Hello all and happy days. I hope your winter break has been relaxing and festive. I know Christmas has just past and I hope you all had a safe and joyful day surrounded by the ones you love; it’s seriously the best. In only a couple days school starts up again and back to the academic grind for me.
Anyway, today’s recipe post is totally nuts! Coco-nuts! (no lie I thought about that joke for 45 minutes). I made these cupcakes for a very good friend’s college graduation earlier this month. She’s an awesome and giving person and I couldn’t think of a better way to congratulate her accomplishment than making these for her, it also happened to be her 21st birthday so I wanted to put a little liquor surprise in there as well.
Behind the Scenes (BTS): I really wanted this to be coconut in flavor, not just sprinkle some coconut inside the batter and on the frosting. No. I wanted this to scream coconut and it does, not harshly but you can tell that it’s the dominate flavor. At first I called it Tres Coco Cupcakes, (three coconuts in Spanish) but then I decided to keep it simple and call it what it was. The three coconuts are coconut milk, shredded coconut, and coconut flakes. I didn’t want the frosting to have any coconut whatsoever to soften the flavors and not make it seem like you were eating soap; thankfully the marshmallow frosting does just that.
I used Niner Bakes marshmallow frosting recipe, not only was it simple and quick but tasty and not overly sweet, you can find the recipe here. Coconut milk and flakes are extremely easy to find, it’s the shredded coconut you may have to use some elbow searching grease for. I buy Bob’s Red Mill’s shredded unsweetened coconut flakes at Publix for about $5 USD.
Adjustments: Besides replacing regular cow milk with coconut milk the other adjustment I had to do was the butter. I added an extra 2 tablespoons of butter because of the extra ingredients I put in the batter.
The cooking time was also an adjustment, I thought it would need less time since there were added ingredients in the batter but actually it took about 5 to 10 minutes extra cooking time.
I also doubled the batter, I needed 25 cupcakes for the graduation/birthday party and this made 25 exactly. So the recipe you see below is the doubled recipe, if you want less then simply half it.
Alterations: If marshmallow frosting isn’t for you, a whipped mascarpone frosting could be another way to go, Call Me Cupcake’s Linda Lomelino has a great recipe that you should try if the marshmallow is a no-no. The recipe can be found here.
Helpful Hints and Suggestions: Yes, the coconut cupcakes is an easy treat and the marshmallow frosting is simple to make and pipe, so the few helpful hints and suggestions I would give you leans more towards storage and amount only for the frosting.
Frosting Storage: If your not going to use the frosting right away then put it in the fridge. It has a tendency to get limp and a little too moist if it’s been out too long. It can last almost a week in the fridge if you want to make it ahead of time.
Frosting Amount: the recipe on Niner’s blog makes an enormous amount, I suggest cutting the recipe in half if you want a good amount of frosting (which I personally wouldn’t recommend because then the cupcakes might end up too sweet) or cutting the recipe into thirds. Don’t fret if you look at the recipe and don’t know how to cut the egg whites portion of the recipe, remember: 1 egg white equals 3 tablespoons (30 grams), so if your a little hesitant just measure out the egg whites when halving or thirding the recipe.
Additions: Obviously I’m going to give you guys options.
Liquor: If you want to have fun with the recipe and add some liquor, I suggest rum or champagne for a celebratory event. I recommend adding it to the frosting as well as the batter. About 3 tablespoons (45 mL) of liquor in the batter and 2 – 4 (30 – 60 mL) depending on your preference in the frosting should suffice; if your going the champagne route then add 1/4 cup (60 mL) in the batter and 1/4 cup (60 mL) in the frosting as well with an extra 4 tablespoons (50 grams) of sugar in the frosting. (Helpful Hint: don’t put the liquor in the frosting at the end, it could water it down, put it in the double boiler with the egg whites, water, and sugar; it’ll also cook out the alcohol just leaving the flavor.)
Fruit: If you want to get lyrical you could add some lime to the coconut and mix it all together. I suggest doing it by way of zest and extract not juice, the lime juice could curdle the batter and make the frosting separate because of the high acidity all citrus fruits have.
The zest of 3 – 4 limes should do the trick and 3 tablespoons of extract in the batter with 2 tablespoons in the frosting should give a good lime kick; use the lime extract in the frosting the same way you would the liquor: in the double boiler. Also some curd in the batter could be a nice touch as well.
Decorations: I decorated the cupcake according to my friend’s preferences; her favorite color is purple so I used purple sprinkles, available at any supermarket costing less than $3 USD; and the dragees were just a fancy festive touch. Where I live dragees are so hard to find and I finally found them in a local little bakery store; maybe you can find them at a local store in your town or at a arts and crafts/culinary store like Hobby Lobby or JoAnns. Be Warned: They’re not cheap so I use them sparingly but the white decorative pearls can be found at any supermarket for less than $4 USD.
Ta-Ta-For-Now: I hope you all give this recipe a try either with or without the additions and alterations. This is a very festive way to celelbrate any occasion, maybe like New Years which is only in a few days, especially since it’s cupcakes which means everyone gets their own, and we’re all still selfish little kids at heart sometimes; we want our own. Love you all and have a good remainder of your day. ENJOY!
Triple Coconut Cupcakes (Tres Coco Cupcakes)
3 c. (360 grams) All Purpose Flour
1 tsp. (4 grams) Baking powder
1/2 tsp. (2 grams) salt
1 c. (240 grams) Butter
1 1/2 c. (300 grams) White Sugar
4 eggs (120 grams)
1 1/3 c. (165 grams) coconut milk
1 c. (75 grams) coconut flakes
1 c. (60 grams) shredded unsweetened coconut
2 medium to large mixing bowls
1 small mixing bowl
1 small to medium sauce pan
Ice Cream/Cookie Scooper
2 Cupcake/Muffin tin
- Preheat the oven to 350 F (175 C) and pre-measure out all ingredients. In a medium sized bowl, sift flour, salt, and baking soda. In a large size bowl, cream together with the hand mixer the butter and sugar, add the egg/milk mixture and alternately with the dry ingredients.
- I use an ice cream/cookie scooper so that the cupcakes are all the filled the same (1 scoop if your ice cream scoop is large, 2 scoops if medium and 3 if it’s small) if you don’t have an ice cream/cookie scooper then a kitchen spoon or tablespoon measuring cup will be fine as long as the same amount is in each cupcake tin to ensure even cooking time; fill it about 3/4 full.
- Bake for 20 – 25 minutes (make sure you use a toothpick to make sure they are done) and allow them on a cooling rack. While they are cooling; proceed to make the frosting. You can find the recipe here. If your using the Whipped Marscapone Frosting, then click here.
- Now that your cupcakes are cooled and your frosting is ready, spread or pipe your frosting on your cupcakes. Because of the flavors only a small dollop is needed, more than that and your cupcakes may end up becoming too sweet.
- If you are not going to eat your cupcakes within the next hour or so then put your cupcakes in the fridge to make sure the marshmallow frosting does soften up too much.
- Now all that’s left is to enjoy, whether you’re at a party, small get together or riding solo and stuffing your face with no shame (as you should) enjoy these cupcakes and a nice glass of milk with it.