocolate cake and ganache filling)
The cupcakes were the dipped top-down in fine shredded coconut. Which is cute, but a little bit of a strange texture to eat...

1 comment:

michelle | bleeding espresso said...

So cute and they sound so tasty too!