Coconut Cupcakes
The recipe Coconut Cupcakes is ready in about 50 minutes and is definitely a great lacto ovo vegetarian option for lovers of American food. One serving contains 669 calories, 6g of protein, and 34g of fat. This recipe serves 18 and costs 95 cents per serving. 32 people were impressed by this recipe. This recipe from Bunky Cooks requires unsalted butter, kosher salt, sweetened shredded coconut, and eggs. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. Similar recipes are Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, Slime Filled Cupcakes with Swamp Scum Frosting { aka Coconut Lime Cupcakes}, and Chocolate Cupcakes with Coconut Frosting {Almond Joy Cupcakes}.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 1/2 teaspoons pure almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 1/2 pounds confectioners' sugar, sifted
1 pound cream cheese at room temperature
5 extra-large eggs at room temperature
3 cups flour
1/2 teaspoon kosher salt
2 cups sugar
14 ounces sweetened, shredded coconut
3/4 pound (3 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
Equipment:
hand mixer
bowl
oven
muffin tray
toothpicks
frying pan
Cooking instruction summary:
Preheat the oven to 325 degrees F.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.Frost the cupcakes and sprinkle with the remaining coconut.
Step by step:
1. Preheat the oven to 325 degrees F.In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
2. Add the vanilla and almond extracts and mix well.In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
3. Mix until just combined. Fold in 7 ounces of coconut.Line a muffin pan with paper liners. Fill each liner to the top with batter.
4. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes.
5. Remove to a baking rack and cool completely.Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.
6. Add the confectioners' sugar and mix until smooth.Frost the cupcakes and sprinkle with the remaining coconut.
Nutrition Information:
covered percent of daily need
Related Videos:
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Coconut Lime Cupcakes - I Heart Recipes
