Coconut Cupcakes with Coconut Frosting
Coconut Cupcakes with Coconut Frosting is an American recipe that serves 20. For 44 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 337 calories, 3g of protein, and 16g of fat per serving. This recipe is liked by 26 foodies and cooks. Head to the store and pick up baking powder, salt, cake flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Cooking Classy. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). Try Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, Hershey’s Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting, and Coconut Cupcakes with Coconut Cream Cheese Frosting for similar recipes.
Servings: 20
Ingredients:
2 tsp baking powder
1/2 cup butter, softened
¾ cup butter, softened (1 1/2 sticks)
1 ¾ cup all-purpose flour or cake flour (for a lighter cupcake)
1/2 - 1 tsp coconut extract or imitation coconut extract
2 large egg whites, at room temperature
1 1/3 cups granulated sugar
4 cups powdered sugar
½ tsp salt
½ cup packed sweetened shredded coconut
1/4 cup unsweetened coconut milk
¾ cup unsweetened coconut milk
1 ½ tsp vanilla extract
2 large whole eggs, at room temperature
Equipment:
food processor
mixing bowl
hand mixer
whisk
oven
muffin liners
muffin tray
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight container.Combine all ingredients in a large mixing bowl. Using an electric mixer, whip ingredients together until smooth and fluffy.Recipe Source: Coconut Cupcakes - Martha StewartCoconut Buttercream Frosting - Cooking Classy
Step by step:
1. Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes.
2. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full.
3. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight container.
4. Combine all ingredients in a large mixing bowl. Using an electric mixer, whip ingredients together until smooth and fluffy.Recipe Source: Coconut Cupcakes - Martha Stewart
5. Coconut Buttercream Frosting - Cooking Classy
Nutrition Information:
covered percent of daily need
