Mint Herb & Coconut Milk Cupcakes.

The 2nd cupcake recipe that I tried. I looooove the combination of coconut and mint. So when I chanced upon this blog and saw the recipe, I thought, I HAVE TO BAKE THIS!

Without much thinking, I went on to get all the ingredients and started baking with highly anticipated good results. The pictures posted on the blog was soooo attractive they gave me an illusion that I was able to come up with something similar, if not as good as the original. But I was so, so wrong. I forgot it's just the 2nd recipe I'm trying, and I thought too highly of myself.

The cakes were too heavy and the frostings way toooooo sweet. Guess I under-beatened it, hence they didn't fluff up as they were supposed to. Too oily and the cakes smell of rotten eggs? Haa! I was too hastened to finish baking and didn't care whether I spent enough time creaming the butter or not. Good and bad. I reckoned this is how you learn when you don't go for bakery classes. You learn from mistakes and critiques. Though it didn't feel good at all to fail, but I really learned.

Otherwise, they still looked okay..

Mint Herb & Coconut Milk Cupcakes Recipe from Jardino

Makes 24 fairy cupcakes | 180 C

Ingredients - cupcakes

3/4 cup of unsalted butter, room temperature

1 cup of sugar

2 teaspoons of honey

3 eggs, room temperature

1 cup of canned coconut milk

1/4 teaspoon of vanilla extract

2 1/4 cups of flour

1 teaspoon baking powder

1/2 cup dessicated coconut

1/2 cup of fresh mint leaves

 Ingredients - frosting

1/3 cup unsalted butter, room temperature

1 teaspoon vanilla essence

3 1/2 cups icing sugar

3-4 tablespoons milk

1. Simmer the coconut milk and mint leaves for 5 minutes. Take off the heat and let sit for 2-4 hours - the longer the better. Strain out the mint leaves.

2. Preheat the oven to 180 C. Cream the butter until light and fluffy. Add the sugar and cream till light and fluffy again, scraping down the sides halfway to ensure even mixing. Add the honey and mix thoroughly.

3. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing.

4. Combine the flour and baking powder in a bowl. In another add the minted coconut milk and the vanilla essence. To the creamed butter add 1/3 of the dry ingredients and mix, then add the 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures until all ingredients are well combined.

5. Fold in the dessicated coconut. Scoop into cupcake papers and bake for 15-20 minutes. Check with a toothpick to see if the cupcakes are done. If the toothpick comes out clean, they are ready.

6. Allow to cool in tray. Cream the butter and vanilla until light and fluffy. Gradually add the icing sugar, then the milk, and cream until smooth. Add more milk if needed.

7.  Spoon mixture into an icing tube and pipe in a circular motion (outside in) to cover. Add colourful sprinkles of your choice, and to complete, top each cupcake with a fresh mint leaf!