Iron Cupcake Earth: My first challenge

This is the second cupcake baking event that I have taken part in. First Cupcake Hero then Iron Cupcake Earth (a.k.a ICE). Both of these events are a cupcake crazy persons "must attend" baking events. Both of these events definitely ensure fun cupcake baking each month with an exciting ingredient. For example, take the theme ingredient for this month, September.....Basil. Creative isn't it!

Basil sure isn't used that often in baking sweet things. It's rather used in savory baked goods, such as muffins (with chilli and bacon or cheese.) Well.....this was definitely a fun challenge that had to get me thinking. "What would go well with basil?" that was the question I pondered upon for quite some time. I finally had an idea...basil and coconut, that had to be good right? Then I remembered that I had some strawberries stashed in the freezer that I had picked from our strawberry field in the garden this summer. So it turned out to be basil-coconut-strawberry cupcakes....let's see what happens! Well....basil-coconut-strawberry cupcake DO work together. These cupcakes turned out to be quite "spicy" and they had a christmasy taste...not a bad thing. The basil in the cupcakes added that lovely spiciness and the strawberries and coconut added the perfect sweetness and complimented the basil rather nicely. The coconut cream cheese frosting also went really well with the basil and the strawberries.

Basil-coconut-strawberry cupcakes with coconut cream cheese frosting:

The cupcakes:

Ingredients: ( Makes 12)

(The recipe here is for 24 cupcakes, but I halved it)

3/4 cup unsalted butter, at room temperature
1 1/4 cup sugar + 1 tsp. vanilla sugar

3 eggs, room temp.

1/4 cup of coconut milk, canned

1 cup pureed strawberries

1 Tbsp. chopped basil leaves ( puree with the strawberries to get them really fine)

1 tsp. vanilla extract

1 tsp. salt

2 tsp. baking powder

1/2 cup desiccated coconut, sweetened

Coconut cream cheese frosting:

Ingredients:

113 g unsalted butter, room temperature

200 g cream cheese, room temperature

1/2 - 1 cup confectioners/powdered sugar

1/4 cup desiccated coconut, sweetened

1. Preheat the oven to 177 C (350 F)

2. Cream the butter until light and fluffy. Add the sugar and cream till light and fluffy again. Scrape down the sides of the bowl halfway through so everything mixes well.

3. Add the eggs one at a time. Mix well after each addition. Make sure to scrape down the sides of the bowl so everything mixes well.

4. In another bowl combine the flour, salt and baking powder. In another cup mix the 1 cup of canned coconut milk and the vanilla extract.

Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients (coconut milk and the pureed strawberries with the basil leaves). Continue alternating with the wet and dry ingredients, ending with the dry. Don't overbeat. Stop mixing when everything has incorporated.

5. Fold in the desiccated coconut. Scoop into cupcake papers 1/2 to 3/4 full. Bake in the oven 20-25 minutes. Check that the cupcakes are done but sticking a toothpick in the center. If it comes out clean they're done.

Let them cool 5 minutes in the pan, then place them onto a wire rack to cool completely. Once the have completely cool you can start frosting them.

For the cream cheese frosting:

1. Cream the butter and the cream cheese together until light and fluffy (about 3 mins).

2. Add in the desiccated coconut and the powdered sugar. Add more or less powdered sugar to get the sweetness and consistency you desire.

3. Spread onto the cooled cupcakes and enjoy!