Friday, August 29, 2014

Coconut Cupcakes

This was one experiment gone right.  Very, very right. 
My husband came home saying those magic words again, "honey, we have a potluck on Saturday."  No problem.  Except these may not make it to the actual potluck.  The texture of the cupcake is like that of a pound cake but is airy like an angel food cake.  I'm not sure I can come up with words to describe just how great these are.

Let's be honest, your cupcake falls over too after you take a bite.  Photo-opp!


1 box of white cake mix
1 cup of canned coconut milk
3 eggs
1/3 cup of oil
1 teaspoon of almond extract

For the frosting:
8 ounces of cream cheese (room temp)
2 sticks of butter (room temp)
5 cups of powdered sugar
4 tablespoons of canned coconut milk
1/2 teaspoon of almond extract
3/4 cup toasted coconut for garnish


1.  Preheat over to 350 degrees and line a cupcake pan with cupcake wrappers.  (the cuter the better)
2.  Combine cake mix, coconut milk, eggs, oil and extract and mix on low until combined.
3.  Using a 1/4 cup measuring cup, scoop out batter and spoon into cupcake pan.  Equal scoops, please!
4.  Bake for 15-20 minutes or until toothpick comes out clean.
5. While cupcakes are cooling, make the frosting.  Combine cream cheese and butter and whip with coconut milk.  (I use my whisk on my Kitchenaid mixer, not the paddle) add extract then slowly add powdered sugar until it's all combined.  Turn on high to whip for 45-60 seconds.  Toast the coconut by putting 3/4 cup of coconut in a skillet on the stove over medium high heat.  Stir frequently for 5-6 minutes or until coconut is toasty brown.  (you can also do this in your oven on a baking sheet)
7.  I used a frosting bag and cut a one inch hole in the bottom (ziploc bag would work well too).  Pipe the frosting on the cupcakes.  As you squeeze the frosting bag, push down, then pull up to create the large fluffy clouds.  Top with toasted coconut.

I did not refer to any other recipe while making these cupcakes.