1. Electric Mixer or Stand Mixer (for mixing batter)
2. Cupcake Pan (24-cup capacity or adjustable size)
3. Silicone Cupcake Molds (various designs, for presentation and handling)
4. Spatula (preferably silicone or rubber, for frosting application)
5. Digital Kitchen Scale (for precise ingredient measurements)
6. Piping Bags & Tips (for decorating cupcakes with icing)
7. Coconut Flour Bag (if considering gluten-free recipe alternatives)
8. Dark Chocolate Bar or Chips (for making chocolate ganache topping, if desired)
9. Jar of Unsweetened Shredded Coconut (for coating or as a cupcake ingredient)
10. Airtight Storage Container (to keep the finished cupcakes fresh)
11. Cooling Rack (to cool and dry off the baked goods properly after removing from the pan)
1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
1/2 cup coconut milk powder (sifted, then measured)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3-ounce package cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla extract
4 drops coconut flavoring or 3/4 teaspoon coconut extract
5 large eggs
2 tablespoons whole milk
1 3/4 cups bittersweet chocolate chips (10 to 11 ounces)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup coconut milk powder (sifted, then measured)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 drops coconut flavoring or 1/2 teaspoon coconut extract
4 to 5 cups powdered sugar (16 to 20 ounces)
4 tablespoons (or more) whole milk
Flaked sweetened coconut (optional)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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