Thursday, December 13, 2012

Vanilla Coconut Cupcakes with Coco Cream Cheese Frosting

The recipe I use for my carrot cake calls for dessicated coconut and coconut cream. For a three layer 8" carrot cake I only use about 1/4 cup of the coconut cream and since it does not keep for a long period of time I always worry about what I will do with the leftover cream. I hate letting things go to waste! Finally, I started looking for something easy I could make with the leftover coconut cream.
I asked and the internet giveth! I honestly can't remember where I got this recipe from. I just googled coconut cupcakes, copied all the recipes that came out and edited all of them into one recipe that sounded right. (If you have any idea where this recipe came from, feel free to let me know!)
These coconut cupcakes are extremely delicious! Moist, light, with a hint of vanilla. I like coconut but I know a lot of people who don't and that's fine, the coconut flavor in these beauties is not overpowering at all. It's a delicate kind of cupcake because it crumbles quite easily but it also kind of melts in your mouth.
I also made coconut cream cheese frosting which is your basic cream cheese recipe with a little bit of the coconut cream (1/2 cup) instead of milk. Another way to use up my extra coconut cream and still have that subtle coco frosting. So good!
Now my only problem with this recipe is that the batter can shrink quite a bit when it bakes. Some of the cupcakes separated completely from the cupcake liners. I have no idea why it did that. Maybe you could help me out?
Coconut Cupcakes
2/3 cups sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
1 and 1/2 cup all purpose flour
1/2 cup dessicated coconut
2 teaspoons baking powder
1 cup coconut cream

1. Preheat oven to 350 degrees F. Line a 12-count cupcake pan
2. Cream the butter and sugar until light and fluffy
3. Add the eggs one at a time and beat well after each addition
4. Add the vanilla extract
5. In a separate bowl, whisk the flour, dessicated coconut, and baking powder
6. Beat half of the flour mixture into the bowl with the wet ingredients
7. Pour in coconut cream
8. Include remaining flour mixture and beat until smooth
9. Fill the cupcake liners 3/4 full and bake for 18-22minutes
10. Cool completely before frosting
Hope you like making these!

Saturday, December 1, 2012

I'm seeing Red...

I've mentioned in this post how much a fan I am of Bake Happy and a while back, she posted this recipe for Red velvet cupcakes that I knew I just had to try. I am CRAZY about red velvet cupcakes! They were my mother's favorite and every time I see them or taste them I am reminded of her. When I first started baking, red velvet cupcakes were the very first ones I started to make. Needless to say, I had a lot of failures and so, I was on the quest to look for the best red velvet cupcake recipe floating about. I'm happy to say the search has finally ended.
These red velvet cupcakes are divine! The old recipes I've tried produced dry cupcakes, dense cupcakes, bland ones or ones where you don't really get that chocolate flavor. This recipe solves all those problems. The cupcakes that came out were very light, moist and had that chocolate-y taste to it that lingers in your mouth. They smell so good too!
The original recipe was posted on and Aikko tweaked it by substituting Yakult for the buttermilk. I chose to use the buttermilk powder that I purchased at a local health store, I use it all the time for recipes that ask for buttermilk and so far it hasn't failed me. I also doubled the amount of cocoa powder to really get the chocolate taste and I divided the recipe by three so I wouldn't have to stay next to my oven for days.
For the frosting, I stuck with Bake Happy's recipe for cream cheese frosting. Perfect combo!

Red Velvet Cupcakes
1 and 1/4 cup all-purpose flour
3 tablespoons cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup buttermilk
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1 teaspoon liquid red food coloring
170 grams sugar
1/4 cup unsalted butter
1 egg

1. Combine buttermilk, red food color, vinegar and vanilla extract. Set aside.
2. In a bowl, sift the all-purpose flour, cocoa powder, baking powder, baking soda and salt. Mix well and make sure there are no lumps.
3. In a mixer bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time.
5. Add one third of the dry ingredients and mix slightly.
6. Pour in one half of the wet ingredients.
7. Alternate mixing the dry ingredients with the wet ingredients, end with your flour mixture and mix until everything is incorporated.
8. Divide batter into cupcake liners and place inside pre-heated oven, 350'F and bake for 15 minutes.
9. When toothpick inserted in center comes out clean, remove cupcakes from the oven and cool on a wire rack.

Cream Cheese Frosting:
1 cup cream cheese
1/4 cup unsalted butter
1/4 cup shortening
454 grams icing sugar
pinch of salt
1 teaspoon vanilla extract
1/8 cup milk

Cream butter, shortening and cream cheese until smooth. Add the vanilla extract. Gradually add the icing sugar. Add the milk and beat until smooth. *I put the cream cheese frosting in the chiller for several hours so I can pipe them on the cupcakes*