Mayan Macaroon Cupcakes
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.
Preheat the oven to 325 degrees F. Line 2 cupcake pans with 24 cupcake liners.
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.
Add the oil and mix until incorporated.
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.
Fill 24 cupcake liners three-quarters full of batter.
Bake until an inserted toothpick comes out clean, for 20 minutes.
Let the cupcakes cool 15 minutes, then pull them from the pan and place on a cooling rack or a flat sheet pan.
To assemble: Scoop 1/4 cup Vanilla Italian Buttercream Frosting onto the middle of the cupcake.
Roll the cupcake, upside down, in bowl of Toasted Coconut until top is rounded and coated in coconut.
Drizzle chocolate syrup on top.
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.
Add 1 1/2 cups sugar and whip at high speed until stiff peaks form.
In a saucepan on medium-high heat, stir the remaining 1/2 cup sugar into 1/2 cup water.
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.
Add the butter and whip until smooth and silky.
Add the vanilla extract and mix until incorporated.
Preheat the oven to 325 degrees F.
Spread the coconut out evenly on a cookie sheet, forming a single layer.
Bake until golden brown but not scorched, 12 minutes (stirring halfway through).
Put the toasted coconut in a bowl.
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 SherryThe 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.