Old Fashioned Coconut Cupcakes Food

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

OLD FASHIONED COCONUT CUPCAKES

Steps:

• For the Cake: Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with non stick cooking spray. To a medium bowl add the flour, baking powder, baking soda and salt; stir to combine. In a large mixing bowl beat butter and sugar until light and fluffy; scrap the sides. Add the egg yolks, one at a time making sure to beat them in well and the extracts. Gradually add the flour mixture to the butter mixture alternately with the coconut milk; fold in coconut In a medium bowl, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter. Use an ice cream scoop and add one level scoop to 36 lined cupcake wells. Bake 18 minutes or until a wooden tooth pick inserted into the center comes out clean. Cool completely on a wire rack before frosting. Frost the cooled cupcakes, sprinkle on the toasted coconut. For the Coconut Cream Frosting: In a large mixing bowl; cream the butter until light and fluffy. Add the extract and sugar 1 cup at a time. Add the coconut milk one tablespoon at a time. Whip until light and fluffy (about 3 minutes).

OLD FASHIONED COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Beat butter and margarine together using an electric mixer in a bowl until creamy. Add sugar gradually, beating until light and fluffy.
• Sift flour, baking powder, and salt together in a separate bowl.
• Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with coconut milk and vanilla extract, beating after each addition until smooth. Pour about 2 1/3 cups batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Let cake layers cool in pans for 10 minutes before transferring to wire racks to cool completely, about 30 minutes more.
• Stir sour cream, sugar, coconut, and milk together in a bowl until filling is well blended.
• Remove one cake layer from the pan and invert onto a cake plate. Poke holes approximately 1-inch apart using the end of a wooden spoon until entire cake has been poked. Spread 1/3 of the filling on the cake layer. Top with second layer; repeat process. Top with last layer and repeat process again.
• Combine sugar and egg whites in the top of a double boiler. Heat the pot over boiling water, stirring with a wire whisk until all sugar has dissolved, about 5 minutes. Remove from heat.
• Transfer sugar mixture to the bowl of an electric stand mixer and beat using the wire attachment until soft peaks form. Switch to the paddle attachment. Pour in vanilla extract and salt. Beat in butter, 1 tablespoon at a time, until fully incorporated. Beat until meringue reaches a thick buttercream consistency. Spread onto cake. Decorate with coconut as desired.

OLD-FASHIONED CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin pan with foil or paper liners. Melt 4 tablespoons butter in a small skillet over medium heat, swirling the pan. Continue to cook, swirling occasionally, until the butter is browned, 3 to 5 minutes. Add the remaining 6 tablespoons butter and remove from the heat. Let stand, stirring occasionally, until all the butter is melted; pour into a large bowl and let cool slightly.
• Whisk the flour, baking soda, salt, baking powder, nutmeg, allspice and paprika in a medium bowl. Add the brown and granulated sugars to the bowl with the butter, along with the sour cream, vanilla, orange zest and eggs; whisk until smooth. Add the flour mixture and stir with a rubber spatula until just combined, then briefly whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds of the way. Bake until the centers of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• Make the glaze: Combine the brown sugar, corn syrup, butter and salt in a small high-sided saucepan over medium heat. Add the water and stir, then bring to a simmer over medium heat. Cook, swirling the pan occasionally but not stirring, until the mixture is a rich brown color and thick enough to slowly drip off the end of a rubber spatula, 12 to 15 minutes. (The caramel should stay in a loose ball when swirled in the pan.) Meanwhile, combine the cornstarch and heavy cream in a small bowl. Remove the glaze from the heat and carefully add the cream mixture. (It's OK if it stiffens at first.) Return to the heat and cook, carefully stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the bourbon (or vanilla). Let stand, stirring occasionally, for 30 minutes; the caramel will be thick and slightly warm.
• Cut a slit in the top of each cupcake, cutting almost all the way across and about halfway down. Transfer 1/3 cup of the glaze to a piping bag fitted with a small round tip. Gently squeeze the cupcakes to open the slits; pipe the glaze into the cupcakes, filling until the glaze comes up to the top.
• Dip the tops of the cupcakes in the remaining glaze in the saucepan, letting the excess drip off, then return to the rack. (If the caramel has started to solidify, briefly rewarm over low heat for a few seconds.) Pop any air bubbles in the glaze with a toothpick. Garnish each cupcake with an orange twist and a maraschino cherry.

BEST EVER COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line muffin pan with liners.
• Blend all cupcake ingredients in a mixer.
• Fill cupcake liners 2/3 full.
• Bake 15 minutes or until toothpick comes out clean.
• Cool.
• Mix all frosting ingredients together except coconut.
• Frost cupcakes and top with toasted coconut.

PERFECT COCONUT CUPCAKES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
• Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown. Set aside to cool.
• In a large mixing bowl, add butter and sugar. Beat together using an electric mixer until pale and creamy. Add vanilla and egg and beat briefly until combined.
• Add flour, baking powder, salt and toasted coconut. Then add coconut cream. Beat on a low speed until a thick and creamy cake batter forms. Don't over mix.
• Spoon out cake batter into your prepared liners and bake for approximately 18-20 minutes or until golden. Leave cupcakes to cool completely on a wire rack.
• Add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps.
• Scrape down the sides of the bowl. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry - this is fine.
• Next, add 250 grams (2 cups) sugar, along with 2 tablespoons of coconut cream. Beat on medium speed until mixture is thick and creamy.
• Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.
• If the buttercream is too thick, add an extra tablespoon or two of coconut cream. To finish, remove your mixer, and give your buttercream a good stir by hand using a spatula - this helps to eliminate any air bubbles.
• Transfer your buttercream to a piping bag fitted with a large star tip. Frost swirls of buttercream onto each cupcake. Sprinkle over flaked coconut.

COCONUT CUPCAKES

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. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

COCONUT CUPCAKES

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.