Easiest Way to Make Tasty Coconut Cupcakes

Delicious, fresh and tasty.

Coconut Cupcakes. Coconut Cupcakes with Coconut Buttercream Frosting. These coconut cupcakes are one of my all time favorite cupcakes. Who knows, maybe I say that a lot but these would definitely make it to the top five.

Coconut Cupcakes I put as much as they can handle! I also cut some of the cupcakes in half and put the icing in the center with some added coconut. You could maybe add a little bit more butter to the recipe though. You can have Coconut Cupcakes using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Coconut Cupcakes

  1. You need of - Cupcakes -.
  2. It's 260 g of Flour.
  3. Prepare 9 g of Baking Powder.
  4. You need 60 g of Shredded Coconut.
  5. Prepare 170 g of Salted Butter.
  6. It's 300 g of Sugar.
  7. It's 2 of Eggs.
  8. It's 2 of Egg whites.
  9. You need 130 g of Coconut Milk.
  10. Prepare 6 g of Vanilla Essence.
  11. You need of - White Chocolate Icing -.
  12. Prepare 400 g of White Chocolate.
  13. It's 250 g of Cream.

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. Coconut milk adds rich and natural coconut flavor.

Coconut Cupcakes step by step

  1. - Cupcakes -.
  2. Preheat oven to 350°F. Line standard muffin tins with paper liners..
  3. Whisk together the flour and baking powder and sift; set aside..
  4. Cream the butter and sugar. Add the eggs, egg whites and vanilla essence; stir until well mixed. Add the coconut milk and whisk until well mixed..
  5. Add the flour mixture and shredded coconut to the liquid mixture and use a rubber spatula to mix until smooth..
  6. Divide the batter evenly among the lined cups, filling each to 80% full. Bake for 26(+8) min, rotating the tins halfway through..
  7. Transfer tins to wire racks to cool completely before removing the cupcakes from the molds..
  8. - White Chocolate Icing -.
  9. Chop the white chocolate; set aside..
  10. Boil the cream. Stir in the white chocolate. Let the mixture cool in your fridge to 18C..
  11. In the bowl of an electric mixer fitted with a whisk attachment, whip the mixture until fluffy..
  12. Decorate as you like..
  13. More Details at http://www.chez-k.org/english/cupcakes/coconut-cupcakes/.

The icing glaze is an easy alternative to a traditional whipped buttercream. Traditional white cupcake batter gets a tropical twist with the addition of coconut milk and shredded coconut to the batter creating rich and moist coconut cupcakes. Beat for about two minutes on medium speed until well combined. I got my first cake order from a stranger last week. I didn't even know this was a thing I was going to be doing, but apparently it's happening.