Chestnut Coconut Cupcakes with Chestnut Buttercream Frosting
April 6, 2008 at 11:09 am | In Uncategorized |
make them. that’s all I can say, I’ve got my mouth full of coconutty, chestnutty amazingness.
are you tired of hearing about what I found either in France or at the Asian market? good!
so there’s another thing I found there [at the market], that is: coconut milk powder, and roasted chestnuts, for really cheap [99 cents a pop]. the coconut milk powder wasn’t too expensive either, but the price didn’t stick in my mind for some reason.
I recycled my chestnut buttercream frosting recipe from the other day, and simply covered it with a little dried coconut. I mean, yum, right?
anyway, have at them cupcakes: they’re really good.
cupcake recipe waaaaaaay adapted from here.
for 5 cupcakes:
1/4 cup whole wheat pastry flour [spooned and leveled]
1/4 cup all purpose flour
2 T coconut milk powder
1/4 t baking powder
1/8 t sea salt
5 T margarine
1 T sour cream
2 T [aka 3 x 8g packages] vanilla sugar OR granulated sugar, with added pure vanilla extract
1/4 cup granulated sugar
1/8 t pure vanilla extract, if not using vanilla sugar
1/4 t coconut extract
1/4 cup vanilla soy yogurt
1/3 cup whole roasted chestnuts, chopped into coarse pieces
finely shredded organic coconut, for decoration on top of Chestnut Buttercream Frosting
line standard muffin tin with 5 liners. preheat oven to 350F.
in your stand mixer bowl, cream together margarine and sugars. add soy yogurt, sour cream, and extract[s].
in a medium bowl, sift together flours, coconut powder, baking powder, and salt.
add dry ingredients to wet ingredients. mix well. add chopped chestnuts, mix until just incorporated.
divide batter into 5 liners. bake for 22-24 minutes, until toothpick comes out clean. let cool in muffin tin for 15 minutes before removing. let cool completely before decorating.
Chestnut Buttercream Frosting, with finely shredded organic coconut on top.
1/4 cup chestnut cream
1 T shortening
1 T margarine
3/4 cup icing/powdered sugar
in your stand mixer, cream together shortening, margarine, and chestnut cream.
add sugar and beat until fluffy. place in fridge for a bit to firm up if it’s too runny [this would depend on which chestnut cream you use, the one I find is rather thick], decorate. makes enough for 5 cupcakes.
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These are quite possibly the most gorgeous cupcakes I have ever seen. I’ve seen chestnut cream at the grocery store awhile back, I think you’ve convinced me to pick it up (it’s in a can though, would it be alright?).
Comment by ashmacaroon — April 6, 2008 #
do eeeeet! I’m sure it’ll work fine, the cream being in a can and all. I’ve never seen it conditioned like that.
Comment by Celine — April 6, 2008 #
This look amazing!
Comment by rachel — April 6, 2008 #
thank you Rachel!
Comment by Celine — April 6, 2008 #
oh my goodness! how many hours do you have in your day?!! you are a baking machine, and a super awesome one from the looks of all your lovely photos. chestnuts? mmmmmmmmmmm!!!!! must. quit. my job. and. bake. all day. too!
Comment by vegan addict — April 7, 2008 #
Hmm, I’ll bet I could find coconut powder. I saw lemon powder today & debating getting it!
Comment by melisser — April 7, 2008 #
[...] here is a sandwich made of flax seed crackers, leftover chestnut frosting, Pateline, and a handful frozen raspberries. proof enough that sometimes, crazy = good. Filed [...]
Pingback by Sweet Treat « have cake, will travel! — April 7, 2008 #
I wouldn’t recommend quitting your job, veg addict, but it definitely has its advantages as opposed to earning a paycheck. yeah. :p
lemon powder, melisser? go for it!
Comment by Celine — April 7, 2008 #
Chestnuts have never turned my head much, but you’re definitely changing that. I think I might have to experiment with those a little bit…And every time I resolve to not make anything sweet, you post another cookie recipe. Sigh. I don’t know how you do it, but I would be a bit plump by now if I made all your lovely treats! And your bread making skills make me envious :o)
Comment by Doodleyboo — April 8, 2008 #
the recipe sounds easy and they must taste superb!! thanks for sending your lovely photos to Cupcakes Spectacular group on Flickr! ~ab.
Comment by arfi — April 8, 2008 #
[...] Chestnut Coconut Cupcakes with Chestnut Buttercream Frosting Moist Chocolate Cupcakes with Chestnut Buttercream Frosting Vanilla French Cupcakes with Kahlua Chocolate Buttercream Frosting Sacher Torte Orange Cardamom Low Fat Cupcakes Too Much Chocolate For You, Cupcake Pumpkin Cupcakes Chocolate Orange French Cake Pumpkin Chocolate Brownie Cake Lemony French Cake Green Tea Mini Cakes Low Fat Rosewater Cupcakes Seitan, Tofu, Tempeh [...]
Pingback by Recipe Index « have cake, will travel! — April 13, 2008 #
[...] been incorporating instant coconut powder a lot into my recipes ever since I used the stuff in these cupcakes, and while it’s only optional, I definitely recommend it for even better texture and [...]
Pingback by Chocolate Tahini Bread « have cake, will travel! — June 15, 2008 #