Monday, December 19, 2011

Toasted Coconut-Rum Cupcakes

I was inspired to make these cupcakes by something I saw at the grocery store on sale. This happens all the time; I'll see something that might be great in a cupcake batter, and voila, cupcake inspiration!

The particular item I saw that day was Kraft Toasted Coconut Marshmallows. I know, probably not the healthiest and most natural of products, but I was intrigued by them. I had been wanting to do a piña colada cupcake, so I thought these might be a good start.

I had also purchased Rum extract recently, seeing that it was sometimes included in piña colada cupcake recipes I had searched for online. So tonight when I made these cupcakes, I had a good idea of what I was going for (sans pineapple... I think I might add that in next time, but I didn't feel like taking any extra risks the first time around).

Needless to say, these cupcakes are amazing. They exceeded all of my hopes and dreams for a coconut-inspired cupcake. I want to marry these cupcakes. I will dream about them every night.

Something about the marshmallow baked inside the cupcake, oozing out of the cake in its melty, crispy way, reminds me of a donut or French-toast stick. They seriously have the texture of something deep fried. And the whipped cream cheese frosting sits atop the cupcake like a perfect, fluffy, creamy, yet light, cloud of yumminess.

Here is the recipe:
(adapted from this Rum Sour Cream Pound Cake recipe,166,159167-251203,00.html)

Toasted Coconut-Rum Cupcakes

1/2 Cup (1 Stick) Butter
1/2 Cup Dark Brown Sugar
1 Cup Turbinado (Raw) Sugar
3 Eggs
1 1/2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Vanilla Extract
2 tsp Rum Extract
1/2 Cup Sour Cream
1/2 Cup Plain Greek Yogurt
Kraft Toasted Coconut Marshmallows

Preheat oven to 350 and line your cupcake tin. This recipe made about 20 cupcakes for me. Cream butter and sugars. Add eggs one at a time. Beat well. Add flour, baking soda, and baking powder. Add vanilla and rum extracts. Mix well. Add sour cream and yogurt. Fill cupcake liners a little more than 1/2 full, then put a toasted coconut marshmallow in each cupcake liner (just push them down in the middle of the batter, and its okay that the marshmallow isn't covered up by batter). Cook at 350 degrees for 22-24 minutes or until a toothpick inserted in the middle comes out clean.

For the frosting:
(adapted from this Whipped Cream Cheese Frosting Recipe

Coconut Whipped Cream Cheese Frosting:

1 cup heavy whipping cream
1 tsp rum extract
2 tbsp granulated sugar

1 (8 ounce) package cream cheese
1/4 cup (1/2 stick) butter
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tsp coconut extract

Chill bowl and beaters in the freezer for 15 minutes. In chilled bowl, mix heavy cream with rum extract and granulated sugar. Beat until stiff peaks form; set aside.

In a large bowl beat room temperature cream cheese and butter. Add salt, vanilla, and coconut extract. Mix in powdered sugar 1/2 cup at a time.

Beat until smooth, then fold in whipped cream. Should be set-up enough to pipe. Wait until cupcakes are completely cooled before frosting. Top with toasted coconut (I used a toaster oven for this, but a normal oven works. Be sure to check on it! It burns fast!) Store frosted cupcakes in the refrigerator.

Monday, November 7, 2011

Root Beer Float Cupcakes

I made some chocolate root beer cupcakes yesterday. Tonight I made a root beer glaze and "melted ice cream" frosting to go with them!! All three recipes were taken from other blogs (see links below). Look at my beautiful cupcakes!! Seriously, my favorite all-time dessert turned into a cupcake. Who could ask for more?!

This is the link to the Chocolate Root Beer Cake (which I adapted to cupcakes):
I added a teaspoon of root beer extract to my batter. I also only used one egg. For the second egg I substituted a tablespoon of flaxseed meal whisked with three tablespoons water (allow to set for five to ten minutes). The mixture ends up being the consistency of an egg. Since this is a cake recipe, I filled my cupcake liners about 3/4 full which ended up being WAY too much. I recommend only filling the liners half full. Bake at 350 for 20 to 22 minutes.

Here is the glaze I used:
I spooned the glaze on my unfrosted cupcakes, then drizzled more glaze on them after they were frosted. :) I did not use root beer schnapps but just normal root beer, and added 2 teaspoons root beer extract to the glaze since the "root beer" flavor of the cupcakes did not come out very strong.

And now for the frosting (this ones a keeper!):
I added 1 teaspoon vanilla bean paste because I like the look of the vanilla beans in my white frosting. I also substituted vanilla coconut milk for the milk.

Well this is my first ever post on this blog! There is much more to come, but it's almost 1:00am and my sugar high is wearing off. ;) Night night!!