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Don't be afraid to poke holes in your cupcakes. Once completely cooled, create deep lines in your cupcakes with a butter knife. This will allow the liquid gelatin to fill the gaps and moisten/flavor the cake. This step might feel odd, but it's for the best!
Toast coconut until browned and golden. This process its a delicate one that requires a lot of attention. Too little time and not enough heat won't release the best coconut flavors. Too much heat or leaving the coconut on the stove for too long can easily burn it. Stir your coconut regularly on medium heat.
Frosting your cupcakes. When using whipped cream it's important to be intentional with piping, placement, and temperature. Pipe your cupcakes starting with a ring that reaches the sides and finishing with a dollop in the middle. It's crucial that you frost the cupcakes when they are completely cooled or else the whipped cream will melt and slide off.