Cupcakes are one of the most ingenius inventions. Ever. They’re cute, portable, and practically guilt-free. Especially when they’re mini sized, because then you can eat multiples. Four minis are the equivalent to one regular sized, right?
Don’t burst my bubble if you disagree. Ignorance is always bliss when dessert is involved.
Yesterday was Easter, and as such, we had a family gathering full of church, food, birthday celebrations, catching up, and plenty of dessert.
Coconut is one of my absolute favorite flavors. It’s exotic, sweet, and nothing tastes quite like it. Mocha Coconuts, Mounds bars, Almond Joys, German Chocolate cake, coconut macaroons–coconut pretty much goes with anything.
It’s the perfect flavor for cake because it pairs well with vanilla and almond flavorings as well as cream cheese.
And I love cream cheese. So, cream cheese frosting was a no brainer.
And, while I would eat coconut any day of the week, it’s perfect for Easter and spring because the coconut looks like a birds nest.
- Recipe: Yields 12 cupcakes
- 1/4 c butter, softened
- 1/4 c canola oil
- 1 c sugar
- 2 large eggs
- 1 tsp vanilla
- 1 tsp almond
- 1 1/2 c flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c coconut milk (or whole milk)
- 1/4 c coconut greek yogurt (or regular yogurt or sour cream)
- 7 ounces shredded, sweetened coconut
- 8 oz cream cheese
- 3/4 c butter
- 1 tsp vanilla
- 1 tsp almond
- 2 Tbsp heavy cream or coconut milk
- 1 1/2 - 3 c powdered sugar (it depends upon consistency and personal preference; I generally use 2 c)
- 7 ounces toasted coconut
- Preheat oven to 325. Cream butter, oil, and sugar until light and fluffy, about 3-5 minutes. Add eggs, 1 at a time, scraping down the bowl after each addition. Lastly, add in the vanilla and almond extracts.
- In a separate bowl, sift flour, baking powder, baking soda, and salt (trust me--sifting makes a big difference in the texture of your cake; you can skip the step, but your cake will not be as light and fluffy. It'll have a denser texture).
- In a small bowl, mix coconut milk and coconut yogurt together. Then in 3 parts, alternately add the dry ingredients and the milk mix to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces coconut.
- Fill each muffin cup to the top, and bake 25-35 minutes, until the tops are golden brown and a toothpick comes out clean.
- Meanwhile, for the frosting, cream together cream cheese, butter, and extracts. Once smooth, add in the heavy cream, and cream until fluffy. Next, add in the confectioners sugar, 1/2 c at a time, and mix until smooth. If the frosting is too stiff, add in more cream. If it is too runny, add in more powdered sugar.
- Lastly, when toasting the coconut, make sure you keep a weather on it. I burnt my first batch. Burned coconut does not smell like toasty coconut. Over low heat, toast the coconut in a sauce pan while stirring constantly. Honestly, the process will be done in a couple of minutes.
- When the cupcakes are cooled, spoon on the frosting, and top with toasted coconut.
Enjoy a little Gilmore just because.