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Coconut Cupcakes recipe

Coconut Cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Fairy cakes

A lovely little coconut cupcake recipe that is moist and beautifully coconutty. If you don't have coconut flavoured yoghurt, you can use plain.

11 people made this

IngredientsMakes: 12 Cupcakes

  • 2 eggs
  • 150g caster sugar
  • 90g Vitalite margarine
  • 125g self-raising flour
  • 30g ground almonds
  • 30g desiccated coconut
  • 175ml coconut flavoured yoghurt

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4.
  2. Place eggs, sugar and margarine in a large mixing bowl. Mix with electric whisk until light and fluffy.
  3. Sift in the flour.
  4. Add the ground almonds and desiccated coconut. Stir well to combine.
  5. Add the yoghurt to the mixture and stir until just combined.
  6. Transfer mixture to paper cases and bake for 25-30 minutes.

See it on my blog

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Recipe Summary

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs, plus 2 large egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • Seven-Minute Frosting for Lemon Meringue Cupcakes
  • 1 1/3 cups large-flake unsweetened coconut

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.

Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.


The Ultimate Coconut Cupcakes:

Of all the cupcakes in the world, coconut ones are easily my favorite. No question about it. And as you might guess, whenever the craving for one strikes, I turn to my go-to recipe. In this case, it&rsquos The Ultimate Coconut Cupcakes.

During the past few weeks, I have been whipping up a lot of things with coconut. I made Macaroon Nests, a Cottontail (Coconut) Martini, and now these cupcakes. It&rsquos coconut heaven at my house. I&rsquom not complaining.


Coconut cupcakes

Last year around this time as I passed a neighbor’s house, a powerful sense of deja vu overwhelmed me and, out of nowhere, I was filled with pleasant memories of island vacations. Hawaii? What was it about this unremarkable stucco house with the sago palm and high hedge?

The green shrub surrounded by fallen yellow fruit -- that was it. Some of the fruit had squashed when it hit the sidewalk in front of me, and the air was filled with an aroma so evocative of the tropics it made me want to run home and slip into a sarong.

Shamelessly I gathered the windfall fruit, scrabbling under the hedge on my hands and knees and filling my pockets with what I eventually identified as a kind of guava. (I was glad the neighbor didn’t appear. I didn’t feel criminal, but I couldn’t quite imagine explaining why my covetousness was causing me to root around in this forgotten corner of their yard.)

At home, I was at first thrilled with the pretty pink flesh inside the luscious-smelling fruit, then disappointed because there were so many seeds and so little pulp. The guavas didn’t taste at all like they smelled but were bitter, almost astringent. But I experimented a bit and discovered that they made a delicious preserve -- deep persimmony-orange in color, with a texture like apple butter and a fruity essence that lingers on the tongue.

I still have some jars of my road-kill guava butter, so this year when the tropical hankering hit me as I passed my neighbor’s house, I decided not to repeat my urban foraging but instead to head for the produce market. No doubt I’d be able to find some interesting recipes using whatever tropical fruit I turned up.

Tropical fruit is available year-round, of course, but supplies vary with the growing seasons. Have you noticed the mini Sugar Loaf pineapples from Maui that have just come to town? They’re sweet and meaty, and you can eat all the fruit, including the tender core. Big Maridol papayas from Mexico, with dark orange-hued flesh, are in markets. Mangos -- sweet, with a nice hit of acid and not too fibrous -- are coming in from Peru at the moment. Passion fruit, those wrinkly little purple guys filled with an intensely tropical flavor, are around for a short time too. And young coconuts, with flesh that’s softer, sweeter and milkier than the mature ones, are showing up a few Latin markets even sell them with the hard shell already chiseled off.

It wasn’t hard to turn up compelling recipes.

From Miami restaurateur Norman Van Aken’s book “New World Kitchen” (Ecco, $34.95) I found one for parfaits of candied papaya, a Venezuelan delicacy. I couldn’t quite figure out what it was, so I just had to try it. Fresh papaya strips are simmered in a syrup made with piloncillo (solid brown sugar available in Latin markets) then chilled and layered with queso blanco and garnished with toasted coconut and an improvised creme fraiche. The combination of lightly preserved fruit and lightly salty cheese is delicious, as it turns out -- not unlike Manchego cheese served with membrillo (quince paste). And the papaya can be made ahead and kept in the refrigerator.

