If you were Martian, recently arrived in the U.S., and you wondered what power source energized our population, you might get the notion that it is cupcakes. One peek at Pinterest most popular posts puts every other category to shame. Eat dessert first? Please. Eat dessert, then eat dessert again is more like it.
Curmudgeonly rant aside, I do loves me a cupcake every now and again. And what is it about Springtime and Easter that has me craving coconut? It’s definitely not a local food, nor is it seasonal, other than being the time of year I usually buy a bag of shredded coconut. For me, coconut is a flavor symbol for fresh air, newness and all things happy.
I wanted to make some extra ooey-gooey coconut cupcakes to take as a picnic dessert for the college kids I have in Austin. My absolute favorite coconut product is Coco Lopez, which is a sweetened coconut concentrate we always used to make Piña Coladas back in the 1980’s. I wanted to make a filled cupcake, sort of like those packaged truck stop chocolate cupcakes with the loopy frosting decoration, but the coconut version. Mission Accomplished, or Yum! I Did It Again…
Coco Lopez, on its own, has a rather greyish color which is not particularly a cup-cakey hue. But add some cream cheese and it becomes a soft white filling that hits the spot. And with the frosting on the inside, these cupcakes arrived at the picnic in good shape, with no signs of travel. (They were transported in a shoe box…)
Not every recipe has to have a pedigree or a historical heritage. Sometimes I just cook for sheer pleasure. This is one of those recipes. I hope you enjoy it, and if a Martian stops by, you will most definitely be prepared to offer an authentic Earthling meal.
Sweet, coconut filled cupcakes are luscious picnic treats!
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