Snowy Coconut Cupcakes with Almonds and Dark Chocolate

Prep Time: 1.5 hours | 30 min
Yield: 1 Dozen
  • 1/2 C Slivered Almonds
  • 1 1/4 C AP Flour
  • 2 t Baking Powder
  • 3/4 t Salt
  • 2 C Sugar, divided
  • 1/2 C Butter
  • 1 t Vanilla
  • 1/2 C Whole Milk
  • 1 t Almond Extract
  • 2 Egg Yolks
  • 3 Egg Whites
December 18, 2014


Here at KC, we have some Italian roots.  And in the Italian realm of desserts, almonds are king! So what dessert display is complete without them?

We stepped up to create a cupcake with a true almond flavor, then whipped up an italian meringue for the frosting, dusted with coconut and drizzled with dark chocolate.  It’s our cupcake version of an Almond Joy, and we hope it satisfies that craving!


Snowy Coconut Cupcakes with Almonds and Dark Chocolate

For Cake:



For Meringue:

2 egg whites

1/4 t Cream of tartar

1/8 C Light Corn Syrup
Pinch Salt

1 1/8 C Sugar

1/4 C Water

1 tsp vanilla



Sift the dry ingredients.  In a food processor, grind the sliced almonds into a flour like consistency.  Add to the flour mixture.

In the bowl of a stand mixer, cream the butter 1 C sugar together.  Add the egg yolks.  In a measuring cup, mix the milk, vanilla, and almond extract together.

Add the liquid and dry ingredients in 3 stages, starting and ending with the flour mixture.  Set aside.

In another bowl, whip the egg whites and rain in 1 C sugar as you whip.  Allow the egg whites to reach medium peaks, which is to say, the peak should not slope all the way down but not stand all the way up when you lift the whip.

Fold 1/4 of the e.g. whites into the batter, then fold in the rest of the meringue.  Portion into cupcake liners and bake at 350 degrees for 18-20 minutes or until a toothpick inserted into the middle comes out clean.  Let cool completely before topping.


For Meringue:

In the bowl of a stand mixer, whip the egg whites and cream of tartar to soft peaks.

In a small saucepan, combine the salt, sugar,  corn syrup, and water together and bring to a boil.  Set a candy thermometer in the pan and let the mixture boil to 250 degrees.

When the sugar mixture is ready, turn the mixer on medium high speed and slowly pour the hot sugar into the egg whites as they whip.  Add vanilla.  Keep whipping once all the syrup has been incorporated and the mixture is slightly warm to the touch.

Let cool and place in a piping bag.



Pipe the meringue onto the cupcakes and sprinkle sweetened coconut on top.  Melt some dark chocolate and drizzle over top of the coconut.  Garnish with toasted slivered almonds.

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

Leave a Reply

Your email address will not be published. Required fields are marked *