Valentine’s Coconut Cranberry Mini Cupcakes

These little mini cupcakes can be perfect for a valentine’s treat…..

They are super simple to whip together. What takes the longest is decorating the cupcakes in a pretty pattern but you can skip this step and just dollop the frosting on top of the cupcakes or if you want a healthier version just skip the frosting all together, which is what I will do next time…..

These cupcakes were really good. I found myself liking the ones with the cupcake liners best because for some reason they seemed a little bit more moist. I guess the liners retained  moisture around the edges of the cupcake because the ones that didn’t have a liner I found to be a bit tougher and more crisp around the edges.

I both used a mini cupcake and a regular cupcake pan to bake these. If you use the mini cupcake pan just decrease the baking time by 5 minutes or so.

Anyhow, with or without frosting these are delightful….

Enjoy!

These cupcakes are darling and yummy. Needless to say that I ate 4 of them when I finished decorating them. NOT GOOD!!! I really have to work hard this week at the gym…..

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Valentine's Coconut Cranberry Mini Cupcakes

Miryam's original recipe

Yield: 20-22 mini muffins

Ingredients:

2 cups whole wheat pastry flour
2/3 cups sugar
2 teaspoons baking powder
1 cup sweetened cranberries
1 1/2 cups light coconut milk
1/4 cup olive oil
1/2 teaspoon coconut extract, vanilla flavor will also work
1 egg
1/4 cup shredded unsweetened reduced fat coconut
2 teaspoons sugar

Frosting

8 oz 1/3 less fat cream cheese
4 tablespoons butter, at room temperature
3 - 4 cups confectioner's sugar
Food coloring of choice, I used a natural pink and purple coloring

 

Directions:

Preheat oven to 400F.

In a bowl, with a whisk, mix sugar (except the 2 teaspoons), egg, oil, coconut milk and extract. Add flour, shredded coconut, cranberries and baking powder and combine.

Line cupcake pan with cupcake liners and fill each one 3/4 of the way with the batter. Sprinkle the remaining 2 teaspoons of sugar over the cupcakes.

Bake for 20-25 minutes or until tester comes out clean. Remove immediately from the pan and let cool on a wire rack.

Now you can decorate them with the frosting or leave as is.

 

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7 comments

  1. That sounds delicious!!!! Thank you! Question: What’s the difference between coconut cream and full fat coconut milk like this http://www.iherb.com/Edward-Sons-Organic-Coconut-Milk-Classic-Unsweetened-13-5-fl-oz-398-ml/32706?gclid=CPn10auAhr0CFaVQOgodMk0AVw&gclsrc=aw.ds ? Thank you again.

  2. I think I have a craving too now…this smoothie looks too good to pass up! :) ela

    • Coconut milk is like milk consistency while coconut cream is more concentrated and thick. You could use coconut milk for this thought too if you like. Thanks for visiting my blog.

  3. Avec le lait de coco, ça doit être divin:) Bon début de semaine!!xx

  4. I’ve never tried to make a homemade slushie either but YUM. The pineapple coconut sounds crazy refreshing!

  5. Where do you find coconut water and coconut cream in the grocery store, please? I have never heard of either!! :0) I was actually embarrassed to ask you that! I am assuming the seltzer water is where the water bottles are at, right? Thank you and sorry for so many questions!

    • You can find coconut cream or milk on the international isle at your grocery store. It normally comes on cans. You can also buy coconut milk on the milk isle sometimes. I get my coconut water at trader joes but if you can’t find any use pineapple juice instead :-) Thanks for stopping by.

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