Coconut Cupcakes with Coconut-Hazelnut Frosting

>> Monday, March 8, 2010

This weekend's long run (11-miler) was insanely gorgeous. 44 degrees and sunny. Slight wind -- but only enough to keep me from sweating too much. And most puddles have receded. There's still about a foot of snow on the ground, though. More on that in another post.

Working back up to long, long distances is difficult. I've definitely enjoyed some time off both mentally and physically from the demands of 10+ mile runs. So, to reward myself for my efforts, I decided to start Sunday right by making some delish fresh coconut cupcakes. Gave me something to look forward to after the run . . . as well as a great recipe to share with all of you!

I ate like four of these yesterday. Not "like" four. Four. That's why you see two different versions. One with chocolate sauce. One without. Both amazing. I would even recommend making them without the frosting -- the cake almost tastes like a sweet cornbread.

What you'll need . . . (for 12 cupcakes)
  • 1 cup unbleached white flour
  • 1/2 cup wheat pastry flour
  • 1 cup raw sugar (Sugar in the Raw)
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup coconut milk (We made our own. Find out how!)
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
Method . . .
  1. Preheat oven to 350 degrees F. Line a cupcake pan with liners.
  2. Sift together all dry ingredients (flours, sugar, coconut, baking soda, salt) in a large bowl.
  3. Add in all wet ingredients -- saving the vinegar for last. Mix until well incorporated.
  4. Fill cupcake liners 3/4 full. Put in oven and bake for 20 to 25 minutes.
  5. Cupcakes are done when they are lightly browned and a toothpick inserted into the center comes out clean.

Coconut-Hazelnut Deluxe Frosting

What you'll need . . .
  • 1/4 cup coconut milk
  • 1/2 cup vegan butter (Earth Balance)
  • 2 cups confectioners sugar
  • 1/3 cup hazelnut meal (just process hazelnuts in a food processor)
  • 1/2 cup unsweetened shredded coconut
Method . . .
  1. Mix coconut milk, butter substitute, and confectioners sugar together on high speed in an electric mixer.
  2. Stir in the hazelnut meal and shredded coconut.
  3. Wait until cupcakes are cool and then frost.
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