Who Needs A Man Now? Cupcakes


This is a coconut cupcakes recipe. The story behind the name is in the next paragraph. The idea of creating these cupcakes came to me while watching Ann Burell on TV making her Sour Cream Cupcakes. I loved the simplicity of the recipe but at the same time I wanted to make it coconutty.

I love coconut and I know coconut loves me. It can affect my body in a very unique way. My husband had witnessed this effect in our first year of marriage when he first introduced me to Baskin Robbins’ Nutty Coconut ice cream. Thankfully we were at home and alone when I had my reaction. Having these cupcakes made my body react in the same magical way. After hearing several “mmmm…uhhhh…ahhhh…” my husband asked if I wanted to take my cupcake and finish it in the bedroom. I was going nowhere. I was happy just where I was (why change a winning position?). When I finished, all satisfied and satiated from experiencing my coconutty “petite mort” he looked at me and said sardonically “Who needs a man now?”

Cupcakes Ingredients:


2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
6oz/170gr melted coconut oil
¾ cup sugar
3 eggs
1 tsp vanilla extract
1 tsp coconut extract
2/3 cup coconut milk
2/3 cup coconut cream

Coconut cream ingredients:

1 can coconut cream (14 oz/414 ml)
½ cup powdered sugar
1 tsp vanilla extract

Coconut topping ingredients:

1 cup coconut flakes

Cupcakes preparation:


Preheat the oven to 350F/180C.

In a mixer beat melted oil and sugar together.
Add eggs, one at a time.
Add coconut milk, coconut cream, coconut extract, and vanilla extract.


In a separate bowl mix flour, salt, and baking powder together.
Gradually add dry ingredients in to the batter in the mixer.


Place paper muffin cups in a  (12) muffin pan and divide batter evenly among them. 


Bake for 20 minutes.



Coconut cream preparation:

Mix together coconut cream, powdered sugar, and vanilla extract. Keep in the fridge to stabilize until ready to serve. 


Toasted coconut flakes Preparation:

Toast coconut flakes in a pan on a medium high heat. Mix often until they are golden brown (about 2-3 minutes).


Serving:
Top muffins with frosting then sprinkle toasted coconut shavings.



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