Friday, February 12, 2010

Lovely Cupcakes

A few weeks ago I was inspired to try and make coconut cake with pomegranate frosting. Because I'm weird, I decided to make it for my birthday. I think there's some sort of rule about how the birthday girl isn't allowed to make her own cake but whatever. I like baking; it makes me smile.

The first attempt completely failed. Okay, well, not completely b/c the cake and frosting were both delicious but when I tried to combine them, the cake turned out to be too fluffy to handle frosting being shmeared on top of it.

Yesterday was attempt #2 - and let me tell you, victory is sweet! Turns out that using the cake batter to make cupcakes works way better because you can just pipe the frosting on top instead of having to shmear it.


We're going to do this the easy way and get some help from Pillsbury.

Basically mix together the coconut milk, eggs, oil and cake mix. Oh, and add a teaspoon of vanilla for good measure. Fold in the coconut flakes.

Told you it was easy.

Now grab some cute cupcake wrappers and line a muffin pan with them.


Divide batter evenly among them.

Bake at 350 for 18-22 minutes.



While the cupcakes are baking, we're going to make a pomegranate reduction. Start off with 1 1/2 c. pomegranate juice in a saucepan. Bring it to a boil and maintain a low - medium boil until the juice has reduced to about half it's volume and thickened to the point where it looks syrupy.

Let the reduction cool for a bit.


Pour that beautiful reduction into a bowl with butter and cream cheese.

You could totally use either all butter or all cream cheese. However, I'm weird and don't like buttercream or cream cheese frosting entirely so I like to combine the two for a slightly better flavor.

Cream the pomegranate reduction and fatty goodness together. Slowly beat in 1 lb. of powdered sugar. You can also use a bit of milk to help bring it all together if the mixture gets too thick. If you use more than a 1/4 c. you'll likely have to add more powdered sugar as well because the frosting will get too runny. Unless you like runny frosting.


By now, the cupcakes have finished baking and should be removed from their pan so they can cool better.

Once they are completely room temperature, you can begin the frosting fun!


I have horrible frosting skills so I just kept it simple.


These little cupcakes are super moist and delightful.


Coconut Cupcakes (Printable Recipe)
24 cupcakes

1 box Pillsbury classic white cake mix
1 13 oz. can coconut milk, stirred
1/3 c. vegetable oil
3 eggs
1 tsp. vanilla
2 c. flaked coconut

Stir together cake mix, coconut milk, oil, eggs and vanilla until combined. Fold in coconut. Line a cupcake pan with cupcake liners. Divide batter evenly among them.

Bake at 350 for 18-22 minutes or until the tops spring back when lightly touched. Remove from pan and cool on wire rack.


Pomegranate Frosting
Frosts 12 - 24 cupcakes, depending on how thick you apply it

1 1/2 c. pomegranate juice
5 tbsp. butter, softened
4 tbsp. cream cheese, softened
2 tbsp - 1/4 c. milk
1 lb. powdered sugar

In a saucepan, bring pomegranate juice to a low boil, reduce heat slightly and allow juice to boil down until reduced in half it's volume. Allow to cool.

Blend together butter and cream cheese. Add pomegranate reduction. Gradually add the powdered sugar, using milk to maintain the frosting consistency, as necessary.

5 comments:

  1. Looks/ sounds yummy! I wish I was cooking something this weekend...probably not going to happen. ☺

    ReplyDelete
  2. These were excellent. Thanks for sharing them at our V-Day meetup!

    ReplyDelete
  3. Made these tonight for our Val-day dessert and they were DELIGHTFUL! I am now inspired to create other fruit frostings with juice reductions :)

    ReplyDelete
  4. I cannot wait to try these! I am passing your link onto my mom.

    ReplyDelete

I love feedback from y'all and try my best to respond to as many questions as possible.