Coconut Milk Cupcakes

I found this recipe from Vanilla Garlic  on Bake Space a few years ago, and have made them several times (and once baked as a cake). They are perfectly sweet, a great texture, and amazing when topped with the coconut cream cheese icing. Hey, if I'm making my own birthday cake, I better make it a good one!


3/4 C butter, room temperature
1 1/4 C sugar
3 eggs
1 C coconut milk
1 tsp vanilla
2 1/4 C flour
1 tsp salt
1 tsp baking powder

Cream butter well. Add sugar and beat until light and fluffy, scraping the sides as needed. Add eggs one at a time, beating well and scraping the sides of the bowl after each addition.

Combine the flour, salt, and baking powder. Measure coconut milk, and stir in vanilla. Alternate adding flour mixture and coconut milk to the butter mixture, beginning and ending with the flour mix. Mix until just combined.

Divide into lined muffin tins. Bake at 350` for about 20-25 minutes, or until tests done. Cool completely before frosting.

Coconut cream cheese icing

1/2 C butter, at room temperature
1 C cream cheese, at room temperature
1 C (+/-) icing sugar

Beat butter and cream cheese well. Slowly add the powdered sugar. Beat very well. If desired, top with shredded coconut.


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