i had some leftover coconut cream after making a spicy thai noodle soup the other night. i thought it was such a waste to just leave the leftover coconut cream forgotten in the fridge. so, i decided to make cupcakes with it.
i've eaten countless of sweet treats made with coconut before and i loved every bit of it. i found a recipe from the many cupcakes recipe book i collected from the library. i tried it out and here's how it turned out....
it was delicious. i like the texture the most. it was soft and light, it almost feels as if it was a marshmallow. and that's just the cupcake on its own. after spreading the frosting on, i felt like i was in my own little paradise. it was definitely a divine experience for me.
anyway, here's the recipe:
115g cater sugar
25g coconut cream
100g self-raising flour
1 tsp baking powder
25g dessicated coconut
lemon zest from 1 lemon
2 tbsp milk
preheat oven to 180C and line muffin tray with 12 baking cases. beat butter, sugar and coconut cream until pale and fluffy. beat in eggs one at a time. sift in flour together with baking powder and mix until combined. fold in dessicated coconut, lemon zest and milk. divide into tray and bake for 17 minutes or until firm to touch. transfer cupcakes to wire rack to cool completely.
the above is the original recipe from the book. i made some adjustments, instead of 25g coconut cream, i added in about a 100g and omitted the milk. i also added more dessicated coconut. the cupcakes still turned out well.
as for the frosting, i made a different one from the book. the book uses a cream cheese frosting. i didn't have cream cheese ready. so, i made a meringue frosting instead. in a bowl over a simmering pan, whisk 2 egg whites and 100g caster sugar until sugar dissolves completely and mixture is warm to the touch. then remove bowl from heat and continue whisking until it forms stiff peaks. pipe or spread over cooled cupcakes. then, sprinkle some dessicated coconut on top.
i got the recipe from this book