Lately my eyes seem to be drawn to anything and everything coconut. I first blame my lust on our recent trip to Hawaii (coconut shrimp, coconut scones, coconut beer, yes I said beer), but I am also placing a large majority of the blame on the coconut cream cupcake that I experienced at Cakes For a Cause last week in Columbus. As part of the event each year, local bakeries compete in the Sweet Taste of Victory competition- and the winner is awarded a golden spatula! Fun! Best of all, you get to walk around stuffing your face with delectable cupcakes from all of the competing bakers. (Yes, a belly ache is involved but trust me- it is so worth it.) Of all of our samplings we could not stop drooling over Kitties Cakes Coconut Cream cupcakes. A clear winner not only in our eyes, but they also took home the prestigious golden spatula that night.
A week later, I am still dreaming about that lovely little piece of light, fluffy, coconuty heaven. So, whats a girl to do? My take on the coconut cupcake may not win me a golden spatula, but these are pretty darn good.
Mini Coconut Cupcakes Yield: 48 mini cupcakes
- 1 1/2 C cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 C sugar
- 3/4 tsp coconut extract
- 1/2 C coconut milk (I used Pure Coconut, it comes in a carton)
- 4 egg whites
Preheat oven to 350F, line mini muffin tin. In a small bowl, mix flour, baking powder and salt. In a large mixing bowl, beat butter and sugar until fluffy. Add in coconut extract, followed by half of the flour mixture. Add coconut milk, then the remaining half of flour mixture. Set batter aside, and clean mixing bowl. Place egg whites in clean bowl and beat on medium/high until the whites are stiff and glossy. Gently fold egg whites into batter very slowly. Fill mini liners using a spoon, 3/4 full. Bake 10 minutes, using a toothpick to test when they are done baking. Do not over-bake, but be sure the toothpick comes out clean before removing them from the oven. Let cool completely before frosting.
- 1 13oz can unsweetened coconut milk
- 2 sticks butter, slightly softened
- 2 1/2 C powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- shredded coconut for garnish
Using saucepan, bring coconut milk to a simmer over medium high heat. Lower the heat and reduce for 25-30 minutes until about 3/4 cup remains. Remove from heat and let cool completely. In mixing bowl, beat butter and sugar until fluffy. Add 1/3 cup of reduced coconut milk, vanilla extract, and salt. Beat until light and creamy. Apply to cupcakes and sprinkle with coconut or toasted coconut if desired.
*A few notes: When it comes to baking, ingredients and amounts are pretty precise. However, sometimes there are things you can do with what you have at home to convert or substitute an ingredient. Visit this post from Joy The Baker (a favorite of mine!) to find out how to turn all purpose flour (that you probably have on hand) into cake flour!