Ingredients
Equipment
Method
Vanilla Cupcakes
- Preheat the Oven: Preheat the oven to 350°F.
- Prepare the Dry Ingredients: Sift the flour, baking powder, baking soda, and table salt together, then set the mixture aside.
- Whisk the Eggs: Whisk the eggs with a wire whisk for about 1 minute, until they become frothy and lighter in color.
- Add the Oil: Pour in the canola oil and whisk until the mixture is combined.
- Incorporate the Sugar: Add the sugar and whisk for about 1 minute until incorporated.
- Add the Vanilla and Buttermilk: Add the vanilla extract and half of the buttermilk, then whisk briefly just until combined.
- Add the First Portion of Dry Ingredients: Add half of the sifted dry mixture and whisk gently until incorporated.
- Finish the Batter: Add the remaining buttermilk, whisk briefly, then add the remaining dry ingredients and whisk only until the batter comes together.
- Avoid Overmixing: Stop whisking as soon as the ingredients are combined to help maintain the cupcake's light texture.
- Fill the Pan: Divide the batter evenly among a cupcake pan fitted with cupcake liners, or use a buttered and floured pan.
- Bake the Cupcakes: Bake for 12–15 minutes, until the cupcakes are puffed and lightly golden.
Swiss Meringue Buttercream
- Soften the Butter: About 30 minutes before making the buttercream, remove the butter from the refrigerator and cut it into thin slices about 1/4 inch thick. Leave it at room temperature until softened, which may take about an hour depending on the kitchen temperature. The butter should soften without becoming melted or overly warm.
- Combine Egg Whites and Sugar: Place the egg whites and granulated sugar in a heatproof bowl or double-boiler pan.
- Set Up the Double Boiler: Bring a pot of water to a boil, then reduce the heat to a simmer. Set the bowl containing the egg whites and sugar over the simmering water.
- Heat the Meringue Base: Whisk constantly until the egg-white mixture reaches 138°F. Continue whisking for about 30 seconds after removing it from the heat.
- Dry the Mixing Bowl: Before transferring the mixture to the stand mixer, wipe the bottom of the bowl completely dry to remove any condensation. Water getting into the meringue can cause it to fail.
- Whip the Meringue: Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment and beat at medium-high speed.
- Form Stiff Peaks: Continue whipping until the meringue has cooled and forms stiff peaks. This usually takes about 10 minutes; allow the mixer to continue working as the meringue cools.
- Add the Butter: Once stiff peaks have formed, keep the mixer at medium-high speed and add the softened butter one piece at a time, waiting a few seconds between additions.
- Continue Whipping: Keep mixing patiently as the butter incorporates and the meringue transforms into a smooth, firm buttercream.
- Add the Vanilla: Once all the butter has been incorporated, add the vanilla and continue mixing until the buttercream is smooth and creamy.
Coconut Fudge Balls (Beijinho)
- Combine the Ingredients: Place the condensed milk, unsweetened shredded coconut, and butter in a medium saucepan.
- Bring to a Boil: Cook over medium heat, stirring continuously as the mixture comes to a boil.
- Reduce the Heat: Once the mixture reaches a boil, reduce the heat to medium-low.
- Cook the Fudge: Continue stirring without stopping and cook for about 15 minutes.
- Check the Consistency: Tilt the pan to check whether the mixture pulls away completely from the bottom, leaving only a fuzzy layer of fudge behind. The mixture should look shiny and firm. When you run a spatula across the bottom, the fudge should take about 5 seconds to come back together, indicating a very thick consistency.
- Cool the Fudge: Transfer the fudge to a buttered plate and let it cool to room temperature. Then refrigerate it for about 1 hour, until thoroughly cooled.
- Shape the Fudge Balls: Butter your hands, scoop out small portions of the chilled fudge, and roll each portion between your palms until smooth.
