Community Table: Belated Valentine Cupcakes

What can I tell you about the very few posts I have made this New Year?  I don't mean for it to be habit nor do I want to give excuses, but I only want to put the recipes on hear that I am genuinely proud of.  I have been plagued with a nasty sinus infection that is paired with a loss of my sense of taste. This has made knowing whether or not I can be truly proud of my recipes challenging.  So, is it too late to show you my Valentine cupcakes?  I never celebrate Valentines on the actual day anyway.  That's just me.

These were made by my friend Naomi and I for a dinner that was being held tonight at our local soup kitchen in Greenpoint.  I mentioned in an earlier post that I have been trying out some more sophisticated cupcake recipes.  This is Cupcake Challenge number 4.


Chocolate Cupcakes with Coconut Buttercream



Coconut Lime Cupcakes







 We are messy bakers!


From Mark Bittman's "How to Cook Everything" with minor adaptations:

Coconut Buttercream

4 tablespoons coconut milk
2 tablespoons millk or heavy cream
1 tablespoon vanilla extract (optional)
4 cups confectioners sugar
1 stick of butter

In an electric mixer, add butter and cream.  Alternately start adding sugar and heavy cream/coconut milk.    Beat on high until fluffy.

From Shelly Kaldunski's "Cupcakes" with minor adaptations:


Lime Curd

4 egg yolks
6 tablespoons lime juice
1/2 cup of sugar
1 teaspoons lime zest
pinch of salt

In a saucepan, whisk together the ingredients and cook over medium high heat.   When it is thick enough to coat a the back of a spoon it is ready.  lay plastic wrap over the curd and chill in the refrigerator for at least an hour.

Coconut Cake

1 cup all purpose or cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup coconut milk
1/3 cup shredded coconut roughly chopped
1 egg plus one egg white

Preheat your oven to 350 degrees and make sure your cupcake pan has is prepped with paper liners.  In a bowl whisk your dry ingredients including the coconut.  In an electric mixer, cream the butter and sugar for 2 to three minutes.  Add egg, egg white and vanilla and beat until smooth.  Add flour in three addition alternating with 2 additions of coconut milk.  Beat on low and scrape down ten sides of the bowl.  Divide the batter into the cupcake tins filling 3/4 of the way up.  Bake 20 to
25 minutes.

Chocolate Cake

2/3 cup all purpose or cake flour
2 1/2 tablespoons unsweetened cocoa
3/4 teaspoon baking powder
1/4 teaspoon salt
3 oz bittersweet chocolate chopped
1/2 cup plus 3 tablespoons unsalted butter
3/4 cup plus 2 tablespoons sugar
3 large eggs at room temperature
1 teaspoon  vanilla extract

Preheat your oven to 350 degrees and make sure your cupcake pan has is prepped with paper liners.   In a bowl whisk your dry ingredients.  Put butter an chocolate in a heat proof bowl and set over simmering water in a saucepan; stir frequently.  When it it is melted completely  remove the bowl and let cool for 10 to 15 minutes.  Add egg and chocolate mixture to dry ingredients and stir with a wooden spoon.  Add vanilla. Stir and fold over until completely blended.  Divide the batter into the cupcake tins filling 3/4 of the way up.  Bake 20 to 25 minutes.