Coconut Cupcakes with Coconut Cream Cheese Frosting

Coconut cupcakes 9

I’ve recently developed quite an affinity for coconut, ever since I used it in truffles. I always used to underestimate its taste but I’m now a firm (actually, somewhat flabby) believer. I had some desiccated coconut in the cupboard so I modified my traditional vanilla cupcake and cream cheese frosting recipe to accommodate coconut flakes and coconut milk and the result was amazeballs! These cupcakes are smooth, moist and the perfect balance of flavours. You don’t want them to be too vanilla-y or almond-y because the coconut will go unnoticed, and similarly, you don’t want them to the coconut to overpower the other flavours. This recipe incorporates all of those flavours and brings everything together with a light and fluffy creamy frosting that will leave you wanting more.

Coconut Cupcakes

  • Servings: 12 -16
  • Difficulty: intermediate
  • Print

Coconut cupcakes 1Stuff coconut dreams are made of:

  • 1½ cups all purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoons salt
  • ½ cup butter, room temperature
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla paste (or essence)
  • 1 teaspoon almond essence
  • ½ cup coconut milk (+ 2 tablespoons for frosting)
  • ½ cup desiccated coconut (+ another ½ cup for frosting)

Making it happen:

Coconut cupcakes 31. Preheat your oven to 180°C.
With an electric mixer, beat the butter and sugar until soft and fluffy, about 4-5 minutes, scraping down the sides when needed. Add the eggs, one at a time, and beat until well mixed, again scraping down the sides. Add the vanilla paste (or essence) and almond essence and stir until combined.

Coconut cupcakes 42. Sift together the flour, baking powder and salt.
In three stages, add the dry ingredients and coconut milk to the batter, beginning and ending with the dry, mixing until just combined. Add the desiccated coconut.

 

Coconut cupcakes 53. Pour the batter into 12 individually lined muffin cups. Bake for 15-18 minutes until a toothpick comes out clear.

 

 

Coconut cupcakes 6Coconut Cream Cheese Frosting:

  • 100g butter, room temperature
  • 150g plain cream cheese, also room temperature
  • 3 cups icing sugar
  • 1 teaspoon vanilla paste (or essence)
  • 1 teaspoon almond essence
  • 2 tablespoons coconut milk

Coconut cupcakes 71. Cut the butter into small cubes and allow to reach room temperature. In a large bowl, beat the butter and cream cheese on high until light and fluffy, 3 – 4 minutes. Add the coconut milk and beat only until it’s fully mixed, about 5 seconds. Stir with a wooden spoon or spatula.

Coconut cupcakes 82. Sift in the icing sugar, stir with a spatula or wooden spoon until loosely combined, then beat until fully combined, about 30 seconds, scraping down the sides and bottom of the bowl. Add the vanilla essence and almond essence and give the frosting one last beat. Ice the cupcakes and generously sprinkle desiccated coconut over them.  

Monthly Mystery Munchies: Truffles

Mixed truffles 1This month’s Monthly Mystery Munchies was a challenge! The theme is ‘sweets and colours’. How hard could it possibly be? Well, as it turns out, it was not as easy as I thought, but that’s the whole point of my and Ann’s monthly challenge – that we challenge each other and ourselves.

I racked my brain and Googled it for days, trying to find something that would suffice. Then something happened. I made Oreo truffles and fell in love. I mean, an unhealthy, obsessive, I-want-to-consume-all-of-you type of love. My mind was made up, this is it. This is the recipe. But why stop there, right? I wanted to add variety, so I came up with dark chocolate, chilli and almond truffles rolled in sesame seeds. I was in a quandary… which was my favourite? I couldn’t decide. So, to complicate things more, I added one more to the mix. White chocolate and coconut truffles with blue food colouring. The coconut perfectly compliments the sweetness of the white chocolate. I’ve separated the recipes into individual printable versions, but they are all delicious.

