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Coconut Cream Cupcakes Featuring Donsuemor’s Madeleines

April 27, 2018 | Author: Ashley McCrary

 Getting in the kitchen and baking tasty treats on a Sunday afternoon is what soothes my soul. Wouldn’t you agree that this is the perfect stress reliever? Donsuemor made my experience even more enjoyable and delicious with their moist and delicate Madeleines, a french butter cake. These cuties were the perfect addition to my Coconut Cream Cupcakes. Not only are they beautiful, but you can great creative with these cakes and add them to any dessert recipe or simply enjoy them by themselves with a big glass of milk.

I’m thrilled to be sponsored by Donsuemor, a pronounced company that offers French-inspired baked goods that not only focuses on high-quality ingredients but also quality over quantity. Isn’t it so refreshing to see a company put the extra effort into offering perfection? Not only are their Madeleines to die for, but their French Almond Cake is another one of my favorite sweet treats. Y’all, these are seriously so delicious and even better dipped into a big cup of hot coffee.

I ordered a box of 30 cookies thinking I would freeze some to use for future recipes. That was wishful thinking… they were gone within a week. My husband usually isn’t a fan of this kind of cake, but he wouldn’t keep his cute hands out of the box. He has declared that these are his new favorite. As for my 3-year-old, I ended up having to hide them from her because I kept finding used cake wrappers in her room. That little sweetheart was sneaking into the pantry and taking them back to her room to enjoy. I know what your thinking, what about me? Let’s not get into that right now, I may get embarrassed. Let’s just say I had my fair share in demolishing these delightful cakes.

Click here to shop all of Donsumor’s delicious baked goods. 

 

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Coconut Cream Cupcakes with Donsuemor’s Madeleines

A decadent moist and creamy coconut cupcake that is sure to satisfy any “sweet tooth.”

  • Total Time: 30 minutes
  • Yield: 12 Cupcakes 1x

Ingredients

Scale

Cupcake

  • 1 1/2 cup All Purpose Flour
  • 3/4 cup Sugar
  • 1/2 cup unsalted butter
  • 1/2 cup coconut milk or whole milk
  • 2 tbs vanilla pudding mix
  • 1 tsp vanilla extact
  • 1 tsp coconut extract
  • 1/3 cup shredded sweetened coconut
  • 2 eggs
  • 1/3 cup vegetable oil
  • pinch of salt
  • 1/2 tsp baking powder
  • 2 tbsp cream of coconut

Coconut Buttercream

  • 1 stick unsalted butter
  • 2 tbsp salted butter
  • 1/2 cup vegtable shortening
  • 4 1/2 cups confectioners’ sugar
  • 1/2 cup heavy whipping cream
  • 2 tbsp cream of coconut
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut
  • 1/4 tsp coconut extract
  • pinch of sea salt
  • 12 Donsuemor’s Madeleines

Instructions

Cupcakes

  1. Preheat oven to 350°F.
  2. Line 12 muffin cups with paper liners.
  3. In a stand up mixer beat sugar, butter, cream of coconut, eggs, along with the coconut and vanilla extract together until smooth and creamy.
  4. Add in your vegetable oil slowly.
  5. Sift together flour, baking powder, salt, pudding mix, shredded coconut and salt.
  6. Slowly add flour mixture. Make sure to alternate the milk into the butter mixture until batter is combined.
  7. Once combined, spoon batter into the prepared muffin cups. (an ice cream scoop is a great tool to use for filling muffin cups. Fill about 2/3 full).
  8. Bake in the preheated oven. Cook between 15-18 minutes. Check with toothpick. (Note: I take mine out right at 15 minutes and they will be a little soft on top. Once they cool, they will harden. This is a great tip for moist cupcakes).

Coconut Buttercream

  1. In a stand up mixer, whip the butter and vegetable shortening together on medium speed until fluffy (around a minute or 2). Slowly add in your confectioners’ sugar along with gradually adding in your heavy whipping cream. Mix until combined. (Adjust the consistency of the frosting as needed by adding more confectioners’ sugar or cream).
  2. Add the shredded coconut, vanilla and coconut extract along with the cream of coconut. Mix until combined.
  3. Turn on low and beat all ingredients together for 2-3 minutes. Here you will add more cream to thicken out the icing. If the icing becomes too thin, add in a little confectioners sugar.
  4. Once cupcakes are cool, use a piping bag and ice cupcakes as desired. Top each cupcake with a Donsuemor Madeleine and sprinkle with fresh coconut.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: Cupcake


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at https://healthylittlepeach.com/vegan-vanilla-cake-with-buttercream-st-patricks-day/#tasty-recipes-22812
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Click the link in my bio and tap the photo to be directed to the recipe. https://healthylittlepeach.com/salsa-verde-chicken-soup-keto-whole30/
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This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley

✨Instructions✨

1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at healthylittlepeach.com or over in the link in bio 
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