Coconut Chiffon Cupcakes With Marshmallow Frosting
Yield: Makes 24 cupcakes (serving size: 1 cupcake) Ingredients Cupcakes 1 1/3 cups cake flour 2 teaspoons baking powder 1 teaspoon salt 5 large eggs, separated 1 1/4 cups sugar, divided 1/2 cup water 1/2 cup vegetable oil 1 tablespoon pure vanilla extract 1 cup sweetened coconut 1/2 teaspoon cream of tartar Frosting 2 large egg whites 1 cup sugar 1/4 cup water 1 1/4 teaspoons pure vanilla extract 1 cup unsweetened coconut Preparation 1. Preheat oven to 325°. Line 2 (12-cup) cupcake pans with paper liners. 2. For cupcakes, whisk together flour, baking powder, and salt in a medium bowl. Set aside. 3. In another bowl, beat egg yolks and 1 cup sugar with an electric mixer on high for 2 minutes. (It will be pale yellow and ribbonlike.) Add water and next 3 ingredients (through swee...