Coconut and carrot cupcakes with passionfruit buttercream

OLYMPUS DIGITAL CAMERA 2014 seems so far to have been the year of the small cake - again!  And whilst the focus of my kitchen world has shifted to the baking spectrum, I think it's time to step away from the muffin pans and into some grown-up sized bakes.  After I've shared this one with you; because, quite simply, this is a recipe that has all the elements I look for.  I have used coconut in several forms - ground into flour, turned into sugar, and in the more familiar desiccated product. 

OLYMPUS DIGITAL CAMERA Coconut sugar is on a wave of popularity right now, it seems to be popping up all over the internet, and, whilst there is no doubt that it contains more nutrients than highly refined white sugar, and has a lower GI, it is still a sugar, and therefore should be treated as such.  It does, however, impart a rich caramel flavour and colour, and marries particularly well with the flavours of toasted coconut and coconut flour in this cake.  The apple and banana keep the cake moist, making it a very good choice for lunch boxes, minus the frosting, which wouldn't last too long on these hot summer days… If the heat is not an issue, I urge you to try the buttercream; if, like me, you find most frostings and icings tooth-meltingly sweet, you'll be pleasantly surprised...



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