Coconut & Herbal Mint Cupcakes with Honey and Coconut Cream Cheese Frosting

I'm taking a few days away from the blog to recuperate a bit after a chaotic week of work and school which left me a little sick. I'll be reposting some of my favorite restin' and relaxin' recipes and posts up for the next few days should you be in the same boat as me. ~Garrett

This cupcake certainly raised some eyebrows. I based it off this recipe after the idea of translating it into a cupcake wandered into my head. I've never had a cake that was so fragrant with the taste of herbal mint. It's refreshing; think a Eucalyptus sauna for your mouth. It leaves you feeling so "Ahhhhhhhhh..." The cake is unlike anything I've ever really tasted before; sweetened by honey and coconut milk the cake tastes light - an herbal infused pastry.

I actively went out of my way at work to make people try and taste them so I could get feedback, all of which was very positive. People described them as earthy and organic. Light and refreshing. Unique and relaxing. The perfect dessert after a spicy Thai meal, a hypothesis we tested and afterward declared successful.

The mint is the star ingredient. Be sure to use your favorite variety of fresh mint, peppermint or spearmint being choice options if you or someone you knows grows it. Cool and refreshing, and the coconut imbues it with a bit of a relaxed exoticism. The honey comes in at the end and sweetens the whole deal.

It's a simple recipe I based off of my previous coconut cupcake recipe. This cupcake could be served at parties, but I encourage you to eat one by your quiet lonesome with a good book in a shady spot outside.

Coconut Milk Cupcakes
Makes 16-20 cupcakes / 350 F oven

What You'll Need...
3/4 cup of unsalted butter, room temperature
1 heaping 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 of kosher salt
1 teaspoon of baking powder
1/2 - 3/4 cup of sweetened dessicated coconut
1/2 cup of fresh mint leaves

What You'll Do...
1) Simmer the coconut milk with the mint until bubbles form around the side. Take off the heat and let sit for 2-4 hours, the longer the better. Strain out the mint leaves and measure out one cup of the coconut milk. (Reheat the rest as tea for yourself, yum!)

2) Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing. Add the honey and mix throughly.

3) Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).

4) Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.

5) Fold in the coconut. Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.


Coconut Cream Cheese Frosting
What You'll Need...
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered
1/4 cup of sweetened dessicated coconut
honey

What You'll Do...
1) Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
2) Slowly add the powdered sugar. Fold in the coconut.
3) Brush the cupcakes with a bit of cooled honey and let cool. This step is optional, but tasty. 4) Spread the frosting onto cooled cupcakes. Garnish with fresh mint or extra coconut if desired.