Coconut cupcakes topped + toasted shredded coconuts = YUMMY! I made these cupcakes for my Mother-in-law just about a month ago. It was kind of hard coming up with a flavor she would like. All she said was "surprise me". Then I remembered that she liked coconuts and she would make coconut pies a lot. Then the light bulb came on and I created a coconut cupcake recipe and got busy. She LOVED them. I really loved the toasted coconut topping. It really can be enjoyed by itself as a tasty snack :-)
Go ahead and give them a try and tell me what you think.
Ingredients
2 sticks unsalted butter, room temperature2 cups sugar
4 large eggs at room temperature
1 teaspoon coconut extract
1 teaspoon pure vanilla extract
2 3/4 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk or coconut milk (depending on how much coconut flavor you want)
For the frosting:
1 pound cream cheese at room temperature2 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
3 to 4 cups confectioners' sugar, sifted
Coconut Topping:
Directions
Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
Reduce oven temp to 325 degrees.
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 6 - 8 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 coconut 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.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 22 - 28 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 extract. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the toasted coconut.
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 6 - 8 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 coconut 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.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 22 - 28 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 extract. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the toasted coconut.
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