Buttery Cupcakes With Coconut Topping Food

BUTTERY CUPCAKES WITH COCONUT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper bake cups. Sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
• In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Add the egg and vanilla and mix well. Pour in the flour mixture alternately with 3/4 cup milk; beat well. Fill the prepared muffin cups evenly, about half full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool slightly.
• Meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
• With the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. Do not spread the frosting all the way to the edge.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.

COCONUT FROSTING RECIPE

Steps:

• Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
• Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
• Stop the mixer and scrape down the bowl. Add the vanilla extract, coconut extract, and coconut cream then beat for an additional minute on low, increasing the speed to medium once the cream and extract is incorporated.
• Use for cakes, cupcakes, or your favorite baked goods!

KETO CHOCOLATE CUPCAKES

Steps:

• Preheat your oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and grease the liners.
• In a large bowl, whisk the eggs. One by one, whisk in the butter, milk, stevia, and vanilla.
• Mix in the coconut flour, then the cocoa powder, kosher salt, and baking soda.
• Using a 4-tablespoon ice cream scoop, transfer the batter to the prepared muffin cups.
• Bake until set and a toothpick inserted in center comes out clean, 18-20 minutes.
• Cool the cupcakes completely, about 30 minutes on a cooling rack, before frosting. Or speed it up by placing them in the fridge for 10-15 minutes.
• To make the frosting, place the cream cheese, water, PB2, and stevia in a medium bowl. Whisk until completely blended, light and fluffy. This takes a while, so be patient, and don't be tempted to add more water. You can also mix the frosting using a handheld mixer.
• Keep leftovers in an airtight container in the fridge for 3-4 days. Remove them from the fridge 30 minutes before serving.

BUTTERY CUPCAKES

Steps:

• Preheat oven to 350°F. Line 24 muffin cups with paper baking cups; set aside.
• Beat all ingredients in large bowl with mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
• Bake 25 minutes or until toothpick inserted in centers comes out clean. Remove from pans. Cool on wire racks.

CHOCOLATE CUPCAKES (WITH COCONUT OIL - NO BUTTER!)

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Line a standard muffin pan with cupcake liners.
• In a large bowl (or in the bowl of a stand mixer fitted with the whisk or paddle attachment), stir together liquid coconut oil, sugar, and eggs.
• Add salt, flour, and cocoa powder to egg mixture and stir to combine. The batter should be very thick and even slightly crumbly here.
• In a separate bowl or measuring cup, stir together milk, baking soda, and apple cider vinegar. The mixture will start to foam and increase in volume as the baking soda reacts with the vinegar, so plan to work quickly here!
• Add the milk mixture to the batter a bit at a time, stirring frequently to work out any lumps.
• Add vanilla extract to batter and stir to combine.
• Add hot water to batter a little at a time, stirring frequently between each addition to work out any lumps. If you're mixing the batter by hand, I recommend switching to a whisk here to help work the lumps out more easily. If you're using a stand mixer, scrape down the sides of the bowl in between each hot water addition to make sure you work out all the lumps. Note: This batter is VERY thin - don't worry if it looks a lot runnier than other cake recipes!
• Pour or scoop the cupcake batter into your liners, filling each liner about 2/3 of the way full.
• Bake at 375 degrees Fahrenheit for 14-18 minutes, until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
• Remove cooked cupcakes to a wire rack and let them cool completely before frosting, usually at least 30 minutes.
• In a large bowl, mix liquid coconut oil, cocoa powder, and powdered sugar together with a pinch of salt. The coconut oil will clump up a bit and form a crumbly mixture - this is what we want!
• Add hot water to powdered sugar mixture a Tablespoon at a time, stirring well between each addition. The frosting will slowly start to come together, and will look almost like a thick pudding or fudge.
• When you've reached your desired frosting consistency, use the back of a spoon or a small knife to frost each cupcake. I like to place a dollop of frosting on the cupcake and then use the back of a spoon to swirl it in a circle (see photos in the post above!) This frosting will begin to seize up as the coconut oil cools, so plan to work quickly. If the frosting becomes too hard to spread easily, add an extra splash of hot water or zap it for five seconds in the microwave to bring it back to a spreadable consistency.
• Top cupcakes with sprinkles or serve as-is! Serve immediately or let the frosting cool on the counter for an hour or more - as it cools, the frosting becomes thicker and fudge-like.
• Store cupcakes in an airtight container on the counter for 3-4 days.

COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
• Place the 1/2 cup shredded coconut in a food processor or blender and process until it's a fine powder.
• Then in a medium bowl whisk together the flour, processed coconut, baking powder and salt.
• Beat the butter and sugar together in a large bowl using an electric mixer until fluffy. Beat in the eggs, vanilla extract & coconut extract.
• Turn the mixer down to low speed and beat in the flour mixture followed by the coconut milk.*
• Spoon the batter into the prepared muffin papers and bake for 15-17 minutes or until an inserted toothpick comes out clean.
• If you're planning to add toasted coconut as decoration - place 1/3 cup in an even layer on a cookie sheet. Bake in the oven at 325F for 5-10 minutes. Watch closely as it only take about 1 minute for the coconut to go from toasted to burnt.
• While the cupcakes are cooling you can get started making the frosting.
• In a large bowl beat the butter until very fluffy. Then add in the lime zest and beat in the powdered sugar about 1 cup at a time.
• Once combined, beat in the lime juice 1 tablespoon at a time until you get the desired flavor. Finally with the mixer at medium-high speed, beat in the tablespoon of whipping cream (if needed).
• Frost the cooled cupcakes using a piping bag & tip (I used a 1M tip) or a knife. Then sprinkle with toasted coconut.

SIMPLE COCONUT MILK WHITE CUPCAKES WITH WHIPPED COCONUT BUTTERCREAM FROSTING

Steps:

• COCONUT MILK WHITE CUPCAKES
• Preheat oven to 350 Degrees F. Line a muffin tin with baking cups and spray with cooking spray. Set the pan aside.
• In a medium mixing bowl combine flour, sugar, and baking powder. Add butter, egg, coconut milk and vanilla. Beat on low until combined, scraping edges. Beat 1 minute on medium speed.
• Fill each muffin cup half full with batter.
• Bake at 350 Degrees F for about 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Let the muffins cool completely before adding icing.
• To add icing evenly slice off any extra top of the cupcake so that the top of the cupcake is evenly aligned with the baking cup horizontally. Using your favorite icing decorating tip, add the refrigerated whipped icing to the bag. And frost as desired.
• WHIPPED COCONUT BUTTERCREAM FROSTING
• Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. Turn the mixer up and whip on high for 5-7 minutes. Refrigerate covered.

FLOURLESS PEANUT BUTTER CHURRO CUPCAKES WITH COCONUT FROSTING {PALEO OPTION}

Steps:

• First, you are making the frosting, go ahead and place your coconut cream in fridge to chill for at least 12 hrs. Do this the night before. You will be making this Coconut vegan frosting
• For the cupcakes, preheat oven to 350F. Grease or line a 12 pan muffin pan or cupcake pan. Set aside.
• In a blender or mixer (food processor). Blend your banana and peanut butter or almond butter until mixed and smooth batter is formed. Place in large bowl.
• In a small bowl, whisk or beat your eggs and vanilla.
• Combine your egg mix with your banana and nut butter. Fold in and gently mix your 1/4 to 1/3 cup honey, baking powder, baking soda, pinch of salt, and cinnamon. If you are adding cocoa or peanut flour, add it here as well and mix thoroughly until batter is smooth.
• Pour into lined baking pan muffins cups. Filling about 2/3 to 3/4 full.
• Place in oven for about 20 minutes.
• While cupcakes baking. Make your Coconut vegan frosting and churro dipping batter.
• For the frosting, follow my coconut frosting recipe. Place your chilled coconut cream (just the solid part) in a bowl. Add in a few tsp cinnamon, 2-4 tbsp honey, optional 1/2 tbsp nut butter, and vanilla. Mix on low until creamy. Place in fridge until ready to top cupcakes.
• Take cupcakes out of oven and let cool.
• Next melt your butter or coconut oil in one bowl. Add your 1/2 cup coconut sugar to another bowl.
• Once the cupcakes are cooled, dip each in the melted butter then roll in coconut sugar. Place on a tray or large plate. Repeat for all 12.
• Spread your frosting onto each cupcake. You can use a pipping bag or simple place frosting in a ziplock bag, cut the corner, and decorate each. Top each with a sprinkle of cinnamon/sugar.
• Storage in fridge until ready to serve. These also freeze well!

