COCONUT MILK CUPCAKES WITH COCONUT CREAM CHEESE FROSTING AND FRESH PINEAPPLE
Coconut Milk Cupcakes with Coconut Cream Cheese Frosting and Fresh Pineapple
This recipe goes with: Coconut Cream Cheese Frosting and Pineapple
- Servings: 20
- 3/4 cup of unsalted butter, room temperature
- 1 1/4 cup of sugar
- 3 eggs, room temperature
- 1 cup of canned coconut milk
- 1 teaspoon of vanilla extract
- 2 1/4 cups of flour
- 1 teaspoon of kosher salt
- 1 teaspoon of baking powder
- 1/2 - 3/4 cup of sweetened dessicated coconut
Preheat the oven to 350 F.
Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
Combine the flour, salt, and baking powder in one bowl.
In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla.
Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
Fold in the coconut.
Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
This recipe could easily be adapted to make a layer cake and is another one of those light and airy cakes perfect for the many picnics and potlucks that I'm sure you have coming with the warm weather.
This recipe originally created for my site Vanilla Garlic.
Be Sure to check it out!