Tuesday, September 18, 2007

Pandan Coconut Heaven Cupcakes

While my sister was in town visiting, we wanted to imitate a childhood favorite. This is an asian-inspired variation of VwAV's Coconut Heaven Cupcakes. Instead of dried coconut, we used freshly shredded coconut, which resulted in a slightly moister cupcake. The flavors intensified the following day, which made these so fragrant & delicious! Although simple, these are dense & addicting topped off with whipped up heavy cream.
Pandan Coconut Cupcakes
1 cup AP flour (1/2 AP, 1/2 whole wheat pastry)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/4 cup coconut oil
1 cup coconut milk (blended 2 pandan leaves & strained)
2/3 cup sugar (reduced)
1 tsp vanilla extract
1/8 tsp coconut extract

1 cup unsweetened shredded coconut
  • Preheat oven 350F & line 12 muffin tins.
  • In a blender, blend up the 1 cup coconut milk with 2 pandan leaves. Blend completely & strain liquid, removing leaves. Set aside.
  • Sift together & whisk to combine dry ingredients.
  • In a large separate bowl, whisk together wet ingredients.
  • Pour the dry into the wet & mix until smooth.
  • Fold in 1 cup shredded coconut.
  • Fill each tin about two-thirds full.
  • Bake for 20 - 22 minutes; cupcakes should be slightly browned around edges & spring back when touched.
  • Remove from tin & place on cooling rack.
  • Makes 12 cupcakes.
Heavy Cream Frosting
1/2 cup heavy cream
1/4 cup powdered sugar
1/8 tsp vanilla extract
1/8 tsp coconut extract
  • Whisk heavy cream until slightly thickened.
  • Slowly add in powdered sugar to taste.
  • Fold in extracts & combine.
  • Frost cooled cupcakes.

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