Krystle's Farewell Coconut Chocolate Cupcakes

This week's cupcake is a coconut cupcake topped with chocolate buttercream frosting and a little bit of slightly toasted coconut.  The cupcake is dedicated to my friend Krystle who is going to be leaving our mutual place of employment this week and onto better things.  We wish her all the best of luck in her endeavors and therefore dedicated this cupcake to her. 

Let's talk coconut cupcake.  I find that there really is no such thing as too much coconut.  This cupcake has coconut milk, coconut powder, coconut extract and fresh shaved coconut cooked in it as well as on top of it.  The funny thing is, it's not really that overwhelming of a coconut flavor.  It's a nice hint of coconut in the cupcake and the little coconut shavings on top adds a nice little addition to the already coconut flavor.  This cupcake was slightly deceiving in the cooking time.  You shouldn't cook it for more than 15 minutes.  I promise.  I went a minute longer and realized that a few more minutes and it would have been way too long so it was taken out at 16 minutes.  Don't get me wrong the cupcake is delicious and still soft and has a great consistency, but as a warning you have to watch this sneaky cupcake.

Chocolate and coconut.  It's good and simple, just like that.

This recipe made exactly 24 cupcakes.  Preheat the oven to 350.  Always remember to preheat the oven.

Coconut Cupcake

2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup of coconut powder (found this at a specialty food store)
1/2 cup of shredded coconut
1 can of coconut milk
1 1/2 teaspoon coconut extract
1/3 cup oil (sunflower)
1 1/2 cup of sugar

Mix together all dry ingredients (flour, baking soda, baking powder, salt) including coconut powder, mix together oil and sugar in a bowl, add dry ingredients and coconut milk alternating back and forth until everything is mixed together, add extract and shredded coconut and mix for approximately 3 minutes

Bake for 15 minutes.  Check the cupcakes and if there is still cake on the toothpick give it another minute or so.

Chocolate Frosting with a hint of coconut

1/4 cup of vegetable shortening
1/4 cup of butter (earth balance)
2 3/4 cup of confectioner's sugar
1/4 cup of almond milk (or soy whatever your preference)
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup of cocoa powder

mix together butter and shortening and add the chocolate and sugar a little bit at a time incorporating the almond (or soy) milk a little at a time.  Add the extracts at the end and beat it, just beat it.

Toast the shredded coconut at 350 in the oven for about 10 minutes.

Top the coconut cupcakes with frosting and sprinkle with the toasted coconut.  BAM! Delicious cupcake for you.

So to Krystle, we raise our cupcakes to you, wishing you all the luck in the world.  You will do awesome because you're awesome.

Cheers! We will miss you.  By we I mean me and the cupcakes.

Tip of the week: always follow your dreams.

So leaving you this week with sugar kisses and coconut cupcake dreams.

Until next week bake on.