Friday, September 08, 2006
Coconut Cupcakes with Chocolate Icing
I am a big fan of coconut cake with boiled icing (which I do plan on making and posting in a few weeks or so) so when I came across these cupcakes in Baking in America by Greg Patent, I thought "why not give these a try". Coconut and chocolate are always a good combination. These cupcakes, like all the cupcakes I've been making, did find their way to G's office. They enjoyed them thoroughly. I admit that they were not my favorites, but since the people who seem more than happy to accept my experiments liked them, then I think they are post-worthy. I think I was hoping for more of a "Mounds Bar" or "Almond Joy" kind of flavor. Although they did grow on me after the first one (I only had one and a bite of one...but the bite after the first one I liked much better...hmmm). The recipe is from the book mentioned above, with the directions in my own words (as almost always seems to be my way). I think the icing was my favorite part.
Chocolate-Frosted Coconut Cupcakes
1 ½ cups sifted cake flour
1 tsp baking powder
¼ tsp salt
4 Tbsps butter, r.t.
½ cup sugar
1 tsp pure coconut extract
½ tsp vanilla
½ cup unsweetened coconut milk (or whole milk)
1 cup chopped sweetened or unsweetened shredded coconut
-Heat oven to 350f, line 12 cup muffin tin (just a note: this recipe said it made a dozen cupcakes, I only ended up with 11. I may have over scooped the cupcakes, or perhaps my flour was very loose in the cup, just thought you should know).
-Sift together dry ingredients.
- Beat butter on medium until smooth, gradually beat in sugar, 2 Tbsp at a time, scrape, add coconut and vanilla extracts and beat on high for 3 to 4 minutes. Add 1 egg and the yolk and beat for 1 minute. Add the remaining egg and beat for 1 minute.
-on low speed, add the flour in three additions, alternating with the coconut milk, beginning and ending with the flour. Beat only until the flour is just incorporated. Stir in coconut (this was a very good tasting batter). Fill muffin tins 2/3 full.
-Bake for about 20 minutes. Cool.
1 ½ ounces unsweetened chocolate
1 Tbsp butter
3 Tbsp sour cream
1 tsp vanilla
Pinch of salt
1 ½ cups confectioner’s sugar
-Melt chocolate and butter, whisk in the sour cream, vanilla and salt. Gradually whisk in the sugar, until the icing is smooth enough to spread, thin with milk or cream if needed (just a side note: this icing did look broken to me until I added the icing and whisked, it all came together as the icing was added to a tasty smooth topping)
Frost cooled cupcakes quickly…frosting sets up fast!
I garnished these with toasted coconut flakes, but you can use whatever you like. I think toasted blanched almond slivers would be excellent.
Enjoy your sugar high!