Oh look, more running and more cupcakes!
I kicked off Big Sur Marathon training with a 15.27 mile run on Sunday. I spent a lot of the run in Golden Gate Park, thinking with every step how grateful I am to have this amazing place to run just a few miles from my house.
I kept it nice and easy, finishing in 2:18 (9:03 min/mile).
I know Easter’s not for awhile, but it’s not too early to start thinking about dessert! Oh! Nuts offered to send me some Jordan almonds to use in a baked good or craft, and I immediately envisioned cupcakes with Jordan almonds for decoration.
These have chocolate, almond meal, and coconut inside, with fluffy white frosting, toasted coconut, and Jordan almonds on top. Hard to go wrong with that combination!
- 1/3 cup almond meal
- 3/4 cup sugar
- 3 cups sweetened shredded coconut
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ounce unsweetened chocolate
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 (13 1/2-ounce) can unsweetened coconut milk, stirred
- 1 teaspoons pure vanilla extract
- 2/3 cup sugar
- 2 large egg whites
- 3 tablespoons warm water
- 1/8 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Jordan almonds
- Preheat oven to 350°F. Line 12 cupcake tins with paper liners
- In a food processor, pulse almond meal, 1/4 cup sugar, and one loosely packed cup of shredded coconut until coconut is finely chopped.
- Transfer to a medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
- In metal bowl set over pan of barely simmering water, melt the chocolate, stirring until it is smooth. Remove from the heat and set aside.
- Using a stand mixer, beat the butter and remaining 1/2 cup sugar at high speed until light and fluffy, about 5 minutes.
- Beat in the eggs 1 at a time, mixing well after each addition.
- Add the melted chocolate and beat at medium speed for about a minute.
- Add half of the flour mixture and mix at low speed until almost smooth.
- Scrape down the bowl.
- Add the coconut milk and vanilla and mix at low speed until blended.
- Add the rest of the flour mixture and mix at low speed until smooth.
- Divide the batter evenly into the paper-lined cupcake tins. Bake until a toothpick inserted in the center of 1 cupcake comes out clean, about 22 minutes. Cool in pans on racks.
- Pour remaining shredded coconut into a baking dish and toast in the oven, stirring every few minutes, until golden brown. Set aside to cool.
- To make the frosting, whisk together water, sugar, egg whites, cream of tartar, and salt in a metal bowl. Set the bowl over a pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high and beat until mixture holds stiff peaks, about 5 minutes.
- Move the bowl to the counter and continue beating until mixture is cool, about 2 minutes more. Beat in vanilla.
- Frost each cupcake, then sprinkle with toasted coconut and decorate with a couple Jordan almonds.