Ingredients:

  • 1 ½ cups (180 g) All-purpose flour, sifted
  • 1 cup (200 g) Granulated sugar
  • 1 ½ tsp Baking powder
  • ½ tsp Fine sea salt
  • 6 Tbsp (85 g) Unsalted butter, room temperature
  • 4 large Egg whites
  • ½ cup (120 ml) Full-fat coconut milk (tinned)
  • 1 tsp Vanilla extract
  • 5 large Egg whites (for SMBC)
  • 1 ¼ cups (250 g) Granulated sugar (for SMBC)
  • 1 cup (225 g) Unsalted butter, cubed and slightly cooled (for SMBC)
  • 1 tsp Vanilla extract (for SMBC)
  • ¼ tsp Pinch of salt (for SMBC)
  • ½ cup (50g) Finely desiccated coconut (for garnish)
  • Edible white glitter or silver pearl sprinkles (for garnish)

Instructions:

  1. Phase 1: The Cupcakes. Preheat oven to 350°F (175°C). Line the muffin tin with paper cases. In a stand mixer bowl, sift together the flour, sugar, baking powder, and salt. Mix briefly on low speed.
  2. Add the room temperature butter to the dry ingredients. Mix on low speed until the mixture resembles coarse breadcrumbs (the ‘reverse creaming’ method).
  3. Whisk the coconut milk and 1 tsp vanilla extract together. Pour half of this liquid slowly into the flour/butter mixture while the mixer is running on low. Scrape down the bowl and mix on medium for 30 seconds to incorporate air.
  4. Lightly beat the egg whites separately. With the mixer running on low, gradually stream in the remaining liquid mixture and then the egg whites. Mix only until just combined (30 seconds maximum). Do not overmix.
  5. Divide the batter evenly among the 12 liners, filling them about two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean. Transfer immediately to a wire rack to cool completely before frosting.
  6. Phase 2: Swiss Meringue Buttercream (SMBC). Place the 5 egg whites and 1 ¼ cups sugar in the heatproof bowl of the stand mixer. Set the bowl over a saucepan of simmering water (bain-marie). Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
  7. Transfer the bowl to the stand mixer (fitted with the whisk attachment). Whisk on medium-high speed until the meringue is glossy, holds stiff peaks, and the bowl feels completely cool to the touch (8–10 minutes). Cooling is vital.
  8. Switch to the paddle attachment. With the mixer running on low, add the slightly cooled, cubed butter, a few pieces at a time. The mixture may look curdled or soupy initially; continue mixing.
  9. Increase the speed to medium and mix for 5–10 minutes until the buttercream comes together into a smooth, silky texture. Add the remaining 1 tsp vanilla and salt and mix for 30 seconds more.
  10. Phase 3: Assembly and Finishing. Transfer the SMBC to a piping bag fitted with a large star nozzle. Pipe a generous swirl of buttercream onto each completely cooled cupcake.
  11. Gently press the sides of the piped frosting into the desiccated coconut, then sprinkle the top lightly with edible white glitter or pearl sprinkles for a shimmering finish.