Coconut-Vanilla Cupcakes with Coconut-Cream Cheese Frosting
so… the other day, i had a sudden craving, no, NEED, to eat something sweet, creamy and soft… so i decided to make these delicious, moist cupcakes.
the secret ingredient in the cupcakes is the coconut milk, which has a higher fat content than regular milk, which gives the cupcakes a decadently rich texture. combined with the slightly tangy, creamy frosting, and the texture of the coconut flakes, this is heaven in little, deliciously edible mounds!
for an even more decadent treat, you could try filling the cupcakes with the frosting, or toasting the coconut topping.
in the summer months, you should keep these refrigerated, because the frosting does have a tendency to be a bit runny in hot weather.
recipe makes 18 to 36 cupcakes, depending on size of mold.
ingredients for base cake:
2 cups all-purpose flour*
2 1/4 tsp baking powder*
1/2 tsp salt* (* indicates that these ingredients should be mixed and sifted twice)
1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
1 1/3 cups dark brown sugar, packed
3 large eggs at room temperature
1 vanilla bean, scraped (if unavailable
1 tbsp vanilla extract
1 cup pure coconut milk, at room temperature (available in the asian section of the grocery store)
1 cup unsweetened dessicated coconut flakes
1 cup sweetened dessicated coconut flakes
ingredients for frosting:
4 cups powdered sugar
2x 8 oz packets of cream cheese, softened to room temperature