Coconut cupcakes to represent the snow that never showed. Just like little snowballs, but these won't melt. More muffin than cupcake, dense and thick crumbed with only a subtle coconut flavor. The coconut powder added to the muffin-like texture without being grainy like shredded coconut. The frosting was tooth-achingly sweet, I blame the coconut powder, it upped the sweetness level a notch, maybe more. (I've got to remind you, I'm not a huge frosting fan on a good day, most people won't find this overly sweet.)
I used a different cupcake wrapper for this batch, I think Wilton calls them "nut cups." Much more substantial than traditional cupcake wrappers, super easy to frost, but a bear to unwrap to eat. Guess a pretty cupcake is just eye candy if you can't eat it without making a mess.
Scale of 1-10, I'd give these a 6.8. The somewhat difficult to find coconut powder did not add a lot of value.
Cupcakes
1 c + 2 T cake flour
1 c AP flour
1/2 c coconut milk powder (sifted, then measured)
1 t baking powder
1/2 t salt
1 1/4 c (2 1/2 sticks) unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 1/2 c sugar
1 t vanilla extract
1 t coconut extract
5 large eggs
2 T whole milk
1 3/4 c bittersweet mini chocolate chips
Preheat oven to 350°F. Line 24 muffin cups with liners. Sift flours, coconut powder, baking powder and salt into medium bowl, set aside. Using electric mixer, cream butter and cream cheese until smooth. Gradually beat in sugar, then vanilla and coconut extracts. Beat in eggs one at time until well mixed. Gradually add dry ingredients alternating with milk. Stir in chocolate chips. Fill cupcake liners 1/3 full. Bake cupcakes until tester inserted into centers comes out clean, 19- 22 minutes. Let cool in pans 10 minutes and finish cooling on wire rack.
Frosting
3/4 c unsalted butter, room temperature
3/4 c coconut milk powder (sifted, then measured)
1/2 t salt
1 t vanilla extract
3/4 t coconut extract
6 c powdered sugar
6 T whole milk
Flaked sweetened coconut (optional)
Using electric mixer, beat butter, coconut powder, and salt in large bowl until creamy, about 3 minutes. Mix in vanilla and coconut extract. Add powdered sugar, 1 cup at a time alternating with milk 1 T at a time until well mixed, turn mixer to high and beat for an additional 3-4 minutes.
Spread frosting on cupcakes. Sprinkle with flaked coconut.
TIP: Coconut powder can be found at Asian or Indian markets.
1 comment:
"Coconut powder" or "coconut milk powder?" The recipe sounds awesome so I look forward to you clarifying this for me. Thanks!
Post a Comment