Happy Valentine’s Day! Or the day after, I should say. Are you reading this while raiding the supermarket shelves for discounted candy? I’m going to make my way there mid-week because the best candy heart deals come along a few days after Valentine’s Day. I think the grocery stores are catching on to us because this 50% off chocolates don’t show up until at least a few days after the big day.
How did you spend your Valentine’s Day? I’m actually writing this on Valentine’s Day, but the magic of the internet lets me do things in advance and press a “schedule for later” button. If only this button was permanently stamped onto my arm in bright purple ink. I’d schedule everything for “later” or for “future Katy” and spend the whole day cozying up with my blankets and re-runs of The Mindy Project.
That’s exactly how I’m spending today since I can still feel a chill from my outdoor adventures last night. Every February, in the dead of winter (the coldest two weeks of the year) Winnipeg hosts its annual Festival du Voyageur. And, every February, Winnipeggers don their long underpants, neckwarmers, and red sashes (ceinture fléchée) and brave the biting wind for maple taffy, wood chip floors, and folk music in celebration of Métis culture.
Fun and games were bountiful, and it wasn’t long until I found myself drawn to the toboggan sled. The adrenaline rush of whizzing down a steep, snow-paved path, holding on tight to the person brave enough to sit in the front of the sled, sends a thrill no matter your age. I might have to sacrifice the feeling in my cheeks for a night or two, but I wouldn’t be a Winnipegger if I said anything otherwise. We pride ourselves on our frostbite tolerance levels. That, and poutine, of course.
If you’re a frequent reader of Palette Dining, you’ve probably picked up on my coconut obsession. Cakes, cookies, and cupcakes, are not truly complete without a smattering of those sweet, white, buttery flakes. These double coconut cupcakes begin with a soft, light coconut cake. A fluffy whipped cream frosting tops the coconut cupcakes, along with a hefty sprinkle of coconut flakes. The whipped cream frosting is barely sweetened and quickly melts in your mouth. It’s a large recipe, making 28 cupcakes, and I’d probably halve it next time. Though my taste testers might not be happy about that…these went fast! Enjoy
Double Coconut Cupcakes
Author: Palette Dining
Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hour 5 mins
- 3/4 lb (340 g) softened butter
- 2 cups of sugar
- 5 large eggs at room temperature
- 2 tsp vanilla
- 1 cup of coconut milk
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 cup sweetened shredded coconut
- Preheat the oven to 325 F and line two cupcake trays with paper liners.
- In a large mixing bowl, cream the butter and sugar on medium until light and fluffy. Add the eggs and vanilla and mix on low until well combined. Scrape down the bowl with a spatula a couple of times to ensure all the ingredients are incorporated. Add the coconut milk and mix on low until well-combined. The mixture will look slightly curdled (especially if the eggs were cold) but that’s okay!
- Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix on medium to combine well, scraping down the bowl as needed. Scoop the batter into the cupcake trays, filling each cupcake 3/4 full. Bake for 25 minutes or until the tops are golden brown and spring back to a touch.
- To make the frosting, add the whipping cream to a large mixing bowl. Whip the cream with a mixer on high until slightly thickened, then add the powdered sugar. Continue whipping until the cream has stiff peaks (about 5 minutes). Place the frosting in the fridge to firm up while the cupcakes cool.
- Once the cupcakes have cooled completely, use a spatula or a piping bag to frost the cupcakes. Sprinkle with coconut. Serve immediately, or store in an airtight container in the fridge.