Cranberry Lemon OR Mint-Chocolate Coconut Cupcakes

I love messing up regular recipes. It’s just in me to twist a recipe around to fit what I have in the pantry or fridge just so I don’t have to comb my hair & take a drive down the grocery store. On a day when I have coconut milk instead of regular milk, 1/4 of a bag of craisins, a random container of chocolate sprinkles, lemons, frozen cranberries from LAST YEAR & some Andes mint chocolates, I decided to mash it all together using a really simple basic cupcake recipe. This made a really easy & quick last minute edible gift. Because that’s what I did. 😀

The ingredients line-up: flour, baking powder, butter, sugar, eggs, coconut milk, craisins, frozen cranberries, lemon, chocolate sprinkles, Andes mint chocolate.
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Dry ingredients.
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This is one of those recipes where you don’t even need a mixer. Just traditional hand-whisking. After all, you’ll be munching on the end product. May as well get a little pre-nibble workout. 😉
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Egg egg egg.
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Alternate flour with…
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…coconut milk.
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In half the batter, I folded some lemon zest & craisins.
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In the other half, I tossed some chocolate sprinkles (or jimmies.. however you like to call them).
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To make this a little more fancy-schmancy, those craisins cupcakes are topped with frozen cranberries whereas the chocolate jimmies one are topped with a nice sliver of Andes mint chocolate.
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Right out of the oven!
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This recipe makes 24 large cupcakes but to vary the shapes & sizes for fun, I made 12 muffins, 12 medium cupcakes & 1 mini loaf. 
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The loaf went to my neighbour. The others were divided between some family members & a dear friend.
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Leftovers went to ME!
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Kinda awesome how the cranberry juice created a little schmear over the top of these pale cupcakes. Also, the chocolate pieces get soft & melty right out of the oven but hardens very quickly after, hence it’s perfect for gifting as they won’t smear the entire gift bag or box. Love!
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Moist fragrant crumbs thanks to coconut milk!
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 It’s kinda lovely when experiments work out so well in the kitchen. Here’s to more kitchen tinkerings in 2015!!

 signature

“While we look not at the things which are seen, but at the things which are not seen: for the things which are seen are temporal; but the things which are not seen are eternal.” {2 Corinthians 4:18}

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Cranberry Lemon OR Mint-Chocolate Coconut Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24 large cupcakes
Ingredients
  • 3 cups Flour
  • 1½ tsp Baking Powder
  • 12 tbsp (1½ sticks) regular salted Butter, room temperature
  • 1½ cups Sugar
  • 4 large Eggs
  • 2 tsp Vanilla Extract
  • 1¼ cups Coconut Milk
  • Zest of 1 Lemon
  • ⅓ cup Dried Cranberries (Craisins)
  • 12 Fresh/Frozen Cranberries (do not thaw if frozen)
  • ¼ cup Chocolate Sprinkles/Jimmies
  • 12 Andes Mint Chocolate
Steps
  1. Preheat oven to 350 F or 175C.
  2. Line cupcake/muffin/loaf pans with liners & set aside.
  3. In a medium bowl, whisk together flour & baking powder.
  4. In a large mixing bowl, cream together butter & sugar until light and fluffy.
  5. Add eggs, one at a time, mixing until incorporated. Scrape down sides of bowl & beat in vanilla.
  6. Add flour mixture & milk alternately, beginning & ending with flour. Scrape down sides & bottom of bowl.
  7. Divide batter into 2 portions. In one half of the batter, fold in lemon zest & craisins.
  8. In the other half, fold in chocolate sprinkles.
  9. Spoon batter evenly among liners, filling each about three-quarters full. Push a fresh or frozen cranberry on top of the lemon-craisin batter while top the chocolate sprinkles one with an Andes mint chocolate.
  10. Bake until tops spring back when touched (about 30 minutes for a small loaf, 20 minutes for muffins, 15 minutes for medium cupcakes), rotating pan once if needed.
  11. Transfer to a wire rack & let cool for 5 minutes. Remove cupcakes from pan & let cool completely on wire rack.

Recipe adapted from: Martha Stewart

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