Nancy Silverton’s unusual recipe for coconut cupcakes is in “Cooking From the Heart” (Broadway Books, $29.95), a compilation of recipes sold to benefit Share Our Strength, the anti-hunger agency. The cupcakes have a texture like angel food because they’re made with egg whites. But they’re somewhat denser and more tropical than what you normally think of as cupcakes, their flavor deepened with Thai coconut powder. There’s no icing instead the top has a wonderful toasted-coconut crunch.

Passion fruit recipes, it turns out, are not a dime a dozen. Seeking one that would take full advantage of their amazing flavor, I turned to the Times Test Kitchen. Test Kitchen Director Donna Deane and recipe tester Mary Ellen Rae collaborated on a dessert that turned out to be a real winner: macadamia-guava tea bread topped with tropical fruit salad. The tea bread is made with guava paste it has an elegant richness and appealing crunch thanks to the macadamias. The tropical flavors come to the fore when the bread is served with an all-yellow combination of pineapple, mango and banana in a passion fruit dressing, punctuated with the black seeds of the passion fruit.

But what to drink? Table 8 restaurant on Melrose has been serving pineapple mojitos. A snap to make, these cocktails are paradise in a glass.


Recipe: Coconut Milk Cupcakes, Two Ways

I adore birthdays. Not only my birthday but my sisters’ birthdays, parents’ birthdays, and my friends’ birthdays, too. Heck, I even like strangers’ birthdays! In the past I’ve been known to celebrate a little thing called Nealeygras, which is basically a week-long celebration of my birth. My boyfriend thinks this is incredibly narcissistic… I think it’s just a good excuse to party.

A few years back I started a tradition of baking each of my friends and family a birthday cake of their request. It allows me to expand my repertoire, and it really goes a long way in the receiver’s book. I mean, who doesn’t like cake? (and in the small chance you don’t, I will make cookies, puddings, and pies. I aim to please.)

Through all of my birthday cake baking research, I’ve found that what people really want is a plain and simple white cake (although frosting choices do seem to vary). A little boring in my opinion, but when done right it can be downright soul-satisfying. But a bad one, well, can be just plain bad.

I found my perfect white cake recipe on the back of the Swan’s Down Cake Flour box. It is incredibly moist with a tender crumb, and always withstands the test of time. It’s the little black dress of white cake! So when deciding to make a cupcake spin on the classic southern coconut cake, it seemed like a shoo-in for the base. And you know what? It didn’t steer me wrong.

And to add even more of a twist, I chose to frost the cupcakes two different ways. I topped half the cupcakes with a big pile of the more traditional sweetened shredded coconut. These sugary cakes aren’t for the faint of heart, but us southerners have never feared the dentist. I topped the other half with toasted, unsweetened coconut flakes. These added a mild coconut flavor and a nice little crunch. Just a little more subtle if you ask me.

In the end I love them both equally… but I’ll have to let you decide for yourself. Let me know and I just might make them for your next birthday!


What to serve with your coconut cupcakes

I’ve topped these cupcakes with coconut buttercream but they’d also taste fantastic topped with chocolate buttercream (inspired by a Bounty) or with the centres scooped out with a teaspoon and filled with raspberry jam.

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COCONUT CUPCAKES

Preheat the oven to 180ºC.
Line cupcake pans with paper liners.
Sift the cake mix into a mixing bowl.
Add all the other ingredients and beat on low speed for 1 minute.
Scrape down the sides of the bowl.
Beat at medium-high speed for 2 minutes, scraping bowl again after 1 minute.
Half-fill each cupcake liner with batter.
Bake for 17 – 20 minutes until a toothpick inserted into the middle of a cupcake comes out clean.
Remove pans from the oven and set on countertop for 5 minutes.
Remove the cupcakes from the pans and place them on wire racks to cool completely.

