I have been a horrible food blogger. I barely cook anymore; too much energy is required. I made these cupcakes recently. I knew Mr.Surly wouldn't touch them because they have coconut in them. They were a great accompaniment to my morning coffee.
My frosting didn't turn out well, it was kinda runny. I needed to add more powdered sugar (I added less than what the recipe calls for), but I didn't because I didn't want an instant cavity from too sweet frosting. Luckily, these were rolled in toasted coconut so you can't even see the no-so-pretty icing.
Toasted Coconut Cupcakes with Coffee Buttercream Frosting
Makes 6 cupcakes
For the cupcakes:
2 Tbl coconut oil
½ c coconut milk
2 Tbl + 2 tsp sugar
½ tsp vanilla
½ c flour
2 Tbl + 2 tsp cocoa powder
¾ tsp baking powder
¼ c unsweetened coconut
Toasted coconut (opt)**
Chocolate covered espresso beans for garnish, opt
Preheat oven to 350 F.
Melt coconut oil in large microwave safe mixing bowl til melted, about 60 seconds. Whisk in coconut milk, sugar and vanilla.
Sift together flour, cocoa powder, and salt into bowl, whisking in a little at a time. Whisk til smooth. Fold in coconut.
Fill cupcakes 2/3 full and bake 20-25 min until toothpick comes out clean. Remove to cool on wire rack completely.
Coffee Buttercream Frosting
2 Tbl shortening
2 Tbl butter
1 c powdered sugar
1 Tbl coconut milk
¾ tsp espresso powder
¼ tsp vanilla
Beat shortening and butter until fluffy. Add coconut milk and espresso powder; beat together, adding the powdered sugar a little at a time. Stir in vanilla extract and beat until fluffy.
Preheat skillet (I used a non-stick one) for about 2 min on medium heat. Add ¼ c unsweetened coconut and stir until a honey brown color. Remove from heat, continuing stirring to toast coconut evenly. Pour onto plate.
Once cupcakes are iced, roll edges in the toasted coconut. Garnish with chocolate covered espresso bean, if desired.
Source: halved and slightly adapted from Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Hope Romero