Oreo Truffles with Peppermint Crisp Topping

  • Servings: 15-20
  • Difficulty: easy
  • Print

Oreo 1Stuff dreams are made of:

  • 120g cream cheese, room temperature
  • 150g crushed Oreos
  • 1 teaspoon vanilla paste (or essence)
  • 200g milk chocolate
  • 2 tablespoons cream
  • Peppermint Crisp, crushed

Making it happen:

Oreo 21. Break up the Oreos into halves. Blitz in your food processor until they resemble find crumbs. If you don’t have a food processor, halve the Oreos and put them in a Ziploc bag. Crush with a rolling pin or mallet.

 

 

 

 

 

Oreo 32. Put the cream cheese into a bowl and stir a few times to evenly spread it across the bowl. Add the Oreos and vanilla paste/essence and mix thoroughly, either with your hands or a tablespoon. (I used the back of a tablespoon.)

 

 

 

 

 

Oreo 53. Scoop out a heaped teaspoon’s worth of Oreo mixture into your hand and roll into a little ball. They are very rich so I don’t use more than one teaspoon of Oreo and cream cheese mixture. Put the ball on a baking tray lined with grease-proof paper, repeat these steps until you have finished all of the mixture. Refrigerate for two hours or overnight.

Oreo 64. Melt the milk chocolate and cream and using two forks, dip the Oreo truffles into the melted chocolate, covering the entire ball. Sprinkle the crushed Peppermint Crisp over the truffle and repeat the process until you’ve used up all of the chocolate mixture.

 

Oreo 95. Place the truffles back on the lined baking tray and return to the fridge until you’re ready to serve them. You can also freeze them.  

 

White Chocolate and Coconut Truffles

  • Servings: 20
  • Difficulty: easy
  • Print

White choc ingredientsStuff dreams are made of:

  • 80g double thick cream
  • 250g white cooking chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla paste (or essence)
  • 1 teaspoon blue food colouring (optional)

 

Making it happen: 

White choc 31. Chop up the white chocolate into small pieces. Melt the double cream on medium-low. As soon as it starts bubbling, take it off the heat, add the butter and stir until fully melted. Add the chocolate pieces, stirring until fully dissolved. Add the vanilla paste/essence and stir it in and then add the food colouring, stirring until fully mixed. Pour the chocolate mixture into a shallow bowl, cover and refrigerate for a minimum of four hours.

 

White choc 52. Once the chocolate has chilled completely, pour the desiccated coconut into a bowl. Spoon the chilled chocolate into your hand, one full teaspoon’s worth, and roll into a ball.

 

 

 

White choc 73. Roll the chocolate ball in the coconut. Repeat until you have finished all the chocolate.

 

 

 

White choc 8

4. Refrigerate until  you’re ready to serve. These truffles may also be frozen.

Dark Chocolate and Chilli Truffles with Sesame Seeds

  • Servings: 15-20
  • Difficulty: easy
  • Print

Dark choc 1Stuff spicy dreams are made of:

  • 80g double cream at room temperature (or thick cream)
  • 250g dark chocolate cut into pieces
  • 2 tablespoons butter at room temperature
  • 2 tablespoons caster sugar
  • ½ teaspoon almond essence
  • ¼ teaspoon chilli powder

Making it happen:

Dark choc 21. Chop up the chocolate into small pieces. Melt the double cream on medium-low heat and stir in the butter. Stir in the caster sugar. Once the cream starts to boil, remove from the heat and stir in the chocolate chips, whisking until it’s fully dissolved. Add almond essence and chilli, stirring thoroughly. Pour into a shallow bowl, cover and refrigerate for a minimum of 4 hours or overnight.

 

Dark choc 72. Once the chocolate and chilli mixture is completely chilled, remove from the fridge. Place the sesame seeds in a bowl and, using one teaspoon’s worth of truffle mixture, roll them into a ball in the palm of your hand, and roll the ball in the sesame seeds, covering all sides.

 

 

20150814_0954283. Repeat this process until you’ve used up all of the chocolate chilli mixture and place them in the fridge until you’re ready to serve.