Like mini golden pound cakes, these very special cupcakes just burst with coconut flavor and a delicious crumb. They were so good, even our most hardened frosting-only lovers gobbled them up. The frosting, if I say so myself, is a novel recipe. My goal was to make a very creamy frosting using coconut oil, with a result that is stable and not greasy at all. Our tester, a longtime pastry chef and baking instructor, was worried. But with a little tweaking, it worked. It really, really worked. Make sure to buy three cans of coconut cream (not sweetened coconut cream or coconut milk) and let those cupcakes cool completely before you frost. <br />
Oct. 1, 2021, 11:48 a.m.
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