So, I’ve gotten into the habit of making my sister cupcakes for her birthday. Yesterday was her birthday. I decided to go with a recipe I found here for chocolate coconut cupcakes. However, there is a strong anti-frosting sentiment in my house, so I wanted to experiment with whipped coconut milk for the topping, as a healthier alternative. I also wanted to make it a cake. The idea was to make the same amount of batter, bake it into a cake shape, separate into layers and put in a layer of fresh raspberries and whipped coconut milk in the middle.
Unfortunately, it didn’t work out quite right. The cake came out delicious, but was too flat to separate into layers and the whipped coconut milk just failed. Absolutely failed. Nothing I did got it to thicken, including putting in gelatin. So, I tried to rescue the cake with a meringue topping. That also failed and I was left with a goopy mess that I had to throw out.
I decided to retry the recipe in the evening with the help of my boyfriend. I did the same batter, baked it into cupcakes and topped them with honey whipped cream. I also baked a raspberry in each cupcake. These turned out great! My hands are still wrinkly from all the dishes I had to wash to make them though.