Delicious Ingredients (Makes 24)

—5  ¼  oz flour
—1 ½ teaspoons baking powder
—1 teaspoon kosher salt
—5 eggs, separated
—6 oz sugar, divided
—¼ cup water
—¼  cup vegetable oil
—5/8 teaspoon cream of tartar
—¼ teaspoon of cinnamon
—¼ teaspoon of nutmeg
—Approx ½ teaspoon of almond extract (to taste)
—Approx ½ teaspoon of vanilla extract (also to taste)


Preheat oven to 325 degrees F.

In a medium bowl – mix flour, baking powder and salt. Set aside.

Place egg yolks and 5 oz of the sugar into bowl and mix on high setting for 2-3 minutes or until mixture becomes pale yellow and ‘ribbons’ when lifted.

Add the water, vegetable oil, vanilla, and almond extract, nutmeg and cinnamon and mix in. Add the dry ingredients and mix to combine. Transfer batter to larger bowl while you whisk the egg whites.

Place egg whites and cream of tartar into a clean bowl and mix on high setting using a whisk until nice and foamy. Decrease to a lower speed and gradually begin to add the remaining sugar. Increase speed to high and continue to mix until stiff peaks form, approximately 2-3 minutes.

Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins – making sure that you only fill them up ¾ of the way from the top.

Place muffin tins on the middle rack of your Thermador oven and bake for about 20-30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Cream Cheese Frosting

—2 (8-ounce) packages cream cheese, softened
—1 stick unsalted butter, softened
—2 teaspoons vanilla extract or 1 teaspoon of almond extract
—6 cups confectioners’ sugar
—2 cups sweetened grated coconut
—Food coloring – green or other fun color
—Jelly Belly Jellybeans or the like

Mix cream cheese and butter together until light and smooth.
Add extract and slowly combine the confectioners’ sugar 1cup at a time. 

In a separate bowl, mix desired food coloring to grated coconut until desired color intensity is reached. Start with a few drops and mix thoroughly.  Remember, it is suppose to look like “grass” so it can be any color you chose.

Once cupcakes are cooled, frost each one and add plenty of “colored coconut”.  Style the top with plenty of Jellybeans as desired and enjoy.