Coconut Dream Cupcakes (...yummmm!!)

These cupcakes are simply a dream! They are quite sweet but oh so yummy!

When you look at the ingredients, you will notice I use a few alternatives because of my allergies. I use "earth balance soy-free" organic butter because I cant have dairy. I find it to be a wonderful butter alternative! I also use "So-Delicous" Coconut milk, as my every day milk. It is so yummy and packed with MCFA (medium chain fatty acids), which I will tell you lots about! I also choose to use "Agave" as my sugar substitute. Agave, when compared to other sweeteners, has a desirable low-glycemic index. This means that, it won’t cause a sharp rise or fall in blood sugar, and it tastes great!

If you dont have access to these ingredients, your milk and butter choices will work just fine. But I do suggest you give them a try!

1 3/4 cups organic unbleached flour
2 teaspoons baking powder
1/2 cup packed shredded coconut
6 ounces (1 1/2 sticks) "earth balance" butter, softened
1 1/3 Agave necter
2 large eggs, plus 2 large egg whites
3/4 cup "so delicous" coconut milk
1 1/2 teaspoons organic vanilla extract

Preheat oven to 350 degrees
Line muffin tins with paper liners
Mix together dry ingredients, using a whisk in a large bowl
Cream together butter and sugar with a mixer until light and fluffy
Add eggs, 1 at a time, contiue to beat at low medium speed

Reduce your speed to low
Add Vanilla and Coconut Milk, continue to beat on low setting
Slowly add the dry ingredients to the butter and sugar mixture. I split the dry ingredients into 4, so that the flour had a chance to blend with the other ingredients before adding more :)
Be sure to use a spatula to scrap down the sides of the bowl... dont want to leave any behind!
Pour the batter into the muffin tins, filling each 2/3 full.

Bake cupcakes for 20 or 25 min (depending on your oven, mine only needed 20 minutes) or until tooth picks inserted into the center comes out clean. Let cool in tins for about 5 minutes, then transfer to wire wracks.

Allow to cool completely before adding icing.

As the cupcakes are cooling, you can begin making the icing.

Simple vanilla frosting

3 large organic, free range egg whites
3/4 cup cane sugar
1/3 cup room tempature water
1/4 teaspoon organic vanilla extract

If you have a double boilier, great. Otherwise use a saucepan with a heatproof bowl ontop but not inside the saucepan. This works just as well. If it sits loosley in the saucepan, be sure to have a hot cloth or an oven mit standing by, you will need it when stirring the mixture so you dont burn yourself!

Fill the saucepan about 1/2 way with water and bring to a simmer. It is important to add enough water so that it does not boil dry.


In a seperate bowl combine the seperated egg whites, cane sugar, and water. Wisk lightly and pour into the top bowl of your double broiler. Cook over medium, stirring constantly, until sugar has dissolved completley. This should only take 2 or 3 minutes.

Transfer the heated mixture into a large bowl. Using an electric mixer (i prefer to use my standing mixure, if you have one) beat on medium-high stiff peaks form. Make sure you do not over beat, as this will ruin the frosting. It should only take about 3 minutes. Reduce your mixing speed to low.

Its almost ready! Next, add vanilla extract
Beat on very low speed only till combined

This is the part that I like to dip my finger in for a taste!

As long as the cupcakes have completly cooled down, you can start the frosting! I like to dip my cupcakes by holding them upside down into the frosting, rotating to allow for even coverage. It also gives a nice smooth peak look :)

Place a pan under the wire cooling wrack to collect extra frosting fall-off.

Return the cupcakes to the wire wrack. Once they are all done, sprinkle with as much shredded coconut as possible, allowing the extra to fall on the pan below. I have tried using both small shreds and large shredded coconut. I find that the smaller shred works best!

Cupcakes will are best kept, covered and in the fridge for up to 4 days..if they last that long!!

And finally the best part..... INDULGE!!! ENJOY!!! and try to share :)
I hope you love this recipe as much as my family and friends do!
Let me know what you think!

-Vanessa