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.
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A decadent moist and creamy coconut cupcake that is sure to satisfy any “sweet tooth.”
- 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
- 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
- Preheat oven to 350°F.
- Line 12 muffin cups with paper liners.
- In a stand up mixer beat sugar, butter, cream of coconut, eggs, along with the coconut and vanilla extract together until smooth and creamy.
- Add in your vegetable oil slowly.
- Sift together flour, baking powder, salt, pudding mix, shredded coconut and salt.
- Slowly add flour mixture. Make sure to alternate the milk into the butter mixture until batter is combined.
- 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).
- 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).
- 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).
- Add the shredded coconut, vanilla and coconut extract along with the cream of coconut. Mix until combined.
- 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.
- 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.
- Category: Dessert
- Cuisine: Cupcake