COCONUT CUPCAKES
A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.
Provided by Jessica
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix sugar, applesauce, and butter together in a bowl.
- Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 32.9 g, Cholesterol 41.2 mg, Fat 14.5 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 213.2 mg, Sugar 18.6 g
COCONUT CUPCAKES
Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
- Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
- The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.
Nutrition Facts : Calories 388 calories, Fat 21 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
FULL HOUSE: COCONUT CUPCAKES, LEMON CURD FILLING, COCONUT-LEMON BUTTERCREAM FROSTING, TOASTED COCONUT
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.
- In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly.
- In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside.
- Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.
- Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process.
- For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick.
- For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy.
- For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.
- To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut.
COCONUT-CREAM-FILLED CUPCAKES
Make and share this Coconut-Cream-Filled Cupcakes recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 32m
Yield 18 cupcakes
Number Of Ingredients 15
Steps:
- Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
- Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
- Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
- Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.
BUTTERY CUPCAKES WITH COCONUT TOPPING
Perfect cupcakes to add to your lunch box. Very buttery with a yummy coconut and walnut topping. These never last more than an hour when I take them for my husbands co-workers. They are great served warm or cool.
Provided by LarissaSmith
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 38.1 g, Cholesterol 40.6 mg, Fat 15.9 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 254.3 mg, Sugar 26 g
COCONUT CUPCAKES WITH LIME BUTTERCREAM FROSTING
From Cooking Light. These amazing cupcakes taste like they came straight from a bakery! The recipe calls for potato starch but I haven't been able to locate any. Instead, I substituted it with corn starch and it still tasted delicious. These are only 196 calories per cupcake!
Provided by Pamelamb
Categories Dessert
Time 43m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 17
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.
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