Springy, light these Semolina Cupcakes with Coconut Cream Frosting are springy and light and slathered with a delightfully different frosting!
This easy one-bowl cake is made with semolina in place of traditional flour which creates a wonderful texture and crumb. Another fun ingredient in this recipe is coconut yogurt but if you can't find it in your grocery or health food store Greek yogurt will also work.
The sweet, white, coconut frosting compliments the cake wonderfully and adds a lovely, snow like peak to these cupcakes so perhaps that is why I think they fit in perfectly with my Xmas celebrations.
You can experiment with flavor variations simply by adding whatever essence you like to your batter. Orange, almond, pistachio, coconut - there are so many choices!
It's important you use a good quality coconut cream for the frosting and several sites recommended this brand so please keep that in mind otherwise your frosting may not work. You could probably still use it like a cream over cake but it will not firm up and hold it's shape. Please read the tips below they very important for this recipe.
Please, please, please ensure that your coconut cream is a good brand - Thai Kitchen is recommended for cooking and baking is best as it holds it's peaks.
Ensure that you refrigerate your can of coconut cream can overnight before use
You want ONLY the cream and NOT the water, so remove the cream carefully when separating. You can use the water for your smoothies or other cooking
Also use a bowl that has been chilled in the fridge for at least 15-20 minutes for best results to whip the coconut cream frosting
If you aren't big on frosting and just wanted to make the cake, which is lovely just by itself, just add an additional 1/2 cup of sugar to the cake batter recipe and nix the frosting
My frosting recipe is an adaptation from the Minimalist Baker who advises If your coconut cream does not whip you can salvage with a few tablespoons of tapioca flour - up to 4 tablespoons to thicken the cream. Add one at a time and see how you go. I did not try this but it's handy to know!
Once you've made the frosting, pipe it on your cupcakes and store in the fridge to "set" otherwise it may fall
YOU WILL NEED
3 large eggs
1/2 cup sugar
1+1/2 cup coconut yogurt (Greek yogurt will also work)
1/2 cup vegetable oil (I use rice bran oil)
3 tablespoons spelt flour or regular plain flour
1 teaspoon vanilla extract
1/2 teaspoon brandy essence
Juice of one large lemon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semolina
400ml | 14 ounce can coconut cream (should be cold and chilled) Thai Kitchen is recommended
1/2 -3/4 cup icing sugar
1 tsp vanilla extract
1/2 teaspoon lemon extract
Preheat the oven to 180°C/350°F. Line 2 x 12 muffin pans with cupcake liners and set aside.
In a large mixing bowl, using a hand mixer, beat the eggs and sugar until the sugar is well combined.
Add the yogurt and oil and mix well with a wooden spoon.
Add the flour, vanilla extract, brandy essence, lemon juice, baking soda, baking powder and semolina remaining and beat again until all of the ingredients are evenly incorporated and the batter is well combined and smooth.
Bake until the top of the cake is golden brown, 25-30 minutes. Allow to cool completely before frosting.
To creating frosting, remove the coconut cream from the fridge without tipping or shaking and remove the lid, using only the thickened cream AND NOT THE WATER.
Place the CHILLED coconut cream into a CHILLED mixing bowl using an electric hand mixer with a whipping attachment and whip for 4-5 minutes until light and fluffy, add the icing sugar, vanilla extract and lemon extract and whip until combined, creamy and light. Taste and adjust sweetness as needed.
Decorate with sliced strawberries. Best made and served the same day - keep refrigerated until close to serving.
MAKES 12 - 18 CUPCAKES
(Depending on size of your cupcake pans & liners)