Now this is something to chirp about... yogurt-covered raisin "eggs" in a nest of toasted coconut atop a fluffy mound of marshmallow-like frosting. The toasted coconut adds a wonderful crunch to the frosting's smoothness. The birds in my yard, that have returned to serenade us, were my inspiration for April's cupcake. The Seven Minute Frosting is aptly named since it requires 7 minutes of beating with a hand mixer. Trust me... the 7 minutes flies by. I have a heavy-duty KitchenAid stand mixer, but my hand mixer gave up the ship a while back. A hand mixer is required because the ingredients are heated in a double boiler. I decided that I would purchase one from Ace Hardware in Brainerd (Minnesota) to support a business that has been around ever since I was a child. I smile everytime I walk in the store because it has such a small town old-fashioned atmosphere and a friendly "How may I help you?" greets you practically as soon as you step foot out of your car, which you can park at the store's front door... not two blocks away across a massive parking lot. There's even a thermos to pour yourself a complimentary cup of coffee. I found a $5.00 mail-in rebate for my model on the KitchenAid web site that is "good on purchases made between March 25 and June 27, 2009, so I was able to recoup the extra few dollars I probably paid by not shopping a big box store. (I'm not even going to check.)
Seven Minute Frosting from Epicurious Magazine March 2007
Makes about 1 quart.
1/3 cup water
1 cup + 2 tbsp sugar
3 large egg whites
¼ tsp cream of tartar
1/8 tsp salt
1 tbsp 1 tsp pure vanilla extract
In large metal bowl, whisk together all ingredients except vanilla. Set bowl over pan of barely simmering water and mix with hand held mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes. Transfer bowl from pan to a folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
1-1/3 cups coconut
Heat oven to 350°. Spread coconut in an even layer in a shallow baking pan. (I lined the pan with unbleached parchment paper.) Toast 7 to 12 minutes or until lightly browned. Stir the coconut or shake the pan frequently so that it will brown evenly.