Mini Coconut Cupcakes with Passion Fruit cing

Mini Coconut Cupcakes with Passion Fruit cing
  • Cupcakes:
  • 1 1/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1/3 cup white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup sweetened shredded coconut
  • Icing:
  • 1 cup confectioners' sugar
  • 2 tablespoons passion fruit nectar
  • 1 teaspoon heavy whipping cream
  • 24 edible flowers (such as violets or pansies)


  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
  2. Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
  3. Spoon rounded tablespoons batter into prepared muffin cups.
  4. Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
  5. Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.

04/08/2018
Mini Coconut Cupcakes with Passion Fruit cing, recipe PT15M PT1H 5 455 calories

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