- 12
Ingredients
- CUPCAKES:
- 2 1/4 C. cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 C. finely shredded sweetened coconut
- 2 sticks unsalted butter, room temperature
- 1 C. sugar
- 3 eggs, room temperature
- 1/4 C. canned coconut milk
- 1 tsp. almond extract
- GLAZE:
- 4 oz. semi-sweet chocolate chips
- 4 oz. heavy cream
- 1/2 C. sliced almonds, lightly toasted
Preparation
Step 1
1. Preheat oven to 325*F. Spray cupcake tin with baking spray.
2. Whisk flour, baking powder and salt. Add coconut and rub it into flour with fingers until evenly distributed.
3. Use mixer to cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating briefly after each. Add coconut milk and almond extract.
4. With mixer off, add all dry ingredients. Cover mixer with dish towel and pulse five times to incorporate. Remove dish towel and mix on medium speek about 15 to 20 seconds. Use ice cream scoop to fill muffin tins with batter. Bake 30 minutes until toothpick comes out clean. Cool 5 minutes, then remove each cake and cool on rack.
5. To toast nuts, place in dry sauce pan over medium high heat. Stir constantly until nuts start to color. Remove from heat and pour onto plate.
6. Stir chocolate chips into cream in a microwave-safe bowl. Heat on high 1 minute. Stir. Repeat 2 more times or as needed until chocolate is completely melted into cream and mixture is smooth.
7. To glaze, turn cupcakes upside down and dip into glaze. Return to cooling rack. Sprinkle with sliced, toasted almonds and coconut.