Tropical cupcakes - Coconut Cupcakes with Thai Guava Frosting

Inspired by the delicious ice cream we ate in Port Douglas (post coming soon), I started thinking up some new tropical cupcake recipes and came up with a coconut cupcake with passion fruit buttercream. My local grocery was, however, sold out of passion fruits so I changed the recipe to have Thai guava instead. The following makes 11-12 cupcakes.

"This Should Work" Thai Gauva Frosting
2 1/2 cups powdered sugar
4 tbsp freshly puréed Gauva, skinned
1/2 cup (1 stick) Butter, salted

Mix the above until smooth. Seeds can be removed as desired.


Subtly Coconut Cupcakes
1 1/2 cup flour
1/2 tbsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar (granulated)
2 eggs
1/4 tsp vanilla extract
1/2 cup coconut milk

In separate bowl, mix flour, baking powder, and salt. Set aside. Mix butter and sugar together in second bowl until fluffy. Add eggs and vanilla extract. Reduce mixer to lowest speed and add 1/3 flour mixture, mix, pour in 1/2 coconut milk, mix, and repeat. Finish with the remaining 1/3 of the flour mixture. Preheat oven to 325 degrees and divide batter into lined cupcake pan. Bake for 23 to 27 minutes.

Test subjects have been acquired and I will update the recipe as needed.