Mini Coconut Passion Fruit Cupcakes
INGREDIENTS
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Mini Coconut Cakes
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Ingredients
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1-1/2 cup (7-1/2 ounces) all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon fine sea salt
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1/2 cup unsweetened coconut milk
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6 tablespoons (3 ounces) unsalted butter, softened
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3 large eggs. room temperature
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1 cup (7 ounces) granulated sugar
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1 teaspoon pure vanilla extract
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Coconut Cream, recipe to follow
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White Chocolate-Passion Fruit Glaze, recipe to follow
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Directions
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1. Adjust oven rack to middle position and heat oven to 350 ?. Butter and flour 2 standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Combine coconut milk and butter in a saucepan and to a simmer over low heat, keep
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2. In the bowl of standing mixer fitted with whisk attachment, combine eggs and sugar, beat on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and beat in dry ingredients until just combine.
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3. Add milk mixture and vanilla to batter, and beat until smooth. Fill each muffin cavity to half full. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
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