I love when brands reach out to me and ask me if I would like to try their product. If the product is of interest to me, I answer that I am interested if I can create a recipe with their product. I do not want to just try the recipe, I want to figure out how to use it in a recipe. As you well know, I use coconut milk in a lot of my recipes. So when Coconut Dream® Non-Dairy Yogurt asked me if I would try their Coconut yogurt, I was all in. I was very interested to see what coconut yogurt would taste like and how it worked in recipes.
My long time readers, also know, that I use fat free Greek yogurt frequently in recipes to substitute for there higher calorie sisters. But how would a lower calorie Coconut Dream® yogurt react in baking and how would it taste. I used the vanilla flavor mostly and in the cake, it was a great ingredient. The cupcake had great taste. The consistency was a little firmer than using a milk but that makes sense. I started with a solid substance so the cake should be a little firmer. I also used the yogurt in what became my glaze. Whatever the yogurt’s consistency is, it did not translate to a traditional frosting that I set out to make.
Our challenges, however, become our opportunities as it did with this recipe. Since the yogurt did not create the frosting I was looking for, I created a glaze. The glaze added even more flavor to this recipe. I ultimately topped the cupcake with a traditional buttercream frosting to round out this coconut cupcake and used the glaze as a drizzle on the top. With the jelly filling and the drizzle, I think I created a really elegant cupcake.
- 1 2/3 cups cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, room temp (cut into 6-8 pieces)
- 1 cup granulated sugar
- 2 large eggs, room temp
- 1/2 Tbsp vanilla extract
- 1 cup plain Greek Yogurt (I used the regular, full fat version)
- 1 cup Coconut Dream vanilla yogurt
- 2 cups confectioner sugar
- 1 teaspoon vanilla
- 1 cup unsalted butter (2 sticks), softened
- 3-4 cups confectioners (powdered) sugar,
- ¼ teaspoon table salt
- 1 tablespoon vanilla extract
- 2 to 4 tablespoons half and half
- Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚F.
- In the large bowl, whisk together your dry ingredients.
- Add the softened butter and sugar to a stand mixer and combine well.
- Add the eggs, Coconut Dream yogurt and vanilla extract. Mix well.
- Add the dry ingredients to the wet ingredients in 2 to 3 batches. Mix well.
- Fill each paper liner a little more than 1/3 full with the cupcake mixture.
- Add 1 heaping teaspoon of the jelly and finish by topping the cupcake with the remaining cupcake mixture to about 2/3 full.
- Bake at 350˚F for 18-20 minutes.
- Remove cupcakes to a wire rack and let cool to room temp.
- Mix all the ingredients in a large bowl with a hand mixer for 3 minutes until fluffy.
- Dip each cupcake into the glaze and let set for 30 minutes.
- Repeat the process one more time. Reserve 1 cup or so of the glaze.
- Beat butter for a few minutes with your hand mixer on medium speed.
- Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of half and half and beat for 3 minutes.
- If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining half and half 1 tablespoon at a time.
- With a frosting spatula, spread the frosting over each cupcake in a circular fashion.
- Finish by drizzling the remaining glaze over the cupcake.
- Serve and enjoy!
Wet and dry ingredients and then mixed.
Glaze Ingredients and pre-mix.
Cake mixed added to tin, then, jelly, topped again and then baked.
The final cupcake plated and whole.