Coconut cupcakes

Steps Making Recipes Coconut cupcakes using 8 ingredients and 9 steps

Coconut cupcakes - Find Out How To Make Cupcakes From Scratch. Whip it up (I just used a fork and didn't bust out the electric mixer, but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more. These moist cupcakes get their coconut flavor from coconut milk and chopped coconut. Just spoon the easy coconut glaze over the top. Why this recipe works: Very soft butter allows you to easily whisk it with the sugar.

The icing glaze is an easy alternative to a traditional whipped buttercream.

Coconut cupcakes are soft, fluffy cupcakes (I provide a both a from-scratch recipe and the option to use a box-mix!), topped off with a cream cheese based coconut buttercream frosting and then sprinkled with lightly toasted coconut!

You can have Coconut cupcakes using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients make Coconut cupcakes

1. You need 310 g cake flour.
2. It's 2 teaspoons baking powder.
3. Prepare 1 teaspoon salt.
4. It's 226 g softened butter.
5. You need 300 g caster sugar.
6. Prepare 4 large eggs.
7. It's 1 cup coconut milk.
8. You need 2 teaspoons vanilla.

Coconut cupcakes step by step

1. Preheat the oven to 160c..
2. Combine dry ingredients (cake flour, baking powder, salt) and set aside..
3. Combine coconut milk and vanilla and set aside..
4. Using the whisk cream butter and sugar on high speed until light and fluffy (approximately 3-5 minutes).
5. Add eggs and beat well for 6 minutes- scrape the bowl down every 2 minutes..
6. Slowly pour in the coconut milk..
7. Switch to (K) spatula and add dry ingredients 1/3 at a time on slow speed..
8. Spoon onto cupcake liners (3/4 full.).
9. Bake for 20-22 minutes..

Coconut cupcakes - How to Make Coconut Buttercream Frosting. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until light and fluffy. Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with a avalanche of coconut plopped on top. Tired of coconut cupcake posers, I decided to develop a recipe that would rally in the flavor of coconut in a cupcake. I use my favorite vanilla cupcake recipe as the base and substitute the milk with coconut cream, but you can use whole milk or coconut milk instead. Tangy cream cheese frosting complements the sweetened coconut well, making it the perfect choice in my opinion. In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Thank you and good luck