Quick And Easy 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.

EASY COCONUT CUPCAKES RECIPE

Steps:

• Adjust oven rack to middle position and to 350°F. Line 12-cup muffin pan with cupcake liners. Whisk butter, sugar, and salt in large bowl until creamy and light. Whisk in eggs, one at time, until combined. Whisk in 2/3 cup coconut milk, vanilla, and 1/2 cup coconut.
• Add flour and baking powder to the bowl and then whisk until just combined. Spoon batter into cups and bake until just set, 18 to 20 minutes. Let cool in pan 5 minutes, then transfer to wire rack to cool completely before icing.
• Stir confectioners' sugar and remaining 2 tablespoons coconut milk in bowl until smooth (see note). Adjust with more sugar or milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut flavoring if desired.
• Spoon glaze over cupcakes and sprinkle with coconut. This Recipe Appears In One Bowl Baking: Easy Coconut Cupcakes

QUICK AND EASY COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees.
• Line muffin tin with paper cupcake liners and set aside.
• In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut.
• Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).
• Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
• Transfer to a rack to cool.
• Spread the frosting on the cooled cupcakes at room temperature and sprinkle generously with 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.

QUICKIE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
• In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
• When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
• In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
• If desired, divide the icing into smaller batches and color with food coloring.
• Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.
• Yield: about 8 cups, enough for at least 6 dozen cupcakes
• Prep Time: 10 minutes
• Ease of preparation: easy

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.

QUICK AND EASY CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line muffin tins with cupcake wrappers.
• In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
• Add in eggs and extract; beat very well for 5 minutes on high speed.
• Add flour, baking soda and salt. (sift first for fluffier cake).
• Add to the creamed mixture along with the heavy cream and water mixture; mix well until blended (about 2-3 minutes).
• Use an ice cream scooper to evenly distribute mix in muffin cups.
• Bake for 15-20 minutes.