Toasted Coconut Cupcakes Food

TOASTED COCONUT CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, buttermilk, melted butter, eggs and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, spread coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth. Beat in cream of coconut and vanilla until blended. Frost cupcakes. Sprinkle with coconut. Store covered in refrigerator.

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.

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 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.

COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
• Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.

COCONUT CUPCAKES

Steps:

• Preheat oven to 350F.
• Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
• Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
• Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
• Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
• Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
• In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
• Beat in vanilla extract with the final addition of coconut milk.
• Using a rubber spatula, fold in the coconut flakes and almonds (if using).
• Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
• Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
• Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
• If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.

TOASTED COCONUT FILLED CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Prepare your large cupcake pans with cupcake papers.
• 2. Get two small bowls and separate your eggs and set aside. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
• 3. With your electric mixer, beat butter and sugar. Add sweetened cream of coconut and mix until fluffy. Beat egg yolks and vanilla extract then add to the mixture until blended.
• 4. On low speed, mix in dry ingredients and then buttermilk, each just until blended. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
• 5. Fill your cupcakes 2/3 full. Bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.
• 6. While they are cooling down, make your frosting, filling and toast your coconut, set aside. (When mixing your frosting and filling you need to whip it until light and fluffy) Hopefully you have a pastry bag, if not you can cut a tiny hole out of the middle and fill that up.
• 7. If using a pastry bag, put on a large tip and insert into the center of your cupcake about 1 inch.
• 8. Gently squeeze out filling pulling out at the same time.
• 9. Frost your cupcakes. Mix your toasted coconut with the flaked and turn over the cupcakes on the coconut.
• 10. Decorate with a tiny dab of frosting on top!