Coconut cupcakes

I ran into this recipe a few weeks ago, and have been wanting to try it ever since. It seemed fairly simple, except that I wanted to substitute agave for the sugar. Plus I had this idea of using canned coconut water (the sweetened kind with pulp) to add sweetness and coconut bits to the batter. Having added an extra cup of liquid, I modified the original recipe with an additional 1/2 cup of flour and 1/2 cup of coconut flakes, and 1/4 cup agave. Also thinking of the extra liquid, I considered the fact that all previous muffins (I was using the same muffin tin, and wrappers) had succeeded at 400 degrees, and decided to stick with that. The resulting cupcakes were moist and dense; it appears the coconut bits melted in the oven. They were also not very sweet, so you may need to add more sweetener to your batter (or just use sugar).

Cupcakes:

1½ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ cup coconut oil
1 cup coconut milk
1 cup sweetened coconut water with pulp
1 cup agave (or other sweetener of choice)
1½ tsp vanilla extract
1½ cup unsweetened shredded coconut
splash of coconut rum (optional, I had it around so I threw it in)

Preheat oven to 400 degrees Fahrenheit. Line muffin tin(s) with paper liners, set aside. Sift together the flour, baking powder, and baking soda. In a separate bowl combine the oil, coconut milk, coconut water, agave, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1½ cup of unsweetened coconut. Fill each muffin tin about two-thirds full. Bake at 400 degrees Fahrenheit for 20-25 minutes; the cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.

Frosting

Now, I wanted to use the leftover canned coconut milk to make frosting, but I didn't have any margarine (or sugar, or an electric mixer). Frosting was becoming a challenge to me, since most online recipes required these items, and I really didn't want to buy them. Surely there had to be another option? Well, first I found this, which still required sugar (and chocolate), but I felt I was getting closer - at least it called for stove top heating, and stirring instead of mixing. Then I found this recipe, which was made on a stove with liquid sweetener and cornstarch - I had those! Again, it was chocolate, but I felt like I was getting someplace. And while I did have cornstarch, I thought this might be a good use for the sweet rice flour I had picked up in an Asian market months ago and not used yet. I also wanted to use some of the Matamis Na Bao (coconut caramel). A few modifications later, I came up with more of a frosting glaze, but at least I know now that it's not impossible!

Coconut-caramel frosting:

4-6 oz coco milk
½ cup agave
¼ cup Matamis na bao/coconut caramel
2 tbsp coconut oil
¼ cup sweet rice flour

Pour everything into a small saucepan except the rice flour. Bring the mixture to a boil, and slowly whisk in the rice flour until you achieve desired thickness. Let the mixture cool off, then use to frost cooled cupcakes.

I have to admit, I'm rather excited about the frosting... I can see swapping out the coconut caramel for some fruit "butter" - the possibilities are endless!