I made my mom’s favorite cupcakes for mother’s day: Coconut cupcakes!
Oh wait, did you just say that it’s May 16th? No, I’m even anywhere close to the actual date of Mother’s Day? This post has no relevance anymore?
Great. Just wonderful. Thanks a lot man, you just put a damper on my whole blog post. Well, here’s some frickin’ cupcakes, I guess.
WAIT. That will NOT bring me down. You know why? Because it was officially my last day of high school today, and what a day it was. Sunrise Period Choir: Crepes and pancakes. A Period AP Math: Preparation for a lesson on cooking and chemistry for B Period AP Chemistry which included freshly baked chocolate chip cookies (my latest iteration in my search for the perfect recipe!) from the school kitchen. C Period Free: Pokemon battles (sorry, I’m a nerd). Lunch: Senior waterfight. F Period AP English: Cake. G Period AP Government: Video game trailers. H Period Workout: Intense weight lifting session for the above reasons.
Alright, now it’s time to talk about these awesome cupcakes. Surprisingly, it was my first attempt at making cupcakes and frosting from scratch! Odd, I know, you and I both would have thought I had done this before. The cake is amazingly moist and fluffy without being dense while the frosting perfectly compliments the cake with its equally decadent and creamy texture and flavor. The coconut is not an overbearing presence but in perfect harmony with the vanilla in the mixture. All in all, a great first try at cupcakes!
If you baked or cooked something for you mom this mother’s day, tell me in the comments section!
Coconut Cupcakes for Two
Adapted from the Vanilla Cupcakes for Two on How Sweet It Is and the frosting from Epicurious. NOTE: I doubled this recipe for the cupcakes and thirded (thirded is now a word, people) the frosting recipe. Conversion charts come in handy for thirding (see? I used it again!).
1 egg white
2 tbsp sugar
2 tbsp unsalted butter, melted
1/2 tsp vanilla
1/4 cup flour
1/4 heaping tsp of baking powder
pinch of salt
1/2 tbsp (1 1/2 tsp) milk
1 tbsp reduced coconut milk
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk, room temperature
1 tsp vanilla extract
1/8 tsp salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
- Preheat oven to 350˚F and line muffin pan with 2 liners (or grease and flour two recesses in a muffin pan).
- Mix egg white and sugar until combined, then the butter and vanilla, then all dry ingredients, and finally milk and coconut milk.
- Bake for 10-12 minutes or until cake sets. Let cool completely before frosting with frosting as detailed below.
- Now for the frosting part. Beat together all ingredients save for the flaked coconut until soft peaks form and the frosting is nice and fluffy.
- NOW you can frost those puppies and sprinkle them with the toasted coconut. Happy eating!
Readers: Do you like the lack of captions, or do you want them back? Let me know!