Jasmine Coconut Cupcakes by Creamy Rebel Perfumer Justine Crane

Jasmine Coconut Cupcakes

2 cups flour

1 ½ cups sugar

8 tbsp melted butter

2 eggs

1 cup whole  milk

¼ cup moist coconut flakes

3 tsp baking powder

1 tsp natural vanilla extract

½ tsp *jasmine sambac extract

¼ tsp salt

………………………………………………………………..

Frosting Recipe

1 – 8 oz package cream cheese

4 cups powdered sugar

2 tbsp whole  milk

1 tsp vanilla

¼ tsp *jasmine sambac extract

*Jasmine sambac extract recipe: 1 ml jasmine sambac absolute, 8 mls organic grain alcohol or suitable alcohol, 1 ml vegetable glycerin

Set the oven to 375 degrees Fahrenheit and move on to make the frosting. Cream cream cheese, milk, vanilla and jasmine sambac together, add powdered sugar by quarter cups and mix until creamy, about 2 minutes. Set frosting in the refrigerator until the cupcakes are ready to frost. Mix together the sugar, eggs, whole fat milk, vanilla and jasmine sambac in mixing bowl, slowly add melted butter; mix well. Add baking powder and coconut flakes, and then mix in flour. Do not over mix the batter or your cupcakes will be tough! Mix about one minute. Pour batter into prepared cupcake tins (be sure to use cupcake paper cups) about 2/3’s full. Bake for 23 minutes. Remove from tin and cool. When the cupcakes are completely cool, dollop the cream cheese frosting on top. Makes 16-18 cupcakes

Jasmine sambac extract sources: White lotus Aromatics, Eden Botanicals, Essential Oil Company.

Image credit: http://maplepark.wordpress.com/author/maplepark/

Justine’s Update: European Measurement conversions.

Here’s a converted recipe so our European friends can make it too.
For Cake:

400 grams flour
340 grams granulated sugar
118 mls melted butter
2 eggs
227 mls whole fat milk
60 grams moist coconut flakes (or mashed banana)
14 grams baking powder
5 mls natural vanilla extract
3 mls *jasmine sambac extract
a pinch of salt (1 gram or so)

For frosting:

226 grams cream cheese
14 grams powdered sugar
30 mls whole milk
5 mls natural vanilla extract
1 – 2 mls *jasmine sambac extract

*jasmine sambac extract – 1 ml jasmine sambac absolute, 8 mls organic grain alcohol or suitable alcohol, 1 ml vegetable glycerin

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{ 1 comment… read it below or add one }

Justine 08/06/2011 at 12:26 pm

If you wanted to, you can substitute the coconut flakes with fresh, ripe mashed banana to really boost the jasmine “feel”.

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