Cupcakes. One of my favourite things. Also a nickname I seem to have picked up from my user icon in a system at work. Then again, I seem to have picked up a lot of nicknames at work. Depending who’s talking, it’s KT, KTPO, “work wife” (for at least 4 different people), “team mom,” Kris, Tina… I’m sure there are some I don’t know about, too.
The first step to making the cupcake batter is emptying a can of coconut milk into a bowl. This step looks gross. Coconut milk is slightly grey and watery and full of chunky solidified coconut oil.
It looks only marginally better looking after it’s been well whisked to make it smooth.
Fortunately, it makes for yummy cake batter.
The batter’s scooped into muffin liners and baked.
The interesting thing about this recipe is that it calls for a 20 minute rest before it goes into the oven, to cause a rounded top. I’m not sure what the science behind this is, but I’d love to hear your thoughts on that.
These cupcakes were topped with the milk chocolate ganache – which isn’t milk-based. It’s heavy cream, with mid-dark chocolate and white chocolate mixed in. Yummy.
I brought most of the cupcakes into work this morning, and got rave reviews. My email to my teams announcing the availability of coconut cupcakes with chocolate ganache included the words: “Coconut taste, not horrible coconut texture.” So, that should explain why I didn’t top my cupcakes with toasted coconut as decoration. 😉