Valentine’s Day is just around the corner.
Even though it makes me roll my eyes, I can’t help but get excited by a holiday that’s built around candy. Especially when it’s made for giving to people you love.
These Cherry Coconut Cupcakes were made for a Tiki Party (Check out my how-to guide with recipes like Hawaiian meatballs and a pineapple cheese ball).
But, they just look so perfect for Valentine’s Day. These little bites are sweet and full of love.
Cupcakes, no matter what kind, are a labour of love. Especially when you go that extra mile to make them cute.
These coconut-laden, cherry-topped cupcakes are exactly the kind of Valentine I’d hope to get, just don’t stuff them in my desk for a surprise. I will pile papers on them and be very sad when I find out they got smushed.
This simple recipe incorporates coconut in a few different ways. It uses coconut milk, sweetened coconut and coconut as a garnish. In short, if you hate coconut, you should try these cupcakes instead.
I just love the way coconut and cherry work together. To give the cherry juice in the frosting an extra kick, I threw in a bit of almond flavour. It’s astonishing how similar almond extract and cherry taste. The flavours marry so well together – they should be each other’s valentines!
I piped my frosting, but if you don’t have piping bags on hand, you could always just spread it with a spoon or knife. The gorgeous pink of the frosting and pop of red from the cherry will still make your cupcake pretty.
What is your favourite treat to get for Valentine’s Day? I’d love to know and see if I can turn it into a recipe.
Cherry coconut cupcakes
Makes 24 minis or 12 large
- 1/2 cup of soft butter
- 1 cup white sugar
- 1 tsp salt
- 2 eggs
- 2/3 cup coconut milk
- 1 tsp vanilla extract
- 2/3 cup sweetened, shredded coconut
- 1 cup white flour
- 1 tbsp corn starch
- 2 tsp baking powder
- 1 cup butter
- 3 cups powdered sugar
- 2 tbsp maraschino cherry juice
- 1/2 tsp almond extract
- 12 maraschino cherries (halved if making minis)
- Red food colouring (optional)
- Extra coconut, for decorating
- Preheat oven to 350ºF. Line a muffin tray with liners.
- Cream butter and sugar together. Add salt and eggs. Mix again.
- Shake up your can of coconut milk to ensure the cream is evenly distributed. Add along with vanilla and shredded coconut. Mix in dry ingredients until just combined.
- Pour into your cupcake tray and bake for 12-14 minutes, or until the tops are springy and a toothpick comes out clean. Set aside to cool.
- Meanwhile, prepare the frosting. Cream butter and add one cup of powdered sugar. Add cherry juice and almond extract. Add powdered sugar in 1/2 cup increments until you reach the consistency you want. Add additional red food colouring if not pink enough. You can either pipe or spread it by hand onto your cupcakes. Sprinkle with coconut and top with a cherry.