Delicious moist coconut cupcakes made with @suncorefoods Marigold Passion Fruit Supercolor Powder & Seeds slathered with cream cheese frosting and topped with a beautiful dried pineapple flower! If you are a fan of coconut and passion fruit flavors you’ll love these cupcakes!
Here you go with the recipe!
Ingredients
CupCake:
Cake flour – 2 cups
Granulated sugar – 1 cup
Baking powder-1 tsp
Large Eggs – 3 ( room temperature)
Suncore foods passion fruit superfood – 2 tbsp
Olive oil-1/2 cup
Suncore foods rose Salt-1/2 tsp
Coconut milk ( tinned one) – 1 cup
Vanilla extract – 2 tsp
Dessicated Coconut flakes -1/4 cup
Cream cheese frosting :
Unsalted butter- 3 sticks ( softened to room temperature)
Cream cheese – 3/4 cup ( softened to room temperature)
Confectioners sugar – 7- 8 cups
Heavy cream- 1 tbsp
Salt- a generous pinch
Vanilla extract – 1 tsp
Optional
Pineapple flowers for topping
Passion fruit pulp for topping
Method :
Preheat oven to 350f.
Line a standard muffin Tin with liners. Set aside.
In a bowl mix together the dry ingredients- flour, baking powder, salt, passion fruit flakes , dessicated coconut and set aside.
In a large bowl using a hand mixer beat together the eggs, oil, sugar , vanilla extract, until just combined.
Now dump in all the dry ingredients and mix well using a spatula gently . Lastly, fold in the coconut milk using a spatula until just mixed. and fill the batter into the cupcake liners until 2/3 full and bake for 20 mins or till done.
For the cream cheese frosting , Beat the butter and cream cheese for 2 mins. Then add the powdered sugar, salt , vanilla , heavy cream and beat for 1 to 2 mins until smooth. Frost as desired. Drizzle the cupcakes with some passion fruit pulp and top it with pineapple flower .
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