Mini Coconut Cupcakes With Passion Fruit Icing

Ingredients

• Servings: 24
• 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)

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). line 2 mini muffin tins with mini paper liners.
• 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.
• spoon rounded tablespoons batter into prepared muffin cups.
• 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.
• 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.