These coconut cupcakes are truly divine and simply beautiful. Topped with a light and fluffy whipped mascarpone frosting and sprinkled with pink coconut flakes.
Hands down, this is one of the best cupcakes I have ever made.
To start, you’ll need a reduction of coconut milk. To reduce the coconut milk, pour 1 can (398 ml) into a small saucepan and simmer for 20-25 minutes. Let cool completely. You can make this a day ahead and store it in the fridge.
For the pink coconut flakes, I added a drop of red food colouring into a small bowl and diluted it with a few drops of water. Add sweetened coconut and toss until evenly coated.
Adapted from Linda Lomelino., a talented food blogger from Sweden. Her pictures are so beautiful, they literally took my breath away.
- FOR CUPCAKES:
- 1 cup plus 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/4 cup coconut milk reduction
- 2 teaspoon coconut extract
- FOR FROSTING:
- 1/2 cup mascarpone cheese
- 1/2 cup confectioner’s sugar
- 1/2 cup heavy cream
- 1 1/2 tablespoons reduced coconut milk
- 1 teaspoon coconut extract
- sweetened shredded coconut flakes, for garnish
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper cups.
- To make cupcakes: Combine flour, baking powder and salt in a medium bowl and set aside.
- Using an electric mixer, beat butter and sugar until light and creamy.
- Add eggs, one at a time, mixing after each addition until well combined.
- Add half of the flour mixture and stir until smooth.
- Add half of the coconut milk reduction and stir until smooth.
- Add the remaining flour then the coconut milk and coconut extract. Stir until smooth.
- Divide the batter evenly into the muffin cups. Fill 2/3 full.
- Bake 15-18 minutes, or until toothpick inserted in the center comes out clean.
- Transfer to a wire rack and let cool.
- To make frosting: Whisk together mascarpone cheese and sugar until combined. Whisk in cream, coconut milk and coconut extract until light and fluffy.
- To make pink coconut flakes: Add a drop of red food colouring to a small bowl. Dilute with a few drops of water. Add shredded coconut and toss until evenly coated.