Ingredients

The following ingredients have 30 Servings
  • 1 batch Simply Perfect Chocolate Cupcakes
  • 2 cups sweetened flaked coconut, (divided)
  • 1 drop Rose Pink icing color
  • 1 drop Lemon Yellow icing color
  • 1 drop Royal Blue icing color
  • 2 1/4 cups granulated sugar, (divided)
  • 1 cup light corn syrup
  • 1/2 cup water
  • 6 egg whites
  • 1 tablespoon vanilla extract

Instruction

  • Bake and cool the cupcakes, according to the recipe.
  • Divide the coconut into 4 equal portions.  Set aside 1 portion to remain white.  
  • Place the other 3 portions into small zip-top bags, and add a drop of gel paste food coloring (Rose Pink, Lemon Yellow, and Royal Blue) to each. 
  • Zip the bags and shake/scrunch to disperse the color evenly throughout the coconut. Set aside.
  • Place 1 3/4 cup sugar in a medium pot, along with the corn syrup and water.  
  • Heat over medium-high until the syrup comes to a boil. 
  • Allow the syrup to reach a temperature of 240 degrees F (soft ball stage).
  • Meanwhile, whip the egg whites with the remaining 1/2 cup sugar, until they are glossy and stiff.
  • When the sugar syrup has reached 240 degrees, carefully pour it into a large, heat-safe, spouted vessel.  Slowly and carefully add the syrup, in a thin stream, to the whipped egg whites, while running the mixer on low speed.  
  • When all the syrup has been incorporated, turn the mixer up to high and whip until very stiff. Stir in the vanilla extract.
  • Use an ice cream scoop to top each cupcake with frosting.  Immediately dip the tops of the cupcakes into the tinted coconut, turning to coat evenly.