Tuesday, December 9, 2014

Coconut Cupcakes

Let it Snow

Oh the weather outside is frightful
But the fire is so delightful
And since we've no place to go
Let It Snow! Let It Snow! Let It Snow!

It doesn't show signs of stopping
And I've bought some corn for popping
The lights are turned way down low
Let It Snow! Let It Snow! Let It Snow!

When we finally kiss good night
How I'll hate going out in the storm!
But if you'll really hold me tight
All the way home I'll be warm

The fire is slowly dying
And, my dear, we're still goodbying
But as long as you love me so
Let It Snow! Let It Snow! Let It Snow!

Even though it's gotten cold in Atlanta this week, there haven't been any signs of snow this month - still holding out hope for a white Christmas though.  I don't miss driving in snow or trudging through it on the way to work, but there are times when I do miss waking up to the pristine white snow that covers everything in sight. 

Since I live in Atlanta and I don't get to experience that beautiful white snow very often, I have to recreate it edible form.  (Cupcake form to be exact.)  A delicate sprinkling of shredded coconut over a light and fluffy coconut cupcake is the perfect way to for this southern transplant to enjoy the snow. 

Coconut Cupcakes with Coconut Frosting
Yield: 20 cupcakes
½ cup packed sweetened shredded coconut
1 ¾ cup cake flour
2 tsp baking powder
½ tsp salt
¾ cup butter, softened (1 1/2 sticks)
1 1/3 cups granulated sugar
2 large whole eggs, at room temperature
2 large egg whites, at room temperature
1 ½ tsp vanilla extract
¾ cup unsweetened coconut milk

Coconut Buttercream Frosting

Sweetened shredded coconut, for garnish (optional)

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes. 

Add in eggs and egg whites, mixing after each addition. Stir in vanilla. 

With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. 
Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. 

Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack.

Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired.

There are lots of different kinds of coconut available in supermarkets today.   My favorite "snow" coconut comes from Sprouts market.  It is delicate and light and makes a great "snow."


No comments:

Post a Comment