Monday, March 4, 2013

Chocolate Coconut Cupcakes with Mocha Frosting


Chocolate Coconut Cupcakes with Mocha Frosting

Chocolate, coconut and coffee join together for these little cakes of goodness. 

Servings: 12 Cupcakes

Ingredients:

1 Cup of Flour

1/3 Cup Cocoa Powder

1 1/2 Tsp. Baking Powder

1/4 Tsp. Salt

1/4 Cup Canola Oil

1 Cup Coconut Milk

1/2 Cup Sugar

1 Tsp Vanilla Extract

1 Tsp. Coffee Extract

1/2 Cup Shredded Coconut

Preparation:

1. Preheat the oven to 350F. and prepare your cupcake tin with liners.

2. Sift together the flour, baking powder, cocoa powder and salt.

3. In a separate bowl, mix together the coconut milk, sugar, vanilla, coffee extract and canola oil. Add the flour mixture and stir until smooth, then fold in the coconut.

4. Fill the cupcake liners about 2/3 of the way full so they have room to rise and bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Be sure to let the cupcakes cool completely before applying frosting, otherwise it will be too thin and runny.

5. Meanwhile, while your cupcakes are baking it's time to get started on the mocha frosting!

Mocha Frosting




Ingredients:

1/4 Cup Vegan Shortening

1/4 Vegan Butter (Earth Balance)

2 Cups Confectioners' Sugar

2 Tsp. Coffee Extract

1/2 Tsp Vanilla Extract

Preparation:

1. Beat the shortening and the butter together until fluffy.

2. Add the sugar in 1/4 cup increments and continue to mix after each addition.

3. Add the extracts and beat for about another 5 minutes until well combined. Refrigerate the frosting until you are ready to pipe it. If you live in a tropical climate like us, you may want to add an additional 1/4 cup of confectioners' sugar to account for the additional moisture in the air. Refrigerating the frosting before application also allows time for thickening, which makes piping the frosting into pretty towers much easier :)

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