Happy Easter! Veselé Velikonoce!
If you live in the Czech Republic, you are in the handful of countries which celebrate Easter on Monday. In that case, you've got an extra day to make some use of all that Easter candy. In ode to the coconut covered bunny cake that was tradition when I was growing up, I tested out a Coconut Cupcake recipe (with great results I might add.)
These are perhaps the lightest, fluffiest sweet morsels to arrive out of my oven in awhile. I believe the coconut milk is to thank for this.
The original recipe called for it to be topped with a coconut frosting, but I opted for a chocolate one with coconut flakes. It wouldn't be too overpowering with a coconut frosting however, as we found the coconut flavour surprisingly subtle, allowing the vanilla to shine through.
The holiday aside, this recipe would be just as lovely anytime there is extra coconut milk staring out from the fridge.
Continue to Recipe
Recipe: Coconut Cupcakes with Chocolate Frosting
Adapted from Bon Appetit
1 cup condensed coconut milk:
coconut milk powder (enough to make 2 cups, or use 2 c. coconut milk)
2 cups (250g) flour
2 1/4 tsp baking powder
1/2 tsp salt
3/4 cup (170g) unsalted butter, room temperature
1 1/3 cup (300g) sugar
1 1/2 tsp vanilla extract
1/3 cup (80ml) heavy whipping cream
2.75 oz (75g) best quality dark chocolate (70% cocoa)
5 Tb (70g) butter, room temperature
Shredded coconut and chocolate eggs for topping
1) The coconut milk needs to be condensed. It's better to do this ahead of time so it can cool. I used a package of coconut milk powder, mixed with 1 cup boiling water twice the strength of what the package instructed. Or, take two cups coconut milk, simmer on the stove until reduced to one cup. Anywhere from 25-45 minutes. Set in the fridge to cool.
2) Start the frosting. Chop up the dark chocolate into bits. Heat the cream in a small saucepan. When quite warm (not boiling) take off the heat and whisk in the chocolate bits until melted. Put in the fridge to cool.
3) Sift together the flour, baking powder and salt in a medium bowl. In a large mixing bowl, cream the butter until fluffy, add the sugar (slowly) and beat another 2 minutes. Add the eggs, one at a time, beating into the batter. Mix in the vanilla.
4) Beat in half the flour mix on low speed. Add the one cup of cooled condensed coconut milk. Beat slowly, then add in the rest of the flour mix and beat just until mixed.
5) Pour into 12 muffin cups, plus a tray of mini muffins or a couple of coffee cups. It made about 14 for us (using 2 oven-safe tea cups in addition to the tin.)
6) Bake at 350°F/175°C for 20 minutes.
7) For frosting: Take the chocolate cream from fridge, use a mixer to add in the butter. Beat until smooth. Frost cupcakes and sprinkle with coconut. Top with chocolate eggs. Since there is cream in the frosting, don't let them sit out too long. I actually preferred it after it was in the fridge for a few hours and the frosting firmed up a bit.
Dobrou Chut'/ Enjoy