Coconutella Cupcakes

Two day ago, my daughter Gabrielle turned 3. When my son turned 3, I remember thinking, “Whew, finally.” This time, my reaction was, “Whoa, already?”

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Time is flying by. I remember my mother telling me it would happen when I was kid. I remember thinking, yeah, right, I’ll be stuck in school forever. Not only has it been more than ten years that I’ve graduated high school, it’s been ten years since I graduated college.

 

Which made me realize what the perfect gift for both my kids are: to make each and every minute of their lives count.

 

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Makes 24 large cupcakes

 

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Coconut Base

¾ cup unsalted butter, softened

1 ¼ cup sugar

3 eggs

½ tsp salt

1 tbsp vanilla extract

¾ cup coconut flakes

3 cups all-purpose flour

2 tsp baking powder

1 cup coconut milk

½ cup light cream

 

  1. Preheat the oven to 350 F or 180 C and line 2 cupcakes pan with the liners of your choice.
  2. In the bowl of a stand mixer, mix the butter and sugar until pale and fluffy.
  3. Add the eggs, vanilla extract, and salt and whisk until incorporated.
  4. Pour in the cream, then half the flour. Mix. Pour in the coconut milk, the baking powder, and the rest of the flour. Whisk again until mixture is homogenous.
  5. Fold in the coconut flakes and divide evenly into cupcake liners.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.

 

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Nutella Frosting

1 cup butter, at room temperature

¾ cup Nutella

2 cups powdered sugar

¼ cup whipping cream

 

  1. In the bowl of a stand mixer, whisk the butter and the sugar until pale and very fluffy (about 2-3 minutes on high speed).
  2. Add the Nutella and the cream, and whip another 2 minutes.
  3. Frost the cooled cupcakes.

 

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