After missing the December MSC pick (Gingerbread cupcakes - yum!) I am back in action with January's cupcake - coconut. The cupcake itself has finely ground shredded coconut and coconut milk, while the frosting calls for coconut extract. I didn't have coconut milk or extract and we're on a little bit of a budget in the LITK household... so I used regular milk and added extra shredded coconut to the batter. I made a simple vanilla buttercream for the frosting and topped them with more shredded coconut. I only made 1/4 of the recipe and I got 12 mini cupcakes out of it. The cupcakes were really moist with a nice coconut flavor. Mr. LITK gave them a rave review -- he said these are the best cupcakes I've ever made! You just can't go wrong with Martha.
Thanks to Jen from Cinema Cupcakes for a great pick! You can find the recipe on pages 28-29 of Martha Stewart's Cucpakes. Up next month - s'mores cupcakes!
Good to know these can be made without coconut milk - something most of us do not keep on hand! They look lovely.
ReplyDeleteSuch good pics! I also made these without coconut milk and the extract. Hard to find those in our small-town grocery store. These were my favorite so far. Glad to hear your hubby liked them, too.
ReplyDeletethe coconut milk is almost always in my pantry..and of course, only when i want to use it, i seem to have run out. If i would have thought further, i would have omitted it (the coconut substitute i used) altogether. I'm pleased to know they still had all the coconutty yumminess! nice one!
ReplyDeleteSo cute! Great job. You are really good at baking..AND writing! Not fair! ;)
ReplyDeleteBlessings-
Amanda
wow - these look WONDERFUL! And I'm sure they taste just as good without the coconut milk! Very impressed!
ReplyDeleteMike
MS Cupcake blog:
web.me.com/mikejdunlap