Thermotwinning: Coconut Ice Cupcakes

Thursday 24 March 2016

Coconut Ice Cupcakes

These were my 'bring to the office' birthday cupcakes :)

Coconut Ice Cupcakes

They consist of a vanilla coconut cupcake, torched meringue and topped with a small piece of coconut ice and edible glitter.

COCONUT ICE CUPCAKES

1. Cupcakes:

Made the day before - I made 30 second cupcakes as per the recipe and added an extra 50 grams desiccated coconut. I cooked the cupcakes at 150 degrees for 20 minutes to get a 'flatter' cupcake top for decorating. Once cooled, I stored the cupcakes in an air tight container. (http://www.recipecommunity.com.au/baking-sweet-recipes/30-second-cupcakes/225443)

Cooked at 150 degrees for 20 minutes to get a 'flatter' cupcake top

2. Coconut Ice:

Made the day before - I made the coconut ice as per recipe and let it set in the fridge (http://thermobliss.com/thermomix-coconut-ice/)

Coconut Ice set in fridge and cut into small pieces

3. Meringue:

Made on the day - This was the first time I've ever made meringue in the Thermomix and it was AMAZING!! I used icing sugar instead of milling the sugar in Step 1, as I wanted my bowl super clean and dry for the meringue, so started straight on Step 2. I have made MANY meringues in my Kitchenaid and the most important thing is to have a clean and dry bowl, so I felt that there was less room for failure if Step 1 was omitted (and my bowl had been drying overnight so I knew that it was clear of any water remnants).
(http://www.recipecommunity.com.au/desserts-sweets-recipes/meringues/94467)

Thermomix Meringue

4. Assembly:

In the morning (before taking these cupcakes to work), I made the meringue, roughly placed it in the centre of the cupcakes (leaving a little bit of the cupcake visible) using a up and down motion to create small peaks. I kept the meringue to the centre of the cupcakes so that it would be easily transported, so the meringue wouldn't rub on the other cupcakes. I then torched the meringue with a kitchen blow torch. I then placed a small piece of coconut ice to the side of the meringue (the meringue would collapse if it was placed right on top) and sprinkled with edible glitter.