Prep 20 mins
Cook 22 mins
I found this on bakespace and thought it sounded amazing! Originally posted on vanillagarlic.blogspot.com
Coconut Milk Cupcakes
- 177.44 ml unsalted butter, room temperature
- 295.73 ml sugar
- 3 eggs, room temperature
- 236.59 ml coconut milk
- 4.92 ml vanilla extract
- 532.32 ml flour
- 4.92 ml kosher salt
- 4.92 ml baking powder
- 118.29-177.44 ml sweetened flaked coconut
Coconut Cream Cheese Frosting and Pineapple
- 118.29 ml butter, room temperature (1 stick)
- 226.79 g package Philadelphia Cream Cheese, room temperature
- 118.29-236.59 ml powdered sugar
- 59.14 ml sweetened flaked coconut
- 1 fresh pineapple
- 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.
- Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
- Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
- Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.
These were the creamiest, tastiest little cakes I have ever put in my mouth! (And I have eaten a lot of cake in my lifetime!) I used fresh coconut rather than packaged, but I kept all the cake ingredients the same except for using half the salt...I used 1/2 teaspoon salt. Since my coconut was not sweetened, I used nearly 2 cups (loosely measured) of confectioner's sugar in the icing. The texture of these cupcakes reminds me of cheesecake...velvety and moist. I am planning to experiment with it and add melted chocolate and other flavors in some of the batter of my next batch. The recipe is much like the old 1-2-3-4 recipe with the exception of the coconut milk in place of whole cow's milk. But what a difference that makes!
I made the cupcake part and they were really special! I added 1/2 tsp of almond extract. The steps were really helpful and easy to follow for a more novice baker like me. I did forget to add the shredded coconut, but they were still scrumptious. Just perfect, thanks!
Oh and for those who are wondering about the tsp of kosher salt - Kosher salt is less dense than table salt, so you use twice as much kosher salt as regular salt. Hence the full tsp of kosher salt in a recipe type that typically calls for 1/2 tsp of salt. 1 tsp of Kosher salt is just right.
I made just the cupcakes, not the frosting and I agree with the previous review. Even with the coconut milk and flaked coconut, the flavor didn't come through. Also, though I always add salt to baked goods, the full teaspoon tasted like a little too much. I'd use 1/2 to 3/4 tsp. next time