SUMMARY – not-to-sweet and subtle coconut cupcakes. Creamy light buttercream topped with toasted coconut shreds. Like a pina colada in a paper wrapper.
These were some really good cupcakes. Like cupcakes that would win Cupcake Wars. Or a blue ribbon at the fair.
It took a couple of stops to find real coconut extract. At the local grocery coop, I found this Aussie concentrated paste in a tube that was all natural, and not that fake stuff I kept finding in the spice section in the market. Thankfully I didn’t have to drive to another county to get it.
The cupcakes themselves were simple, although not one-bowl simple. More like 4 bowls for the separated eggs, the measuring bowl from my digital scale, then the mixer bowl.
I love the idea of using coconut milk in these. I was thinking that you could make these paleo if you used coconut flour and coconut sugar. Switch the butter with coconut oil, and you could make them vegan if you had an idea about egg substitution. Which, unfortunately, I don’t.
I also decided to make the buttercream instead of the ganache. I found a new way to make buttercream from Food52 here. It’s a way to make meringue buttercream using a swiss meringue technique.
Instead of making sugar syrup and pouring it over beaten egg whites, you heat the egg whites and beat them hot.
The texture of the beaten meringue was like marshmallow fluff. But I think that’s because I only used 1 egg white from this frosting recipe instead of the 4 egg whites.
Since there wasn’t a lot of volume of meringue, there wasn’t a lot of frosting. There was enough to put frosting on all the cupcakes, but the frosting to cupcake ratio was a little low.
And the frosting was so good that I wanted more of it!
I brought some to work. I have a co-worker that is not a cake fan. She is all about ice cream. She liked these!
And … there are no more left. We ate the last of them for dessert tonight. I call that recipe success.