A friend of mine’s daughter started a facebook page dedicated to desserts (like her page here). In support of her page, I thought I’d jump in and try some of her recipes. *She shares recipes from other sites not her personal ones.
With Saturday being my Dad’s birthday, I thought I’d make the coconut cupcakes. I made them pretty close to the recipe. The only substitutions I made were coconut oil for the butter, whole white wheat flour for the all purpose flour and rum for the extracts. I used vanilla sugar and the rum flavoring just seemed to compliment the coconut better.
They were tasty but the cupcakes were so dry. I compared my results with the picture on the post and they looked the same. Now I didn’t use the same frosting because I was in the middle of making cream cheese and it wasn’t ready in time.
They came out more like a sweet bread instead of a cake but that didn’t stop us from enjoying them.
You will notice that my cupcakes are exactly frosted – they’re glazed. I thought my Dad had stuff at his house to make frosting. I had made up the batter at my house and opted to bake at his while my son was busy making waffles. I used silicon baking cups and I have to tell you – these cupcakes slid right out of them with no mess behind. For that I am in love.
So I had cupcakes and no frosting. I rummaged my Dad’s pantry and found a can of sweetened condensed milk. I knew he kept a stockpile of almond bark for his dipped pretzels. So I melted 3 squares of almond bark until smooth and added about 1/3 of a can of the milk to make the glaze. I then dipped the cupcakes in the glaze instead of frosting them. My dad was thoroughly impressed with the technique.