Coconut Cupcakes with Marshmallow Frosting

Last weekend was a weekend of cravings ignored and answered. First on Saturday morning, cake donuts infiltrated my dreamscape (sprinkles too) and prodded me awake with the hope for donuts and coffee. It is a combination that's so very unobtainable to a tired-eyed girl on a snowy Saturday morning, but a craving so acute that I'll be splashing around with hot oil and a splatter guard in the near future. Then there was a barbeque chips vs. brie vs. chocolate dilemma at the store; it ended poorly, and my self-preservation is prompting me not to recount. Then came a good and proper craving that I could master and that wouldn't involve Joey whispering devilishly in my ear to just get all three. And as much as taste, this recipe answered a craving for textures.  Airy cake with fluffy frosting and hunky shards of flaked coconuts, and well...

Coconut Cupcakes
Adapted from Martha Stewart's Cupcakes
Makes between 16 and 18

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened shredded coconut, packed
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/3 cups sugar
2 large eggs plus 2 large egg whites (so four whites all together)
3/4 cup unsweetened coconut milk
1 1/2 teaspoon vanilla extract
1 cup or so large-flake unsweetened coconut, for tops of cakes

1.  Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with 16 liners to start.  Mix all dry ingredients in a medium bowl.

2.  In a large bowl, cream butter and sugar until light and fluffy, about two to three minutes.  Add eggs to butter one at a time, beating after each addition, then add whites and beat.  Measure coconut milk, and add vanilla to the same measuring cup.  Add dry ingredients to butter mixture in three additions, alternating with coconut milk mixture and ending with dry ingredients; whisk after each addition until just incorporated.  Scrape sides of bow to make sure batter is evenly mixed.

3.  Fill cupcake tins 2/3 full, and bake for 20 to 23 minutes until domed tops are springy to the touch and cake testers inserted in the centers come out clean.  Turn out of tins and let cool on wire racks.  Frost (recipe follows) one at a time, sprinkle large-flaked coconut on top, and serve immediately.  These are best the same day, but will keep at least overnight, covered.  I didn't manage to let any stick around longer than that to see what happened.

Marshmallow Frosting
Classic recipe, with more frills according to Martha Stewart, less according to Joy of Cooking

2 large egg whites
1/2 cup sugar
1/4 light corn syrup or golden syrup (the latter will lend a more caramel- or honey-like taste)
2 tablespoons water
1 1/2 teaspoons vanilla

1.  Combine all ingredients and a pinch of salt in a metal bowl set over a saucepan of simmering water.  Beat at high speed with an egg beater for six to seven minutes, or until frosting is thick and fluffy.  Remove from heat and continue to beat until slightly cooled.  Use the same day.