Healthy Cupcakes With Coconut Sugar Food

COCONUT SUGAR CARROT-BANANA CUPCAKES WITH COCONUT SUGAR MERINGUE FROSTING

Steps:

• For the cupcakes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, salt and ginger.
• In a separate medium bowl, whisk together the sugar, yogurt, oil, vanilla extract, banana, carrots, and egg. Pour the wet ingredients into the dry and fold to blend well. Fill the cups of the muffin tin about halfway with the batter. Bake until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when lightly pressed, 15 to 20 minutes.
• Cool in the pan for 3 minutes before removing to a wire rack to cool completely (cooling the cupcakes in the pan completely will make them tough).
• For the frosting: In the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the sugar, salt and egg whites. Place the bowl over a saucepan of gently simmering water to create a double boiler (make sure there is space between the water and the bottom of the bowl). Whisking by hand, heat the mixture until slightly thickened, a bit lighter in color and hot to the touch; a candy thermometer dipped into the mixture should reach 160 degrees F (very important so that the frosting will whip up firmly!). Return the bowl to the stand mixer. Whip the mixture on high speed until very thick, fluffy and pale latte in color, 5 to 10 minutes depending on your mixer. The frosting is done when it's very stiff and the bowl is completely cool to the touch all over.
• Top the cooled cupcakes with 2 tablespoons frosting per cake. Dust lightly with ground cinnamon to garnish. Refrigerate any leftovers in an airtight container for up to 2 days.

COCONUT SUGAR CUPCAKES

Steps:

• Preheat your oven to 350°F and fill a mini cupcake (or regular cupcake) pan with liners. (Now is also a good time to set out the eggs for your frosting).
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, beat together the butter and coconut sugar until fluffy. Beat in the eggs and vanilla extract.
• Add 1/3 of the dry ingredients and beat until combined. Then add 1/2 of the milk and beat until combined. Repeat. Finally, add the last 1/3 of the dry ingredients and beat until combined.
• Scoop batter into the cupcake liners, filling 3/4 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted into a cupcake comes out with a few crumbs.
• Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack.
• Once the cupcake pan is cool, repeat Steps 5 and 6 to finish baking the cupcakes. TIP: you can quickly cool your pan by running cool water over the back. Dry it thoroughly and keep baking.
• Allow the cupcakes to cool completely before making the frosting.
• Prepare your butter by slicing it into small cubes. It's important that the butter you use is softened but not goopy or melty (even a little chilled is okay). I don't recommend using tub "butter" for this frosting.
• In the bowl of a stand mixer, add the room temperature egg whites (see Note 2) and coconut sugar; whisk until combined.
• Prepare a double boiler by adding 1" of water to a medium pot and bringing the water to a simmer. Place the bowl of egg whites and sugar over the simmering water, making sure the bowl doesn't touch the water. Whisk the mixture constantly until it reaches 160°F on a candy thermometer (this should only take a couple of minutes).
• Remove the bowl from the pot of water and dry off the bottom. Place it back on the stand mixer and whisk on medium-high until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. This should take approximately 5-10 minutes.
• With the stand mixer on, slowly add the cubed butter to the meringue mixture. Keep whisking until all the butter has been added. Add the vanilla extract and whisk.
• If your buttercream looks chunky, or split, continue whisking on a lower speed setting (4 on a Kitchenaid mixer) for a few minutes or until the frosting reaches a smooth, glossy consistency.
• Add the frosting to a pipping bag fitted with your favorite tip and frost the cupcakes. Top with sprinkles until all cupcakes are decorated.
• Store cupcakes in an airtight container at room temperature.

COCONUT CUPCAKES

Steps:

• Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
• Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
• The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

COCONUT DREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.