Cupcake Hero::December (Coconut)

[Vegan Coconut Rum Apricot Cupcakes]

Sweet apricots, infused with coconut rum, speckle the inside of this vegan coconut cupcake.  It's all topped off with an apricot glaze, coconut flakes and a glacéed apricot.

My entry for December's Cupcake Hero::[Coconut] event (guest-hosted by Jamieanne of The Sweetest Kitchen, co-winner of November's Cupcake Hero) was inspired by three recipes from the Vegan Cupcakes Take Over the World cookbook.  Taking elements from the Coconut Lime, Apricot-Glazed Almond and Rum Raisin cupcakes, this yummy vegan cupcake is bursting with sweet coconut and apricot goodness.  There's a tiniest hint of saltiness to enhance the coconut flavor and just enough of the coconut rummy taste in there to round it off-- without making you feel like you've just bitten into a cocktail.  

These would be great for an April Fool's Day meal too, since the tops kinda look like sunny-side up eggs?  But they're cupcakes? Vegan cupcakes???  :)

Vegan Coconut Rum Apricot Cupcakes  (Makes 12)

Inspired by Vegan Cupcakes Take Over the World

 Cupcake: 

⅔ cup diced apricots 

2 Tbl. coconut rum 

⅓ cup vegetable shortening (or coconut oil, if you can find it) --melted

¾ cup sugar

1 cup coconut milk

1 tsp. vanilla extract

1 tsp. coconut extract

1 cup + 2 Tbl. all-purpose flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

Glaze: 

⅓ cup apricot preserves or jam

2 tsp. coconut rum

Topping:

½ cup unsweetened coconut flakes*

12 dried apricots

1. Combine diced apricots with 2 Tbl. coconut rum in a small bowl or cup.  Cover and let soak for at least 30 minutes, stirring every now and then.
2. Preheat oven to 350°F and place baking liners into 12 wells of a muffin pan.  These are on the sticky side, so you may want to spray your liners as well.
3. Combine melted shortening, sugar, and coconut milk in a medium bowl. (I like to use a glass bowl and microwave the shortening until melted, then add the other ingredients.)  Whisk until smooth. 
4. Add vanilla and coconut extracts, and whisk again.
5. Stir in apricots and any residual rum soaking liquid.
6. In a small bowl, combine flour, baking soda, baking powder, and salt.  Stir to evenly distribute.  Add to liquid mixture and stir just until smooth (don't over mix).
7. Portion batter into prepared muffin cups (cups will seem full), and bake at 350°F for 20-23 minutes, or until cupcakes test done.  These cupcakes do not rise very much, and the outsides will bake to a beautiful golden caramel color.  Cool completely before glazing.
8. Make Glaze:  Heat apricot preserves/jam with coconut rum in a small saucepan until boiling, stirring constantly.  Let boil for one minute, continuing to stir the mixture.  Remove from heat and stir for another 30 seconds.  Use a pastry brush to apply a double layer of glaze to tops of cupcakes (brush all 12, then go back to first one and begin brushing again).  There will be extra glaze; save this to glacée the apricots.
9. Sprinkle each cupcake with 2 teaspoons of coconut flakes.
10. Working one at a time, dip a whole dried apricot into the leftover glaze (toothpicks work great for this!), then place on top of coconut-capped cupcake.  Allow to set before serving.

*You can usually find this type of coconut in the organic section, although I've also seen it near the produce section with the other packaged nuts & dried fruits at Albertson's.  You may also use sweetened flake coconut and pulse it in the food processor, but the taste will be sweeter and it will be stickier to work with.