- Coat the Balls: Roll each fudge ball in shredded coconut or granulated sugar, then place it in a small 1-inch baking cup.
- Finish the Batch: Continue shaping and coating the remaining fudge. The mixture should yield about 20 balls, depending on their size.
Macadamia Custard
- Heat the Milk: Bring the milk to a boil in a small saucepan. Turn off the heat as soon as the first bubble appears and set the milk aside.
- Whisk the Yolks and Sugar: In a bowl, whisk the egg yolks and sugar for about 1 minute, until the mixture becomes lighter in color.
- Add the Cornstarch: Whisk the cornstarch into the yolk mixture until incorporated.
- Add the Macadamias: Stir in the ground macadamia nuts until evenly combined.
- Temper with Milk: Add a couple of tablespoons of the hot milk to the macadamia mixture while whisking continuously.
- Add More Milk: Add another couple of tablespoons of milk and continue whisking.
- Incorporate the Remaining Milk: Gradually whisk in the rest of the milk until the mixture is thoroughly combined.
- Return to the Saucepan: Pour the mixture back into the saucepan used to heat the milk.
- Thicken the Custard: Cook over medium-low heat, stirring continuously with a wooden spoon, until the mixture comes to a boil.
- Finish the Custard: Stir vigorously for about 1 minute as the custard thickens. Once it is creamy and thick, transfer it to a heatproof bowl.
- Add the Vanilla: Let the custard cool for about 5 minutes, then stir in the vanilla.
- Prevent a Skin: Cover the custard with plastic wrap pressed directly against its surface to prevent a skin from forming.
- Cool Completely: Allow the macadamia custard to cool before assembling the cupcakes.
Assemble the Cupcakes
- Toast the Coconut: Place the 2 cups of shredded coconut in a non-stick frying pan over medium heat. Stir while toasting until the flakes begin to turn brown, then remove the pan from the heat immediately. The coconut will continue darkening from the residual heat. Set aside to cool.
- Create the Filling Holes: Use a spoon to make a hole about 1 inch wide in the top of each cooled cupcake.
- Fill the Cupcakes: Spoon about 1 heaping teaspoon of macadamia custard into each cupcake cavity.
- Pipe the Buttercream: Pipe the Swiss meringue buttercream over the top of each filled cupcake.
- Coat the Frosting: Roll the frosted portion of each cupcake through the cooled toasted coconut flakes so the buttercream is coated.
- Add the Fudge Ball: Place one coconut fudge ball (beijinho) on top of each cupcake.
- Refrigerate: Store the finished cupcakes in the refrigerator for up to 3 days.
Notes
- Prepare the components in stages: The cupcakes, macadamia custard, coconut fudge balls, and Swiss meringue buttercream can be prepared separately before assembly.
- Avoid overmixing the cupcake batter: Once the flour is incorporated, whisk only until combined. Overmixing can affect the delicate texture of the cupcakes.
- Watch the butter temperature: The butter for the Swiss meringue buttercream should be softened enough to incorporate smoothly but should not be melted or excessively warm.
- Keep moisture away from the meringue: Thoroughly dry the bottom of the mixing bowl after heating the egg-white mixture so condensation does not enter the meringue.
- Be patient with the buttercream: The mixture may look as though it is not coming together while the butter is being incorporated. Continue whipping until it develops into a smooth, firm cream.
- Use the visual cues for the fudge: The beijinho should become shiny, firm, and very thick, pulling away from the bottom of the pan when tilted.
- Cool the custard before filling: The macadamia custard should be cooled before it is placed inside the cupcakes.
- Toast the coconut carefully: Remove the coconut from the heat as soon as it begins to brown because it will continue darkening from residual heat.
- Make the fudge balls ahead: The recipe produces approximately 20 coconut fudge balls, so there will be extra if only 12 cupcakes are decorated.
- Refrigerate finished cupcakes: Store assembled cupcakes in the refrigerator for up to 3 days.