Friday, August 3, 2012

Almond Joy Cupcake Recipe!

:: cake ::
1 cups all purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cups unsweetened cocoa powder
teaspoon salt
4 tablespoons butter (room temperature)
1 ½ cups sugar
2 large eggs (room temperature)
1 cup coconut milk
1 cup shredded coconut
½ teaspoon vanilla
½ teaspoon coconut extract
¼ cup rum
1 Preheat oven to 350. Line muffin tins with paper liners. Spray with non-stick butter spray and sprinkle the bottom of the liners with powdered sugar.
2 Combine flour, baking soda, baking powder, cocoa powder, salt, and shredded coconut in a medium bowl. Set aside.
3 In a mixer on medium speed, cream butter and sugar.
4 Add eggs, one at a time, mixing well between each mixture.
5 Add vanilla and coconut extracts.
6 Alternately mix flour mixture and coconut milk into the batter, mixing until just combined.
7 With the mixer on low, add rum.
8 Divide batter evenly into the prepared cups, filling each about three-quarters full.
9 Bake for 18-20 minutes, rotating the pan half way through, until a toothpick inserted in the center comes out clean. Move to wire racks for cooling.
10 Top each cake with Coconut Buttercream Frosting (see recipe below). It is best to use a large round tip and just pipe it on in a circular fashion.
11 Complete the cupcake with the Chocolate+Almond Topping (see recipe below).
12 Serve and store at room temperature.
:: coconut buttercream frosting ::
½ cup butter (room temperature)
3 ounces cream cheese (room temperature)
¼ cup coconut milk
½ teaspoon vanilla extract
¼ teaspoon coconut extract
16 ounces powdered sugar
1 Beat butter and cream cheese in an electric mixer on medium speed until creamy.
2 Gradually add powdered sugar on low speed until blended.
3 Slowly beat in the coconut milk and extracts.
4 Increase the mixer to medium speed and beat until smooth.
:: chocolate+almond topping :: 
2 cups milk chocolate chips
1 ½ tablespoons coconut oil (vegetable oil may be used instead)
24 whole, raw almonds
1 Press an almond into the top of each frosted cupcake and place in the freezer for about 5 minutes.
2 Meanwhile, melt chocolate chips and oil in a double broiler.
3 Transfer the melted chocolate into a wide mouthed mug.
4 Remove cupcakes from freezer and dunk the tops into the melted chocolate.
5 After the cakes are dunked, place in the refrigerator to set the frosting!


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