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| Mini Coconut Cupcakes with Passion Fruit Icing |
"Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired."
Ingredients :
- Cupcakes:
- 1 1/4 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, softened
- 1/3 cup white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup unsweetened coconut milk
- 1/2 cup sweetened shredded coconut
- Icing:
- 1 cup confectioners' sugar
- 2 tablespoons passion fruit nectar
- 1 teaspoon heavy whipping cream
- 24 edible flowers (such as violets or pansies)
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
- Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
- Spoon rounded tablespoons batter into prepared muffin cups.
- Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
- Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.
Notes :
- Substitute passion fruit syrup or thawed passion fruit puree, if desired.
- Cupcakes can be made 1 day ahead and kept in an airtight container at room temperature. If you're garnishing with flowers and plan on icing the cupcakes ahead, save a bit of the icing for dipping and gluing the flowers onto the cupcakes.
- Keep flower-garnished cupcakes at cool room temperature for no more than 3 hours or the flowers will wilt.
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