One of the coolest things about wordpress is the data it gathers. There is a page that keeps count of page views, links clicked, referrers, other stuff, and one of my favorites: Search Terms. That is, the phrases and words people google that makes Cupcake Villains appear in their search results page–a hilarious number surround the question of how to use alcohol in cupcakes–and one popped up after Mels last post that immediately seemed like a good idea: Gluten-Free Chocolate Coconut Cream Cupcakes.
I think these might be on the cupcake menu for my friend’s wedding; Gluten-Free, Vegan, and actually really really awesome.Ingredients:
1 cup coconut milk
1/4 cup plain soy milk
1/3 cup coconut oil
3/4 cup sugar
2 teaspoons vanilla
1/4 cup tapioca flour
2 tablespoons ground flax seeds
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup toasted coconut
How to Make Toasted Coconut
Toasted Coconut tastes awesome, and looks fantastic, which is why we’re using it here. It is tremendously easy to make, and only takes shredded coconut, a pan, a stove, and patience.
1. Dump shredded coconut in a pan on medium heat.
2. Stir constantly so nothing gets burnt. That would not be delicious.
3. Keep stirring it around until it all reaches a lovely honey-color.
Hooray! We made toasted coconut.
Onto the cupcakes!
Preheat the oven to 350 degrees and line the cupcake tin.
Coconut oil is solid at room temperature, so I needed to melt it down. I spooned about 1/3 of a cup of coconut oil into a liquid measurer, and put it in the microwave for 30-45 seconds, until it looked like it had all liquefied.
In a large mixing bowl, combine the coconut milk, soy milk (it help keep the consistency of the batter thin enough), coconut oil, sugar and vanilla extract.
Add the tapioca flour and ground flax seed until everything is well-mixed.
Mix in the cocoa powder, white rice flour, quinoa flour, baking powder and soda, and salt.
Mix very very thoroughly. Since these are gluten-free, it’s important to have everything well mixed so the different flours do a good job of faking what gluten does in baked good.
Fold in the toasted coconut, and pour the batter into the tins, about 3/4 of the way full, and bake for 22-25 minutes.
Onto the Coconut Cream! It’s secretly just coconut pudding, to make for a creamier, less painfully sweet frosting.
1 cup coconut milk
1 cup soy milk
2/3 cup sugar
1 teaspoon vanilla
3 tablespoons cornstarch mixed with 1/4-1/3 cup of water
3/4 cup toasted shredded coconut
Combine the coconut milk with the soy milk over medium low heat in a small to medium saucepan, and add the sugar and vanilla
Once the milk mixture starts to steam, slowly pour the cornstarch mixture into the pan while whisking, and continue to whisk until the mixture starts to thicken. Once it reaches a pudding-like texture, remove from heat and fold in the toasted coconut. Allow it to cool before piping onto the cupcakes. After piping onto the cupcakes, sprinkle some shredded coconut on top, and enjoy!