  • Frosting:
  • 500 g icing sugar – sifted
  • 125 g butter (room temp)
  • 250 g cream cheese (room temp)
  • 10 ml vanilla essence
  • +- 250 ml desiccated coconut

Beat the butter and icing sugar together for about 3 minutes until the sugar is dissolved and no longer feels gritty when rubbed between your fingers.
Add the vanilla and beat well.
Add the cream cheese and beat just until the cheese is mixed in. don’t overbeat, as the frosting will get runny.
Pour the coconut into a shallow bowl.
Frost each cupcake with a dollop of frosting, spreading to cover the entire top.
Dip the top into the coconut, making sure to cover the entire top.

For the buttercream flowers, I used the following icing tips:
104 petal tip
352 leaf tip
18 star tip
80 mum tip


Suggestions for this Recipe

  • Make sure that when is says, “softened” or “room temperature” that you stick to that! The batter will come out SO much smoother if everything is at room temperature, especially butter and cream cheese.
  • Do not over-mix the batter! Mix it well enough to combine the ingredients, but then stop. Scrape the sides of the mixing bowl very frequently to make sure there aren’t any surprises when you start scooping the batter into the liners.
  • It is VERY important that you don’t overfill the liners. I used my melon-baller to scoop the batter in, and that was just the right amount, but you could use a small cookie or ice cream scoop as well.
  • To frost, use a thick round tip on your piping bag. Or just use a knife and slather it on top. The great news is you’re going to cover it all with coconut so it doesn’t have to be perfect.


Coconut Cupcakes with Lime Buttercream

Yield: 24 cupcakes

Ingredients:

For the Cupcakes

  • 1 box French Vanilla cake mix (see note below)
  • 1 (3.4 ounce) package Jell-o Coconut Cream pudding mix
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 (13-ounce) can unsweetened coconut milk divided use (see note below)
  • 2/3 cup sweetened shredded coconut

For the Frosting

  • remaining 9 ounces of coconut milk
  • 2 cups (4 sticks) unsalted butter, room temperature
  • zest of 2 medium limes
  • 1.5 pounds (about 5 3/4 cups) confectioners&rsquo sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract

Directions:

For the Cupcakes

  1. Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 ounces) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.
  3. Using a large cookie scoop, distribute the batter between 24 muffin wells about 3 tablespoons of batter per well.
  4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.

For the Frosting

  1. Place the remaining coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low heat and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the coconut milk to cool completely. Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and reduced and cooled coconut milk on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.
  3. Turn the mixer down to low speed and gradually add in the confectioners&rsquo sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
  4. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.

Notes:

  • I used Duncan Hines Moist Deluxe French Vanilla Cake Mix for this recipe.
  • Coconut milk can typically be found in the ethnic aisle of most grocery stores.
  • I used a large Star Tip to pipe the frosting.
  • Recipe edited on 8/29 regarding the chilling process of the reduced coconut milk.

Source: My Baking Addiction

All images and text © for My Baking Addiction

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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Heat oven to 350°F. Line 24 cups of standard muffin tins with paper or foil cupcake liners set aside.

In bowl of standing mixer fitted with paddle attachment ( or in medium mixing bowl using hand mixer), beat together cake mix, 1 cup coconut milk, sour cream, vegetable oil, eggs and lime juice until well combined. Stir in ¾ cups shredded coconut.

Evenly divide batter among prepared muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until tops are firm to the touch and thin knife inserted in centers comes out clean, 20-23 minutes. Transfer tins to cooling racks cool 10 minutes. Remove cupcakes from tins onto cooling racks set aside until completely cooled.

Meanwhile, transfer remaining coconut milk to small saucepan over medium heat. Simmer until coconut milk thickens and reduces to ¼ cup, about 10 minutes set aside until completely cool.

In bowl of standing mixer fitted with balloon whisk attachment (or in medium mixing bowl using hand mixer), beat together cooled coconut milk, butter, cream cheese and lime zest on medium-high speed until smooth and combined, about 2 minutes. Reduce speed to low. Gradually beat in confectioners’ sugar until completely incorporated, occasionally scraping down sides of bowl with spatula. Beat in vanilla extract. Increase speed to high beat until light and fluffy, about 3 minutes more.

Using small, offset spatula, spread cooled cupcakes with frosting. Or, transfer to large zip-top bag snip off comer of bag. Pipe frosting onto each cupcake, starting at edges and ending with peak in the center. Sprinkle with remaining shredded coconut.



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