Brown Sugar Cake
Modified from the Sky High: Irresistible Triple-Layer Cakes cookbook
makes three 9-inch layers or 30 cupcakes
Cake Ingredients
3 3/4 cups cake flour (I used all purpose)
1 3/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups packed light brown sugar
2 sticks (8 ounces) unsalted butter, at room temperature
1 3/4 cups buttermilk
5 eggs
2 teaspoons vanilla extract
Frosting Ingredients
3 egg whites
1 1/4 cups packed brown sugar
1/4 cup water
2 1/2 sticks (10 ounces) butter, at room temperature
2/3 cups unsweetened coconut milk
1 1/2 teaspoons coconut extract (I didn't use this)
To make the cake:
Preheat the oven to 350ยบ F. Butter two and a half cupcake tins. Place paper baking cups in each and then butter the paper.
Sift together the flour, baking soda, baking powder, and salt into a large mixer bowl; whisk gently to combine. Add the brown sugar, butter and 1 1/2 cups of the buttermilk to the dry ingredients. With the mixer on low, blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs with the remaining 1/4 cup buttermilk and the vanilla and ad to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter among the 3 prepared pans.
Bake for 18 to 22 minutes, or until a cake tester inserted in the center comes out clean. Let the layers cool in the pans for 5 minutes then turn out onto wire racks and allow to cool completely before frosting.
To make the frosting:
Put the egg whites in the bowl of an electric mixer fitted with the whip attachment so they are all ready to go. (I just used a hand mixer)
Combine the brown sugar and water in a small heavy saucepan and place over medium heat, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.
Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thing stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.
With the mixer on low speed, gradually add the butter, several tablespoons at a time, and continue to beat until a smooth, fluffy frosting forms. (if it starts to break or separate, don't worry, just keep beating it!)
Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract (if using) and mix until smooth.
Sift together the flour, baking soda, baking powder, and salt into a large mixer bowl; whisk gently to combine. Add the brown sugar, butter and 1 1/2 cups of the buttermilk to the dry ingredients. With the mixer on low, blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs with the remaining 1/4 cup buttermilk and the vanilla and ad to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter among the 3 prepared pans.
Bake for 18 to 22 minutes, or until a cake tester inserted in the center comes out clean. Let the layers cool in the pans for 5 minutes then turn out onto wire racks and allow to cool completely before frosting.
To make the frosting:
Put the egg whites in the bowl of an electric mixer fitted with the whip attachment so they are all ready to go. (I just used a hand mixer)
Combine the brown sugar and water in a small heavy saucepan and place over medium heat, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.
Beat the egg whites briefly at medium speed. Slowly add the hot syrup in a thing stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.
With the mixer on low speed, gradually add the butter, several tablespoons at a time, and continue to beat until a smooth, fluffy frosting forms. (if it starts to break or separate, don't worry, just keep beating it!)
Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract (if using) and mix until smooth.
Oh yum!!!
But where are the colored sprinkles? Do you need us to fedex some over? :-)