I saw this recipe a few weeks ago and have been wanting to make it ever since. I finally got around to it, and boy were they a success. I’m finding more and more that Get Off Your Butt and Bake is rapidly becoming my fav go-to site! The only thing you have to be sure you have with these is patience, the whipping, whisking, and blending in the stand mixer takes forever! It’s well worth it. These have such a light essence about them, they are marvelous!
Source: Get Off Your Butt and Bake
1 box Angel food cake
1/2 c. shredded coconut, toasted
Swiss Buttercream Frosting:
1 c. egg whites
1 1/2 c. granulated sugar
2 c. (4 sticks) butter, at room temp cut into chunks
1 tsp. vanilla
1 tbsp. freshly squeezed lime juice
Prepare Angel food cake according to directions on box. Instead of baking in an Angel food pan, scoop batter into lined muffin pan. 1 box will make 48 cupcakes. Baking time will be approx 15 minutes on lowest rack of the oven at 325. Whip sugar and egg whites together in a double boiler until the temperature reaches 160 degrees F and sugar is dissolved. Transfer mixture to the bowl of a stand mixer. With the whisk attachment, whip until mixture is cooled and soft, glossy peaks form; about 10 minutes. Add butter a few pieces at a time until incorporated. Don’t panic if mixture appears curdled. Continue beating until butter is incorporated and frosting is fluffy and smooth. In can take 8-12 minutes. Add vanilla and beat until incorporated. To limit air bubbles, switch to paddle attachment and beat very lowest speed for 5 minutes.