Coconut Cupcakes

I had a special request a few weeks ago at project night for coconut cake. Since I had a few other projects going on at the same time, I ended up making coconut cupcakes instead.  There are so many coconut cake recipes out there that only have coconut frosting, but I was looking for a nicely flavored coconut cake.  I mean really, can you call it a coconut cake if it is just sprinkled with coconut on the outside?  This recipe I found from Martha Stewart, combines both shredded coconut and coconut milk for an amazing coconut flavor without being overwhelming.  Her recommendation is to make a seven minute frosting, but I have always been told that kind of frosting needs to be eaten the same day and I was looking for something that could easily sit overnight.  I chose a cream cheese frosting, using coconut water for a bit of coconut flavor instead of just plain water.

I tried to be ambitious and make my own fresh coconut curls, but I ran out of time.  These cupcakes are topped with store bought, sweetened shredded coconut.  If I were to make them again, I think I would like to try and make some cute pineapple flowers for the top.

Coconut Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, at room temperature
• 1 stick unsalted butter, at room temperature
• 4 cups powdered sugar
• 3 teaspoons coconut water (or coconut milk) (you may need more or less depending on the consistency you are looking for)
• 1 teaspoon vanilla (you can use coconut extract here for extra punch, I don't have any)

Really Awesome Choclate Frosting

I made these cupcakes for my friend Mandy's birthday a few weeks ago.  There is nothing special about the cake, I had several kitchen disasters that weekend and I could only squeeze out these yellow cupcakes from a box in time for my dinner party.  But this frosting is from scratch and it's from Martha Stewart and it tastes absolutely dreamy.  It is a cinch to make and pipes fantastically.

I was frantically searching for a chocolate frosting recipe that didn't involve too much time.  I found this one in her Cupcakes book and I think that it is my new go to recipe for chocolate frosting.  The best part about Martha?  She usually posts the recipes found in her books on her website.  You can find the recipe for this wonderful icing here.  Small hint though, don't let your butter get too soft sitting on your counter.  I had mine out too long and it was too soft.  This led to icing too soft for piping.  I whipped it in the fridge for 20 minutes and had no trouble after that.