Fragrant coconut cupcakes topped with a silky smooth, melt-in-the-mouth, butter-free coconut frosting. No artificial flavorings.
Last Monday me and my friends had our last get-together as Pharmacy students. This week, we’re all starting our last internship. One of us will leave the country for her intern, while the other will leave the country permanently after graduation. As we’re entering a new chapter in our lives I’m both excited and sad. After 6 years as a student, it seems like the somewhat carefree life as a student is coming to an end. Now that we’re talking about actually finding a job, it’s starting to hit me: I will no longer be the MSc Pharmacy student, but I will be an actual Pharmacist. It’s weird how 6 years have passed so fast. I’m not even sure what I’ve been doing these 6 years (besides baking, cooking and eating of course ^_~)…
So let’s get to these coconut cupcakes. Triple coconut cupcakes to be precise. The inspiration for these cupcakes came from the leftover coconut milk in my fridge destined to become waste at the end of the week. As I’m not a fan of wasting food, I decided to use the coconut milk in one of my baking frenzies. The inspiration for the frosting is my stepmother. She loves my baked goodies, but can’t stand the flavor of buttercream, which is my usual cupcake frosting. So as a cupcake is no cupcake without frosting (yes, this is a fact, not an opinion ^_~), I decided to make an alternative frosting for her, a lactose-free frosting: coconut oil coconut frosting. The frosting is super easy and tastes great too: light, creamy and sweet. It might even be better than buttercream. The frosting instantly melts in your mouth. In contrast with the buttery cupcake, it almost gives you a lemon-y feel. So fo today, I will break the recipe for these triple coconut cupcakes down for you guys.
You will start by making the frosting. This is the part where I share the best part of this recipe with you: no room temperature butter. Coconut oil can be stored at room temperature and has a low melting temperature of 24ºC. Therefor, you can grab it from your pantry and use it straight away for this delicious soft frosting. And if you live in a warm country, don’t worry: We’re chilling this while making the cupcakes. So all you have to do is: mix the coconut oil, confectioners sugar and coconut milk to a creamy and soft mixture. Mix long enough to remove the grainy texture. Store your frosting in the fridge to set and move on to the cupcakes.
Now, these coconut cupcakes are even easier than the frosting. It’s a batter that takes just a couple of minutes. Literally. You will love it. So, you will put the butter, sugar, flour, baking powder and salt in a bowl and mix it to a crumbly mixture. Then, you will add half of the coconut milk and give it a short whisk until incorporated. In a separate bowl, you’ll whisk the egg and the other half of the coconut milk until combined. Add it to your butter mixture and mix it until just combined, taking care not to overmix. Scoop your batter in the cupcake liners and bake for 20-25 minutes at 170ºC or until golden brown. A cake tester should come out completely clean. Let the cupcakes cool completely before frosting.
To frost your cupcakes, take it out the fridge and mix or scrape it until slightly soft. This should take no more than a minute. Using a spatula or butter knife, spread a nice an thick layer of frosting on top of your cupcakes. Make it as thick as you like. Finish with a good amount of desiccated coconut. If you’re living in a warm country or your frosting has gone too soft, chill the cupcakes to set the frosting. Take out the cupcakes about half an hour or right before serving (depending on the temperature of your country, ofcourse).
- 120 g coconut oil
- 120 g confectioners sugar
- 25 mL coconut milk
- ¼ tsp salt
- 120 g flour
- 120 g caster sugar
- 1 tsp baking powder
- ¼ tsp salt
- 120 mL coconut milk
- 1 egg
- desiccated coconut
- Mix the coconut oil shortly to break it up into pieces.
- While mixing, add the confectioners sugar. Mix until completely smooth and incorporated.
- Add the coconut milk and salt. Mix until incorporated.
- Store the frosting in the fridge to set.
- Preheat the oven to 170C and line a muffin tin with cupcakes liners.
- In a large bowl, mix the flour, caster sugar, baking powder and salt to a crumbly mixture.
- Add half of the coconut milk and mix until just incorporated.
- In a separate bowl, mix the coconut milk and egg.
- Add the coconut milk mixture to the butter mixture and mix until just incorporated. Don't overmix, because it will make your cupcakes dense and dry.
- Divide the batter in the cupcake liners and bake 20-25 minutes at 170C or until golden brown.
- Let the cupcakes cool completely before frosting.
- Scrape or whisk the frosting very short to soften the coconut oil.
- Using a spatula or butter knife, spread the frosting on top of the cupcakes.
- Top the cupcakes with a handful of desiccated coconut.
- If the frosting is too soft, place the cupcakes in the fridge in an airtight container for half an hour.