Coconut Peach Cupcakes

 

Coconut peach cupcakes with coconut frosting, coconut ginger glaze, and topped with chopped roasted cashews. Totally random ingredients in a random cupcake. And you would be seeing a lot of these in the succeeding months.

I realize I don't have a scheduled posts here, something like "Crazy Monday", "Classic Thursday" or things like that that other blogs do, and I need those so that I can actually try and be motivated to blog because lately I have been ignoring this blog.

So, I started this new scheduled post thingy. I shall call it "Mystery Cupcake". Every 20th of each month I will be making a cupcake based on a poll on this blog's facebook page, in which the ingredients with the most votes will be the core ingredients. The ingredients in the list would be totally random, but will stick within a theme (i.e. French ingredients, exotic fruits, various cheeses) and I will try to incorporate at least two of the top votes in the cupcake. Voting will start on the 20th of the month and will end on the 5th of the succeeding month.

These month the ingredients chosen were: Coconut, Peach, Ginger, and Walnut. So I present you these cupcake:

Coconut Peach Cupcakes

Notes [ HEAD: Cashew, Ginger, HEART: Peach, BASE: Coconut ]

Ingredients

Cupcakes [makes 16-18 mini cupcakes, or 6-7 regular cupcakes]

3/4 c. all purpose flour

1 tsp. baking powder

dash of salt

1/4 c. butter, room temperature [1/2 stick]

1/2 c. sugar

1 egg 

1/2 tsp. vanilla extract

1/4 c. coconut cream 

1/4 c. mashed peaches

Frosting

1/4 c. butter
3 tbsp. coconut cream [chilled]
1/2 c. powdered sugar

chopped roasted cashews [for topping]

Coconut Ginger Glaze
1/4 c. coconut cream
1 tsp. ground ginger
2 tbsp. sugar

Directions

1. MAKE BATTER: Preheat oven to 350°F. Line cupcake pan with liners. 
2. Sift flour, baking powder, and salt into a bowl.

3. In a separate bowl, mix the butter and sugar, then add egg, and vanilla extract. Mix well.

4. Add half of the flour mixture and coconut cream to butter mixture, beat then add remaining flour mixture. Fold the mashed peaches.
5. BAKE CUPCAKES*: Fill liners with a tablespoonful of batter. Bake for about 12 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.
6. MAKE COCONUT GINGER GLAZE: Cook the coconut cream, ground ginger and sugar in a saucepan in medium heat until the sugar and ginger is dissolved and mixture is thick. Let cool.

7. MAKE FROSTING: Whip butter and coconut cream until light and fluffy, add powdered sugar and beat.

8. ASSEMBLE CUPCAKES: Frost the cupcakes. Top with glaze and some chopped roasted cashew.

* FOR REGULAR CUPCAKES: Fill liners 2/3 full. Bake for about 18 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.

What should be next months poll theme?

Thank you to Cassey, Jeremiah, Aloysius, and Danniel, the only voters for these cupcake. They chose those four ingredients.