Coconut Cupcakes With Toasted Coconut Frosting
Whip up a batch of these delightful coconut cupcakes for a sweet treat that's perfect for any occasion. Tender and moist with a hint of coconut in every bite, these cupcakes are topped with a luscious coconut frosting and garnished with toasted coconut flakes and colorful malted milk balls. They are sure to be a hit with coconut lovers of all ages!
— Constant Cookbook
Ingredients
- :
- 1 cup all-purpose flour
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup sweetened shredded coconut
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg, at room temperature
- 1 egg white, at room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened coconut milk (well-stirred)
- :
- 1 cup unsalted butter, at room temperature
- 2½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- :
- 1 cup toasted coconut
- Whoppers Robin's Eggs malted milk balls (optional)
Instructions
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking powder and salt. Pulse the shredded coconut in a food processor until finely ground and whisk into the flour mixture; set aside.
- With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the egg, egg white and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
- Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Garnish the Cupcakes: Using an offset spatula, spread a mound of frosting on top of each cupcake and create a well in the center. Place the toasted coconut in a shallow bowl. Roll the sides of the cupcake in the toasted coconut, then top with a few Robin's Eggs malted milk balls. The cupcakes should be stored in an airtight container at room temperature for up to 3 days.
Cook Time
20M
Prep Time
PT45M
Yield
12 cupcakes
Nutrition
- Calories: 480 kcal
- Carbohydrate Content: 49 g
- Protein Content: 2 g
- Fat Content: 31 g
- Saturated Fat Content: 21 g
- Cholesterol Content: 74 mg
- Sodium Content: 72 mg
- Fiber Content: 1 g
- Sugar Content: 39 g
- Serving Size: 1 serving
Comments
No comments found.