‘Sup y’all, It’s Sara. And today, I’m serving up coconut cu’cake realness.
That’s right, cu’cake. Not “cupcake”. What’s the difference, you ask? Click here. So if you want a “cupcake” recipe then… I don’t know, google it. ANYWAYS, Here’s what you’ll need, little things I like to call “ingredients”.
- 1 1/4 cups flour
- 1/8 teaspoon kosher salt
- 1 teaspoon baking powder
- 7 tablespoons room temperature unsalted butter
- 3/4 cup white granulated sugar
- 2 large eggs
- 2/3 cup coconut milk (Don’t try to milk a coconut, they sell this shit in cans)
- 1 teaspoon (imitation)coconut extract
- 1/2 cup softened unsalted butter (1 stick, for people who almost googled how many cups are in a stick of butter)
- 2 cups confectioners sugar (powdered, for people who almost used regular sugar)
- 1/8 teaspoon salt
- 2 teaspoons (imitation)coconut extract
- Few drops of almond extract
- 3 tablespoons coconut milk
For cu’cake dip:
- 1 dark chocolate bar
- 1 tablespoon coconut milk
- 1/2 cup of shredded coconut
Alright, now that you’ve got all your shit together, let’s bake some cu’cakes.
First, heat oven to 350° F. Then, IN A BOWL THAT IS NOT YOUR MIXER BOWL IF YOU ARE USING ONE, mix flour, baking powder, and salt. Sorry for shouting, but I’ve made the mistake of putting the dry ingredients in the wrong bowl too many times. So you’re welcome.
Now in your mixer bowl, or just another bowl, add the sugar and butter. Your butter should be smiling like this. You can’t start out cu’cakes with unhappy butter.
Tired of looking at it’s smug little face? Me too. Now beat the shit out of it.
Then add the eggs one at a time, beating after each addition. Finally, add the rest by alternating the flour mixture and coconut milk. Then add the extract and presto! Cu’cake batter!
Fill 12 cu’cake paper thingies evenly.
Then bake the little suckers for 20 minutes.
Now unless you need to take a quick Ru Paul or Kardashians break, I suggest starting the frosting and dip while the cu’cakes are in the oven.
When they’re done, remove them and turn your oven down to 300° F for the shredded coconut. Spread the coconut around on a baking sheet and pop it in for 10 minutes.
Alright, frosting time. First beat the butter until it’s creamy. Then add in 1 cup of powdered sugar at a time. Or, you can yolo and add in all 3 at once like me.
You can see how that turned out.
Then add the coconut milk, extract, and salt. Beat for about 3 minutes.
To get this consistency, feel free to add more sugar and/or coconut milk.
Don’t forget the shredded coconut!
Should look something like this. Now for the chocolate sauce. You can use a fancy pants double boiler to melt your chocolate, or you can be lazy like me and microwave it in 30 second increments with the coconut milk until it’s all melty and delicious.
After your cu’cakes cool, the fun begins.
Dip the cu’cakes in the chocolate, then the coconut, and when they cool again add A MOUNTAIN OF FROSTING. You can also add a little shredded coconut garnish.
Feel free to make a ghetto frosting bag.
And since I had a shit ton of extra frosting….
P.S. If you’re a fat ass like me, don’t hesitate dipping a spoon in the remaining chocolate and coconut. YUM.