Friday, June 5, 2009

Cupcake Stands and Coco Loco Cupcakes

It's been a rough week, so I think I deserve something sweet (and maybe a little intoxicating--just a little). I'm also excited to put Farmhouse Wares' new Cupcake Stands into action. This Coco Loco cupcake recipe looks like it will suit all my needs, especially because they're made with tequila. How can you go wrong with anything that has coconut and tequila. It's like a day at the beach! Be careful because one too many of these cupcakes and you might have trouble getting into your bathing suit (or walking, for that matter). Happy Weekend!

Coco Loco Cupcakes by Joanne Weir from the book Tequila

2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
Large pinch of salt
1 cup unsalted butter, at room temperature
1 cup sugar
2 eggs
1 cup unsweetened coconut milk
2 Tbsp. fresh grated ginger
1 tsp. coconut extract
¼ cup tequila (100 percent agave)
½ cup buttermilk
1 cup shredded sweetened coconut

Coconut Cream Frosting
½ lb. cream cheese, at room temperature
2 Tbsp. unsweetened coconut milk, or more as needed
2 Tbsp. tequila (100 percent agave)
2 tsp. coconut extract
3 cups confectioners’ sugar, sifted, or more as needed
1 cup shredded sweetened coconut

Preheat the oven to 350 degrees. Butter and flour two 12-cup cupcake pans or line with paper liners.
Sift the flour, baking powder, baking soda, and salt into a bowl and set aside.
In a large bowl, using an electric mixer, cream together the butter and sugar until fluffy. Add the eggs one at a time, occasionally scraping down the sides of the bowl and mixing well after each addition. Add the coconut milk, ginger, and coconut extract and beat for 1 minute at high speed until well blended.
In a measuring pitcher, stir together the tequila and buttermilk. Add the dry ingredients in 3 batches to the egg mixture alternately with the buttermilk mixture in 2 batches, beginning and ending with the dry ingredients and mixing well after each addition. Fold in the shredded coconut.
Fill each cupcake well about three-fourths full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
Let the cupcakes cool in the pan for 10 minutes. Turn out onto a rack and let cool completely before frosting.
Meanwhile, using the electric mixer, beat the cream cheese on high speed until smooth. With the mixer on high speed, slowly add the coconut milk, tequila, and coconut extract. Continue beating until thoroughly combined and smooth, about 5 minutes. Add the confectioners’ sugar and continue beating on high speed, occasionally scraping down the sides of the bowl. The frosting should be smooth and spreadable. Adjust with more coconut milk if the consistency is too thick, or more confectioners’ sugar if it is too runny.
To assemble, spread the frosting on the cooled cupcakes and sprinkle with the shredded coconut.