Coconut Cupcakes

If you have approximately 1 hour and 10 minutes to spend in the kitchen, Coconut Cupcakes might be a super lacto ovo vegetarian recipe to try. One serving contains 395 calories, 4g of protein, and 14g of fat. This recipe serves 12 and costs 51 cents per serving. 11 person were glad they tried this recipe. Head to the store and pick up baking powder, flour, canned coconut milk, and a few other things to make it today. This recipe is typical of American cuisine. It is brought to you by The Little Epicurean. Overall, this recipe earns a rather bad spoonacular score of 13%. If you like this recipe, you might also like recipes such as 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: 12

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Coconut Cupcakes:Preheat oven to 350 degrees F.  Line 12 muffin tin with paper liners and set aside.In a large bowl whisk together flour, baking powder, baking soda, and salt.  Set aside.In the bowl of stand mixer, cream butter and brown sugar until smooth.  Add egg yolks and vanilla extract.  Mix on medium speed until lighter in color and thoroughly mixed.Add half of flour mixture, then half of coconut milk.  Repeat and mix until just combined.  Add 1 cup of toasted coconut and fold to combine.Using a hand mixer, whisk egg whites to soft-medium peaks.  Add half of egg whites to batter.  Fold to combine. Add remaining half and fold until combined.  Do not overmix.Divide the batter between prepared muffin tin.  Bake for 18-20 minutes until toothpick inserted in center of cupcake comes out clean.  Remove from muffin tin and allow to cool to room temperature on wire racks.  Allow cupcakes to cool to room temperature before frosting.Coconut Cream Cheese Frosting:Using a hand mixer or stand mixer, beat together butter and cream cheese until smooth.  Add sifted powdered sugar.  Mix until combined.Add coconut milk, vanilla extract, and salt.  Beat on medium speed until frosting is smooth and creamy.Transfer frosting to a piping bag fitted with a large star tip.  Make little holes in center of cupcakes, if desired, and fill with frosting.  Pipe frosting over hole to cover it up.  Sprinkle remaining toasted coconut over frosting cupcake.

 

Step by step:

1. Coconut Cupcakes:Preheat oven to 350 degrees F.  Line 12 muffin tin with paper liners and set aside.In a large bowl whisk together flour, baking powder, baking soda, and salt.  Set aside.In the bowl of stand mixer, cream butter and brown sugar until smooth.  

2. Add egg yolks and vanilla extract.  

3. Mix on medium speed until lighter in color and thoroughly mixed.

4. Add half of flour mixture, then half of coconut milk.  Repeat and mix until just combined.  

5. Add 1 cup of toasted coconut and fold to combine.Using a hand mixer, whisk egg whites to soft-medium peaks.  

6. Add half of egg whites to batter.  Fold to combine.

7. Add remaining half and fold until combined.  Do not overmix.Divide the batter between prepared muffin tin.  

8. Bake for 18-20 minutes until toothpick inserted in center of cupcake comes out clean.  

9. Remove from muffin tin and allow to cool to room temperature on wire racks.  Allow cupcakes to cool to room temperature before frosting.Coconut Cream Cheese Frosting:Using a hand mixer or stand mixer, beat together butter and cream cheese until smooth.  

10. Add sifted powdered sugar.  

11. Mix until combined.

12. Add coconut milk, vanilla extract, and salt.  Beat on medium speed until frosting is smooth and creamy.

13. Transfer frosting to a piping bag fitted with a large star tip.  Make little holes in center of cupcakes, if desired, and fill with frosting.  Pipe frosting over hole to cover it up.  Sprinkle remaining toasted coconut over frosting cupcake.

Nutrition Information:

covered percent of daily need

 

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