It’s a new year and we’re back with a new installment of Martha Stewart’s Cupcakes Club! This month’s recipe was chosen by Jennifer of Cinema Cupcakes – coconut cupcakes! I like coconut so I thought I’d enjoy these, but I had no idea just how amazing they’d be! Best. Cupcake. Ever. Yes, a strong statement, but well deserved. I baked these with my friend Kayte via a Twitter bake along and after she’d tried them, she also declared them “hands down my favorite EVER,” so I’m not alone in my opinion of these treats.
The cupcakes get their coconut flavor from two ingredients – sweetened shredded coconut and coconut milk. The sweetened shredded coconut is ground in a food processor and combined with the dry ingredients which are then added to the wet ingredients alternately with the coconut milk. I made half of the recipe and wound up with 9 good sized cupcakes, which baked for 22 minutes. I sampled my first cupcake before I made the frosting, and I enjoyed it so much I thought about skipping the frosting altogether. I never, ever skip frosting on cupcakes but I loved the flavor of these so much I didn’t want to mask it with anything. In the end, I made the frosting but only so my cupcakes wouldn’t look so naked. The cupcakes are light and fluffy with a very tender crumb and lots of coconut flavor!
The frosting recommended for these cupcakes is a simple seven minute frosting. I made 1/3 of the recipe and had plenty for my cupcakes. I skipped the coconut extract because I didn’t have any and I briefly considered adding almond extract but ended up leaving it plain. The frosting was tasty and it was easy to mound on the cupcakes. I toasted some sweetened shredded coconut and topped a few of the cupcakes just for fun. I tried a cupcake with the frosting and it was good, but I think I still preferred these plain. The next time I make them that’s just the way I plan to eat them!