Every January I make a snowflake cake. It's a special treat after the festivities of Christmas and New Years, something that's not so traditional as peppermint, white chocolate, and spice.
However, I was feeling springy (is that even a word?) and I didn't feel like eating a slice of cake. Instead, I made cupcakes. Best of both worlds, right?
Makes about 24 cupcakes
2 -1/4 cup whole wheat flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 2/3 cup sugar
1/3 cup butter, softened
1 Tbsp. vanilla extract
14-oz can coconut milk
Mix together the first three ingredients in a bowl. Beat sugar and butter at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Stir in vanilla.
Add coconut milk alternately with flour mixture, beginning and ending with the flour mixture.
Divide into your paper lined or greased muffin tins. Bake at 350 degrees for 15 minutes, or until a toothpick inserted comes out clean.
Remove from pan and let cool completely before frosting.
1/2 cup butter, softened
1 cup palm shortening
1/2 cup coconut cream
1/2 cup sugar
1/2 cup water
1/2 tsp. coconut extract
Beat the butter, palm shortening, and coconut cream with an electric mixer until smooth.
Put the sugar in a sauce pan and add water until the sugar becomes a thick paste. Turn heat on and mix while sugar melts. All you are doing here is melting the sugar. You don't want to add to much water or it will be to thin, yet you want enough water so your sugar doesn't turn into caramel.
Pour your melted sugar into the whipped butter mixture and beat at medium speed. Add the coconut extract and continue beating until smooth.