Coconut Cupcakes

I love me some coconut. Many people are not of the same opinion. Especially younger people (someone explain to me why the incredibly delicious almond joy candy bar is considered "old people candy"?) I think it's the texture that throws them off. Shredded coconut just sort of...feels like something that isn't exactly food. But I enjoy that sort of thing. Food that seems more like a non food. Like these things.

I've been wanting to bake with coconut oil for a while now. It's quite versatile, and can also be used to pop popcorn, saute things, and it's good for your skin and hair ^_^. But it's so darn expensive. I finally splurged, so I knew I had to make something super good with it. I think I succeeded. These cupcakes have an awesome, delicate crumb and a very subtle coconut flavor. Even my coconut hating siblings liked them! It's the frosting that packs more of the coconut flavor punch. The recipe can easily be adapted for a killer yellow cupcake with vanilla frosting.

Coconut Cupcakes
(makes 17-20)
adapted from Martha Stewart's Cupcakes



1 3/4 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup coconut oil (I imagine butter would be fine as well)
1 1/3 cups sugar
2 large eggs
3/4 cup unsweetened coconut milk
1 tsp pure vanilla extract
1/2 tsp almond extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream oil and sugar with a mixer until light and fluffy. Add extracts and eggs, 1 at a time, beating after each addition.

Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with milk and ending with flour mixture. Scrape sides of bowl. Divide batter among muffin cups, filling each 1/2 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. 

Coconut Frosting 

6 Tbsp butter
2 tablespoon coconut milk 

3 cups Powdered Sugar
1 tsp coconut extract 

shredded coconut for garnish

Cream butter and powdered sugar, and salt. Add milk and extract and beat until desired consistency is reached. Top with shredded coconut.