Coconut Cupcakes with Dark Chocolate Almond Icing

So my birthday is tomorrow and I really wanted to do something different for a birthday cake.  I love making cupcakes, they are super easy and look cute!  I decided to recreate one of my favorite candy bars, an almond joy.  I went with a coconut cupcake and dark chocolate almond icing, why...meh because it sounded good.  *grin*

The cupcakes are from Martha Stewart's Cupcake book.  This was a nice and fluffy cupcake that baked up nicely and was airy, not dense.  Perfect for summer.  I bet this would be smashing with a pineapple icing also.  Kinda Pina Cola type pairing. 

You can find the recipe on her blog here but here is a quick run down on how to do it. 

Cream 3/4 cup butter and 1 1/3 cup sugar.  Add in 2 eggs and 2 egg whites one at a time.  Add 1/2 teaspoon salt and 1 1/2 teaspoon vanilla.  Add 2 teaspoons baking powder.  Shred 1/2 cup packed sweetened coconut in food processor.  Mine was already shredded but I did it till it was smaller pieces.  Add to mixture.  Add 3/4 cup flour and 1/2 of the coconut milk (3/4c unsweetened coconut milk total).  Add remaining 1 cup flour and remaining coconut milk.  Spoon into cupcake tins and bake at 350 for about 20 minutes.  I got 24 cupcakes from this recipe. 

The icing I made up as I went.  I creamed 1/4 cup Crisco and 1/4 cup butter.  I added 1 cup of cocoa, 2 teaspoons vanilla and 1 teaspoon almond extract.  Then slowly added 1/3 cup of milk and 2 1/2-3 cups powdered sugar.  Because I wanted to make it extra almond/chocolaty I added 1/4 c of Dark Chocolate Almond Butter (found with the peanut butters)

It was yummy with and without so if you don't want to splurge on this you won't be missing out too much. 

To finish the cupcakes I sprinkled toasted coconut on top.  Let me say that it is like the grown up version of an almond joy.  Lite cupcake, rich icing, nut coconut.  All around yummy goodness!

Let's hope these bad boys make it till my birthday tomorrow!

Coconut Cupcakes from Martha Stewart

1 3/4c flour

2 tsp baking powder

1/2 tsp salt

1/2 c shredded sweetened coconut (shredded more in food processor)

1 1/4c unsalted butter

1 1/3c sugar

2 eggs plus 2 egg whites

3/4c UNsweetened coconut milk

1 1/2 tsp vanilla

Cream butter and sugar.  Add eggs one at a time.  Add vanilla and salt.  Add baking powder and coconut.  Alternate adding flour and coconut milk.  Spoon into tins and bake at 350 for 20 min. 

Dark Chocolate Almond Icing

1/4c Crisco (shortening)

1/4c unsalted butter

2 tsp vanilla

1 tsp almond extract

1/3c milk

2 1/2-3c powdered sugar

1/4c dark chocolate almond butter (optional)

Cream shortening and butter.  Add extracts and milk.  Add almond butter.  Add powdered sugar. 

Top cupcakes with toasted coconut.  (To toast put a thin layer on a cookie sheet and place in 450 over.  Stir every 2 minutes till toasted)

Rolled Buttercream Icing

*Edited to add a picture of a finished sugar cookie with rolled icing.  This is one of the plain ones I had left because all the cute ones got eaten.  As you can see the rolled buttercream icing (pink or green) is similar in shape as the cookie and about half the thickness.  How thick you roll it is competely up to you and how much icing you want on the finished cookie.

This is melt in your mouth goodness, forget the M&M's this is what I'm talking about!  I use this icing for my Rolled Sugar Cookies and let me tell you that these are always...I mean always a hit.  I have had people ask if you can use this like fondant on cakes and so far I have not been able to make it work because it is not as stiff as fondant and tears easily when trying to do larger projects but it is perfect for cookies!

So as I stated in my sugar cookie recipe that you want to apply this as soon as the cookies come out of the oven.  This way the icing adheres to the cookie and becomes part of it when it cools.  Just like fondant you can decorate this with royal icing or sprinkles (apply these a couple minutes after you have put the icing on the cookie).  So let's make some icing!

In your mixer you cream 1 cup of Crisco (shortening) and 1 cup of light corn syrup.  Then add 1 teaspoon vanilla and 1/2 teaspoon almond extract.  *Note about almond, it is very strong and a little goes a long way.  If you don't like almond you can replace it with nothing or you could experiment with other extracts.  Lemon is a great one to use for summer.  Once this is mixed slowly add 2lbs of powdered sugar.  Once you add it all your mixing will be begging you to stop.  This is when I turn it all out onto my counter and knead it the rest. Once it is all mixed you can break off sections to color with gel food coloring.  Remember start with a little, you can always add more but you can't always take it away.  That is it, simple, easy and yummy.  Now, just like the sugar cookies you roll this out between two pieces of parchment paper.  Once rolled cut out your shapes using the same cookie cuter that you used for the cookies.  Place parchment on a cookie sheet and chill for 5 minutes.  *It is easier to pick up the cut out icing when it is chilled.  Place cut out icing on fresh from the oven cookie.  Wait a couple minutes and add sprinkles or let cool and decorate with royal icing or leave as is.  How ever you serve em up they will go fast. 

Rolled Buttercream Icing

1c Crisco

1c Light Corn Syrup

1tsp vanilla

1/2 tsp almond extract

2lb powdered sugar

Cream crisco and corn syrup.  Add vanilla and almond.  Slowly add powdered sugar.  Once almost mix, turn out onto counter and knead rest by hand.  Color icing with gel food coloring.  Roll between parchment paper and chill 5 minutes.  Apply icing to fresh from the over cookies.  Enjoy!