COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 2 dozen cupcakes
Number Of Ingredients 16
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.
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
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
VANILLA COCONUT FLOUR CUPCAKES
These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
- Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
- In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
- Evenly divide the batter among the 10 liners, filling each 3/4 full.
- Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
- Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
- Frost the cupcakes with your favorite frosting.
Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g
COCONUT CUPCAKES
I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
QUICK AND EASY COCONUT CUPCAKES
Make and share this Quick and Easy Coconut Cupcakes recipe from Food.com.
Provided by anovamom
Categories Dessert
Time 25m
Yield 24 cupcakes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 227.2, Fat 10.7, SaturatedFat 3, Cholesterol 26.4, Sodium 199.5, Carbohydrate 31.6, Fiber 0.4, Sugar 25.6, Protein 1.9
BEST EVER COCONUT CUPCAKES
I think I got this recipe from The Neeleys, on Food Network. My daughter fell in love with the cupcakes and requested them for her 8th birthday party. This makes 2 dozen. I am not a coconut fan but love these cupcakes.
Provided by Kitchen_Kouture
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 499.9, Fat 25.9, SaturatedFat 16.8, Cholesterol 95.4, Sodium 375.8, Carbohydrate 64.3, Fiber 1, Sugar 52.9, Protein 4.5
COCONUT TRES LECHES CUPCAKES
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.
Nutrition Facts : Calories 342 calories, Fat 16g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
More about "quickie coconut cupcakes food"
HONEY'S COCONUT CUPCAKES - ONCE UPON A CHEF
From onceuponachef.com
COCONUT CUPCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
COCONUT CUPCAKES | LEITE'S CULINARIA
From leitesculinaria.com
QUICKIE COCONUT CUPCAKES FOOD- WIKIFOODHUB
From wikifoodhub.com
HOW TO MAKE QUICKIE COCONUT CUPCAKES WITH RACHAEL RAY « …
From dessert-recipes.wonderhowto.com
QUICKIE COCONUT CUPCAKES
From pinterest.co.uk
EASY COCONUT CUPCAKES RECIPE - SERIOUS EATS
From seriouseats.com
ONE BOWL BAKING: EASY COCONUT CUPCAKES - SERIOUS EATS
From seriouseats.com
QUICKIE COCONUT CUPCAKES
From pinterest.ca
COCONUT CUPCAKES WITH CREAM CHEESE FROSTING - COMPLETELY …
From completelydelicious.com
QUICKIE COCONUT CUPCAKES
From pinterest.ca
COCONUT CUPCAKES WITH CAKE MIX RECIPES ALL YOU NEED IS …
From stevehacks.com
COCONUT CUPCAKES - SPEND WITH PENNIES
From spendwithpennies.com
CHOCOLATE COCONUT CUPCAKES - CREME DE LA CRUMB
From lecremedelacrumb.com
EASY COCONUT CUPCAKES • LOVE FROM THE OVEN
From lovefromtheoven.com
COCONUT CUPCAKES FROM CAKE MIX RECIPES ALL YOU NEED IS …
From stevehacks.com
QUICKIE COCONUT CUPCAKES | PUNCHFORK
From punchfork.com
FLUFFY COCONUT CUPCAKES WITH HOMEMADE BUTTERCEAM - KYLEE COOKS
From kyleecooks.com
QUICKIE COCONUT CUPCAKES
From pinterest.com
EASY COCONUT CUPCAKES WITH COCONUT BUTTERCREAM FROSTING
From onehotoven.com
QUICKIE COCONUT CUPCAKES – RECIPES NETWORK
From recipenet.org
QUICKIE COCONUT CUPCAKES - AMERICAN RECIPES
From fooddiez.com
COCONUT CUPCAKES WITH COCONUT BUTTERCREAM FROSTING
From cookingclassy.com
COCONUT CUPCAKES WITH WHITE CAKE MIX - GETUSRECIPES.FUN
From getusrecipes.fun
EASY ONE-BOWL COCONUT CUPCAKES {THEY'RE AMAZING!} • …
From fivehearthome.com
CHOCOLATE COCONUT CUPCAKES - HANDLE THE HEAT
From handletheheat.com
COCONUT CUPCAKES WITH TOASTED COCONUT FROSTING L BEYOND FROSTING
From beyondfrosting.com
BEST COCONUT CUPCAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY COCONUT CREAM CUPCAKES WITH WHIPPED CREAM FROSTING
From amycakesbakes.com
EASY KETO BERRY CUPCAKES (COCONUT FLOUR) – DITCH THE CARBS
From ditchthecarbs.com
TOASTED COCONUT CUPCAKES WITH CREAM CHEESE FROSTING
From nelliebellie.com
COCONUT CUPCAKES WITH TOASTED COCONUT FROSTING - BROWN EYED …
From browneyedbaker.com
PERFECT COCONUT CUPCAKES (SO LIGHT AND FLUFFY) - SWEETEST MENU
From sweetestmenu.com
THE BEST COCONUT CUPCAKES RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
COCONUT CUPCAKES WITH 7 MINUTE FROSTING - LIVELY TABLE
From livelytable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love