Happy Valentine's Day everyone. I hope that everyone enjoys this day to appreciate someone who is special to them. I have not been able to spend many Valentine day's with the Mr. since he is usually deployed or in training. So when he is around I always try to do something special. This year the Mr. and I decided to make white chocolate coconut cupcakes. I altered a recipe from Alton Brown's website for coconut cake and added white chocolate to it. I used a jumbo cupcake pan since that is the Mr's favorite new size for cupcakes but if you don't have one I would just bake the cupcakes for 15-18 minutes instead until a toothpick in the center comes out clean. This is definitely a dessert for anyone with a sweet tooth, there is no need for a box of chocolates when you have one of these cupcakes.
- 3 c. All purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup fresh coconut milk
- 1/2 cup fresh coconut cream
- 8 ounces unsalted butter, room temperature
- 2 1/4 c. sugar
- 1 teaspoon coconut extract
- 4 egg whites
- 2 c. white chocolate chips
- 3 c. shredded coconut
- red food dye
- 1 container of vanilla frosting
- 1 tsp. coconut extract
- Preheat the oven to 350 degrees F. Place cup cake liners in the pan.
- Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
- Combine the coconut milk and coconut cream in small bowl and set aside.
- Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
- With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Add 1 c. white chocolate chips and mix just until distributed. Do not over mix.
- In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Fill the cupcake cups 3/4 of the way up to the top. Place in the oven on the middle rack. Bake for 25-30 minutes or until the cupcakes are light golden in color and a toothpick comes out clean when inserted in the center.
- Let the cupcakes cool for 10 minutes then remove and transfer to a cooling rack. While the cupcakes are cooling mix the frosting with coconut extract.
- In a medium sized bowl mix the red food coloring and shredded coconut with a fork. Make sure to break up the coconut so that there are not chunks of food coloring.
- On a piece of parchment paper draw hearts. Flip paper over so the drawings are on the backside of the paper. Melt the remaining 1 c. of white chocolate in a microwave safe bowl for 30 seconds. Stir and continue to melt for an additional 10 seconds until chocolate has melted, stirring in between. When chocolate is melted stir in red food dye until desired color, put chocolate in plastic bag and snip the tip of the bag creating a little hole. Trace your outlined hearts and put in the freezer to harden.
- Once the cakes have cooled completely frost the cupcakes and dip the cupcake into the shredded coconut. Place a chocolate heart on top.
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