Like a cloud..

I didn't intend on this being the post I made today. I mean, this was the grand FINISH to our New Year's Eve dinner.

However, considering they are GONE - all 12 of them - just 24 hours later. Well, I thought the cupcakes deserved the most attention. Anything that good simply has to be shared. And soon. Before your New Year's resolutions really kick in. I know too many of us are thinking about the weight game again. I know I am. But really, these are worth the temptation. Just eat one, and send the rest to work with your partner. That's what I like to do! Or give them away to a cupcake-needing soul. Be charitable!

The inspiration for these came in the form of the Hawaiian luau-style coconut cake. This is very popular at Hawaiian parties. Truthfully, it don't see the appeal. It seems so westernized. In fact, if you Google "coconut cake" you get southern concoctions before you get anything Hawaiian. Still, in an effort to make Asian/Hawaiian foods, and keep my littlest taste-testers happy, I opted for cake instead of just all-too-foreign foods.

I am so glad I did.

I have been extremely happy with the Vegan Cupcakes Take Over the World book I purchased a while back. Nearly everything I made has been heaven, and one unsuspecting carnivore happily told me they were the "best cupcakes he's ever eaten!" So, with that said, I pretty much stick to these recipes for most cake needs. I mean, why go to all the trouble of making a big old cake when I can simply decorate cute little cupcakes? Easier, and more FUN! The problem is that the cookbook doesn't have a coconut cake with coconut frosting recipe. So, I adapted from a couple of these recipes to suit my own needs.


Coconut Cupcakes (adapted from Golden Vanilla on Pg 33)
1 cup soy milk
1 teaspoon apple cider vinegar
1 & 1/4 cups all purpose flour
2 Tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cups granulated sugar
1 & 1/2 teaspoons coconut extract.
3/4 teaspoon vanilla extract

Coconut Butter cream Frosting (adapted from Coffee Butter cream frosting on pg 88)
1/4 cup shortening
1/4 cup margarine
2 cups confectioners sugar
2 tablespoons soy milk
1 & 1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract.

(1) Make toasted coconut (for garnish): Place in hot dry skillet and stir, toss, move until it turns a pretty golden color. Pieces will be differently colored, and that's okay. I liked the different shades and the textures it adds to the cupcake. Make as much or as little as you like. I liked the crunchy consistency it added, and the taste was simply wonderful. I would make enough to really douse the cupcake, but it's up to you and your decorating feel. At minimum I would make a 1/2 cup. When it's all done, put on a plate, spread out, to cool.

(2) Take the soy milk and vinegar, whisk together and set aside.

(3) Prepare your cupcake tin; with paper cups or oil.

(4) Beat oil, soy milk mixture, sugar, and extracts. Sift in all dry ingredients for the cake. Mix until all the big lumps have gone away.

(5) Fill cupcake tin. Bake for 20-22 minutes. When done, transfer to a cooling rack and let cool completely.

(6) Make frosting: Take room temperature butter and shortening, and cream together using a hand mixture (there's not a ton here to mix, so the Kitchen aid Mixer is sort of overkill). Add in 1/2 cup of the sugar followed by 1/2 Tablespoon of milk and mix well. Continue to alternate by "1/2" until you have added all the sugar and milk. Blend in the extracts, and beat on medium until the frosting is nice and fluffy.

(7) When cupcakes are cool, frost away. I used a leaf tip to get the "feel" of coconut cascading down, but you could use a Ziploc bag with a corner to make a simple swirl. Or you could just use a knife and apply the frosting traditionally! (8) Garnish with coconut, and try not to eat the whole plate. I dare you!