Wednesday, January 12, 2011

Toasted Coconut Cupcakes

AKA Chocolate Macaroon Cupcakes
The original recipe called for Coffee Buttercream Frosting (recipe found in Vegan Cupcakes Take Over the World). However, we were unable to find coffee extract, so we just added coconut extract to the regular Vegan Fluffy Buttercream Frosting instead. The result was more of a chocolate macaroon-type cupcake. We decorated them with blue & white star sprinkles to give a more festive, Chanukah- inspired decoration!

1 cup all-purpose flour
⅓ cup cocoa powder
1 ½ tsp baking powder
¼ tsp salt
¼ cup coconut oil
1 cup coconut milk
¾ cup granulated sugar
1 tsp vanilla extract
2 tsp coconut extract
½ cup unsweetened shredded coconut
Toasted Coconut (recipe below)
Coconut Buttercream Frosting (Vegan Fluffy Buttercream Frosting with coconut extract)
blue & white star sprinkles (optional)

1. Preheat oven to 350 degrees (325 for mini-cupcakes). Line muffin pan with cupcake liners.
2. In a medium bowl, sift together flour, cocoa, baking powder, and salt.
3. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify.
4. In a separate medium bowl, mix together coconut milk, sugar, vanilla, and coconut extract. Stir in the melted coconut oil. Add the flour mixture in batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut.
5. Fill cupcake liners two-thirds full. Bake for 24 to 26 minutes. Transfer to a wire rack and cool completely.

To assemble:
1. Spread a generous amount of Coconut Buttercream Frosting on cooled cupcakes. Roll the frosted cupcake along its rim in the Toasted Coconut to create a ring around the circumference.
2. Add a few star sprinkles to the center to decorate.

Toasted Coconut
½ cup unsweetened shredded coconut

Preheat a small frying pan over medium heat for about 2 minutes. Pour the coconut into the pan; stir constantly with a spatula. The coconut will being to turn honey brown. Keep stirring and tossing for about 1 ½ minutes to get all the coconut evenly toasted. Turn off the heat and keep stirring and tossing for 30 seconds more. Once uniformly toasted, transfer to a plate and spread out to cool.

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