By LeanneW, CakeCentral
Indulging in this toasted coconut cupcake
recipe will tingle your senses and perhaps even take you to paradise.
Seriously, one bite is like taking a journey through coconut groves
along the beaches of the South Pacific. Let’s trick our brain into
thinking we’re on an exotic vacation, shall we?
Take your kitchen
on a tropical getaway when you make coconut cupcakes topped with a
special vanilla frosting and toasted coconut.
What makes this different from other coconut cupcakes?
These
coconut cupcakes are incredible because they’re made with not only love,
but also with rich luscious coconut milk. It makes for such an
interesting and creative cupcake flavors.
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Coconut milk is usually sold in cans and it’s made from the pressings
of fresh and ripe grated coconut meat — purely delicious bliss!
We’ll also be adding sweetened moist flake coconut into our batter for texture and more flavor!
Coconut cupcake recipe
Ingredients
¾ cup unsalted butter at room temperature
1 ½ cups sugar
2 large eggs
1 tsp vanilla extract
2 ½ cups flour
2 ½ tsp baking powder
½ tsp salt
1 ¼ cup full fat coconut milk (from can)
1 cup sweetened moist flake coconut
1 ½ cups sugar
2 large eggs
1 tsp vanilla extract
2 ½ cups flour
2 ½ tsp baking powder
½ tsp salt
1 ¼ cup full fat coconut milk (from can)
1 cup sweetened moist flake coconut
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Directions
1. Preheat oven to 350 F. Line muffin tins with cupcake liners.
2. In
a large bowl, using a stand mixer with paddle attachment, cream
together butter and sugar. Add the eggs one at a time until
incorporated, then add vanilla.
3. In a medium bowl, whisk together the flour, baking powder and salt.
4. Add
the flour mixture into the wet in three batches, adding half the
coconut milk and between each batch. Make sure all the ingredients are
completely incorporated before each batch addition. Scrape down the
sides of bowl as needed.
5. Add coconut flake and mix on low until completely combined.
6. Spoon
batter evenly into lined muffin tins (they should be just over half
full) and bake for 20-22 minutes or until cake tester comes out clean.
Let cool completely and top with vanilla coconut buttercream (recipe
below) and toasted coconut.
Recipe for vanilla buttercream with toasted coconut
Ingredients
2 cups sweetened moist flake coconut
1 ½ cups unsalted butter at room temperature
4 ½ cups confectioners’ sugar, sifted
1 ½ teaspoon vanilla extract
2 ½ – 3 tablespoons full fat coconut milk (from can)
1 ½ cups unsalted butter at room temperature
4 ½ cups confectioners’ sugar, sifted
1 ½ teaspoon vanilla extract
2 ½ – 3 tablespoons full fat coconut milk (from can)
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Directions
1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
2. Evenly
spread coconut over the cookie sheet. Bake for 5 minutes, remove from
the oven and stir, then bake for another 3 minutes or until lightly
golden and crisp, stirring the coconut each time you check for
readiness. Let cool completely and set aside.
3. In
a bowl of an electric mixer, beat butter until fluffy. Add
confectioners’ sugar one cup at a time and scrape down the sides as
necessary. Add vanilla and beat at medium speed. As it beats, lower the
speed and add coconut milk one tablespoon at a time. Beat on medium-high
speed for 3-4 minutes.
4. Top cooled cupcakes with a dollop of frosting garnished with toasted coconut flakes. I like piping with buttercream
in a circle along the edge of the cupcake, press the toasted coconut
onto it and top it with another small dollop of buttercream. Enjoy!
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