Oh, the coconut milk frosting! I’ve developed a rabid addiction to it and I like it! Today I made a small batch of chocolate cupcakes, all with different variations of coconut cream frosting. To tell you all about each flavor, let’s give it up for the stars of Miss Coconut Frosting Pageant. Ladies, please enter the stage…
Next, behind and to the left of Miss Coconut-Peanut Butter, is Miss Chocolate-Coconut in a crunchy crushed-macadamia nut gown. Miss Coconut-Chocolate is made with firm coconut cream, cocoa powder, and maple syrup. Thank you Miss Coconut-Chocolate.
Here comes Miss Coconut Crushed-Candy, standing next to Miss Coconut-Chocolate, wearing… wait a minute, is she wearing anything? *Gasp!* It looks like her crushed hard candy ensemble is melting and revealing her naked frosting! Quick, switch cameras, let’s get a close up on Miss Coconut-Pomegranate Candy!
It looks like Miss Coconut-Pomegranate Candy forgot to bring her long-wear makeup and it’s melting all over, making her look like she had an unfortunate shaving accident! Cue the next contestant!
Ah, Miss Coconut-Mocha is last but not least. Miss Coconut-Mocha is made with firm coconut cream, finely ground instant coffee, and powdered sugar. It looks like she’s wearing the same chocolate-sprinkles outfit Miss Coconut-Peanut Butter is wearing. That has to be devastating, Ladies and Gentlemen. These cupcakes train and prepare their whole lives for this event, and to wear the same frosting as one of the front-runners is nothing short of a tragedy.
It’s time to crown our next Coconut Frosting Queen! The winner is… Miss Coconut-Mocha! Her one of a kind flavor outweighed her not-so-unique gown. Congratulations Miss Coconut-Mocha, you are the new Coconut Frosting Queen! *chomp*
Wow, that’s a lot of silly for just one post.
Because I used a lot of fatty coconut milk, I balanced out the dessert with Happy Herbivore’s fat-free chocolate cupcakes from her Pudge Free Holidays e-cookbook. Also from Lindsay’s e-cookbook: