This weeks pick for Tuesdays with Dorie made my mom really happy. I was on the lookout for a recipe I could turn into cupcakes for her birthday and because my mother loves coconut this was perfect!! Carmen of Carmen Cooks singled out Coconut Tea Cake, which can be found here on Carmens blog or on pages 194 and 195 of Baking From my Home to Yours.
The entire recipe made 36 mini cupcakes that needed 14 minutes in the oven and 18 regular-sized cupcakes that needed to bake for 20 minutes. I topped the coconut cupcakes with white chocolate icing that I found at Technicolor, then dipped them in toasted coconut. They looked pretty and tasted absolutel divine!
White chocolate icing
adapted from Technicolor Kitchen in English
500g white chocolate, chopped
1 cup heavy cream
140g unsalted butter, room temperature
2 cups flaked coconut
Place the chocolate, cream and butter in a small saucepan over low heat
Stir until melted and smooth.
Remove from the heat and set aside to cool completely.
Once cool, beat with a hand-held electric mixer until thick and fluffy.
Ice the cool cupcakes and top them with the flaked coconut