Sunday, June 1, 2014

Coconut Cupcakes with Coconut Glaze

I love everything coconut! Its a bit heavy in texture and a bit sweet in flavor. It always brings me a sense of comfort. I use coconut in desert and in seafood sauces (it's sweetness balances the heat of the sauces so well). I love pairing coconut with chocolate, pineapple and banana flavors. 

So I thought to share a recipe for coconut cupcakes with coconut glaze (I am finally willing to try something other than the buttercream I am obsessed with!). 

I am aware that not everyone like coconut. Actually, there is really no middle ground ~ some hate it, some love it. But the recipe is simple and, if you don't like coconut flavor, you can easily substitute a teaspoon of coconut concentrate with another favorite flavor of yours - lime, vanilla-butternut, strawberry, pecan-peach, caramel... There are no limits.

Shopping list for 12 cupcakes:
1 1/4 cups all purpose flour
1/4 tsp salt
1 tsp baking powder
3/4 confectioners' sugar
1/2 cup unsalted butter, at room temperature
1 tsp coconut concentrate
2 eggs, at room temperature
1/2 whole or low fat milk
1 tbs heavy cream

Step 1: Preheat oven to 350F and line a 12 cup muffin pan with paper.

Step 2: in a medium bowl, whisk together the flour, salt, and baking powder.

Step 3: In another bowl, beat the confectioner's sugar and butter with electric mixer on medium high speed for 2-3 minutes.

Step 4: Change the electric mixer speed to low and add coconut concentrate and the eggs, one at a time, until combined.

Step 5: Add the flour mixture in three additions alternating with milk in 2 additions and heavy cream. Scrape down the sides as needed. Do not over mix.

Step 6: Using medium size ice-cream spatula, fill each muffin cup 3/4 full. Bake about 15 minutes (until a toothpick inverted into the cupcake comes out clean. )

Step 7: Let cupcakes cool for about 5 minutes, and then transfer the cupcakes to the wire rack and let cool completely.

To make coconut glaze, mix 1 cup confectioners' sugar, 1tbs milk (I prefer whole milk), and 1tsp coconut extract. (If the glaze is a little too thick, add a little more milk. Or, if the glaze is too thin, mix a little more confectioners' sugar.) The glaze should be smooth and spreadable.

xo, Zuma A.
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