Mayan Macaroon Cupcakes

Name: Mayan Macaroon Cupcakes
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoons ancho chile powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 473 milliliters canola oil; 24 servings Chocolate syrup, store-bought or homemade, for garnish; 2 teaspoons cinnamon; 237 milliliters cocoa powder; 0 teaspoons cream of tartar; 237 milliliters egg whites (7 large); 6 eggs; 946 milliliters flour; 2 Tbsps instant coffee; 473 milliliters plain yogurt; 1 teaspoon salt; 473 milliliters sugar; 946 milliliters sugar; 946 milliliters shredded sweetened coconut; 794 grams unsalted butter, cut into 1-inch pieces; 1 Tbsp vanilla extract; 2 teaspoons vanilla extract

Mayan Macaroon Cupcakes takes roughly 2 hours and 5 minutes from beginning to end. This recipe serves 24. One portion of this dish contains around 8g of protein, 39g of fat, and a total of 772 calories. This recipe is typical of American cuisine. It works well as a dessert. Head to the store and pick up egg whites, salt, canolan oil, and a few other things to make it today. If you like this recipe, you might also like recipes such as Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream, Chocolate Macaroon Cupcakes, and Mayan Chicken.

Instructions

Preheat the oven to 325 degrees F. Line 2 cupcake pans with 24 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set the bowl aside. In the bowl of a stand mixer, with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes.

Ingredients you will need

Baking Soda

Cocoa Powder

Cream

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Stand Mixer

Bowl

Add the oil and mix until incorporated.

Ingredients you will need

Cooking Oil

Add the sifted ingredients and mix until incorporated. Then, add the yogurt and mix until incorporated. Scrape down the sides of the bowl, add the coffee, cinnamon, vanilla extract and ancho chile powder.

Ingredients you will need

Ancho Chili Powder

Vanilla Extract

Cinnamon

Coffee

Yogurt

Equipment you will use

Bowl

Mix until incorporated.

Fill 24 cupcake liners three-quarters full of batter.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Bake until an inserted toothpick comes out clean, for 20 minutes.

Equipment you will use

Toothpicks

Oven

Let the cupcakes cool 15 minutes, then pull them from the pan and place on a cooling rack or a flat sheet pan.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Frying Pan

To assemble: Scoop 1/4 cup Vanilla Italian Buttercream Frosting onto the middle of the cupcake.

Ingredients you will need

Frosting

Cupcakes

Vanilla

Roll the cupcake, upside down, in bowl of Toasted Coconut until top is rounded and coated in coconut.

Ingredients you will need

Coconut

Cupcakes

Roll

Equipment you will use

Bowl

Drizzle chocolate syrup on top.

Ingredients you will need

Chocolate Syrup

In the bowl of a large standing mixer, combine the egg whites and cream of tartar. Whip with whisk attachment at medium speed until frothy.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Blender

Whisk

Bowl

Add 1 1/2 cups sugar and whip at high speed until stiff peaks form.

Ingredients you will need

Sugar

In a saucepan on medium-high heat, stir the remaining 1/2 cup sugar into 1/2 cup water.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Place a candy thermometer in the pan. When the simple syrup reaches soft ball stage (235 to 245 degrees F), immediately pour into the egg white mixture while the mixer is on low speed. Once the syrup is added, turn the mixer to high speed for 15 minutes or until the bottom of the mixing bowl is cool.

Ingredients you will need

Simple Syrup

Egg Whites

Syrup

Equipment you will use

Candy Thermometer

Mixing Bowl

Blender

Frying Pan

Add the butter and whip until smooth and silky.

Ingredients you will need

Butter

Add the vanilla extract and mix until incorporated.

Ingredients you will need

Vanilla Extract

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Spread the coconut out evenly on a cookie sheet, forming a single layer.

Ingredients you will need

Coconut

Spread

Equipment you will use

Baking Sheet

Bake until golden brown but not scorched, 12 minutes (stirring halfway through).

Equipment you will use

Oven

Let cool for 15 minutes.

Put the toasted coconut in a bowl.

Ingredients you will need

Coconut

Equipment you will use

Bowl

Equipment

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.