COCONUT CUPCAKES WITH COCONUT FROSTING

Steps:

• Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 - 4 minutes. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight container.

COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees Farenheit. Place 2 muffin cup liners in each of 12 muffin cups. Coat liners with cooking spray.
• To measure flour, weigh or lightly spoon it into measuring cup and level with knife. Combine flour, potato starch, baking powder, and salt in a small bowl and whisk.
• Combine 3/4 cup sugar and 2 tbsp softened butter in a large bowl and beat with mixer at medium speed until blended. Blend until the consistency is similar to damp sand.
• One at a time, add egg and beat well then add egg white and beat well.
• Add flour mixture and milk alternately, beginning and ending with flour mixture. Fold in coconut and vanilla.
• Spoon cupcake batter evenly into the prepared muffin cups. Bake at 350F for 18 minutes or until surface springs back up when lightly touched in center.
• Prepare frosting. To do so, combine 3 tbsp of softened butter, half-and-half, grated lime rind, and lime juice in a medium bowl. Beat with a mixer at medium speed until smooth. Gradually add powdered sugar and beat until smooth.
• Spread approximately 2 1/2 tsp of frosting onto each cupcake.

RED VELVET CUPCAKES WITH COCONUT FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition., Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes. , Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator.

COCONUT CUPCAKES WITH FLUFFY COCONUT BUTTERCREAM

Steps:

• For the coconut cupcakes: Preheat oven to 350° F. Line a standard muffin tin with twelve paper liners. Set aside.
• Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl. To the bowl, flour, baking powder, and salt. Whisk to combine.
• In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl. Reduce mixer speed to low and then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined. Divide batter evenly between the lined cups.
• Bake until a toothpick inserted in the center comes out just barely clean, about 18 minutes. Remove from oven and let cupcakes cool in the pan for 10 minutes, and then remove cupcakes to a wire rack to cool completely.
• For the fluffy coconut buttercream: In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half and half, coconut extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
• To assemble the cupcakes: Use a large cookie scoop (I use this one) to top each cupcake with a round of coconut buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner, so try not to snitch too much out of the bowl! Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line a regular sized muffin tin with cupcake papers.
• Sift flour, baking powder and salt together in a bowl.
• In a measuring cup combine egg whites, coconut milk and extracts.
• Cream together sugar and butter with an electric mixer on medium speed.
• Blend until butter lightens in color and texture, 4 minutes.
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
• Fold in coconut using a rubber spatula.
• Scoop batter into prepared tin, filling each about 3/4 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
• Cool in the pan 5 minutes; remove completely.
• For frosting, beat cream cheese and butter with an electric mixer until smooth.
• Add melted white chocolate and lime juice; beat to blend.
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake.
• Top cupcakes with coconut.

COCONUT CUPCAKES WITH COCONUT FROSTING RECIPE

Steps:

• Coconut Buttercream Frosting:
• Combine the butter, powdered sugar, coconut milk, and coconut extract in a large mixing bowl.
• Using an electric mixer, whip the ingredients together until smooth and fluffy. Set aside.
• Coconut Cupcakes:
• Preheat the oven to 350 degrees F.
• Pulse the coconut in a food processor until finely ground.
• In a mixing bowl, whisk together the flour, baking powder, salt, and ground coconut. Set aside.
• With an electric hand mixer set on medium-high speed, cream together the butter and sugar for about 3 to 4 minutes, until light and fluffy.
• Add in the whole eggs and egg whites, mixing after each addition. Stir in the vanilla.
• With the mixer on low speed, add in the flour mixture, alternating with coconut milk in three separate batches, mixing until combined after each addition.
• Divide the batter evenly among 20 paper-lined muffin cups, filling each cup about ⅔ full.
• Bake in the oven for 19 to 20 minutes, rotating the muffin tins once halfway through baking until toothpick inserted in center comes out clean.
• Allow the cupcakes to cool for several minutes, before removing from the tin to cool on a wire rack. Cool completely.
• Frost with the coconut buttercream frosting, then garnish with additional shredded sweetened coconut/
• Serve, and enjoy!

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING

Steps:

• For the cupcakes:
• Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
• Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
• Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
• For the frosting:
• Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
• To assemble:
• Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.