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.
COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 2h5m
Yield 18 to 20 cupcakes
Number Of Ingredients 16
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 BLIZZARD CUPCAKES
I found these cupcakes in a Family Life magazine. They are kind of like a Hostess cupcake only they are white cake with a dab of raspberry in the center and topped with coconut.
Provided by Chandra
Categories Dessert
Time 35m
Yield 10-12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a large bowl mix butter, milk, egg, sugar and extracts.
- In another bowl, stir together the flour, baking powder, baking soda and salt.
- Stir flour mixture into the butter mixture.
- Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
- Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes).
- Bake for 20 minutes, or until done with toothpick test.
- Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
- Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
- Add vanilla and mix well.
- Spread icing on top of cooled cupcakes.
- Immediately dip cupcake top in bowl of coconut, covering the frosting.
- Refrigerate until time to eat.
Nutrition Facts : Calories 378.1, Fat 17.6, SaturatedFat 11.7, Cholesterol 59.5, Sodium 198, Carbohydrate 53.4, Fiber 0.8, Sugar 40.9, Protein 2.8
COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 1h25m
Yield Makes 18 to 20 large cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one 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 three 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 cup 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. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
- In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
COCONUT DREAM CUPCAKES
My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. -Julie Flournoy, Laurelville, OH
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 232mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
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
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
More about "coconut blizzard cupcakes recipes"
MOIST AND FLUFFY COCONUT CUPCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (4)Estimated Reading Time 6 minsServings 12Total Time 35 mins
THE ULTIMATE COCONUT CUPCAKES - DELICIOUS COCONUT …
From inspiredbycharm.com
ANNA OLSON'S VERY BEST CUPCAKE RECIPES - FOOD NETWORK …
From foodnetwork.ca
COCONUT CREAM PIE CUPCAKES RECIPE | EASY COCONUT …
From lifeloveandsugar.com
COCONUT CUPCAKES WITH COCONUT BUTTERCREAM FROSTING
From cookingclassy.com
4.6/5 (13)Total Time 1 hr 45 minsCategory DessertCalories 531 per serving
- In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy.
COCONUT CUPCAKES | MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (9)Calories 369 per servingCategory Cupcakes
PERFECT COCONUT CUPCAKES (SO LIGHT AND FLUFFY) - SWEETEST MENU
From sweetestmenu.com
MOIST COCONUT CUPCAKES RECIPE - MASHED
From mashed.com
BEST COCONUT CREAM CUPCAKES RECIPE - HOW TO MAKE COCONUT …
From delish.com
BUTTERFINGER BLIZZARD CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
RECIPE: COCONUT MILK CUPCAKES, TWO WAYS | KITCHN
From thekitchn.com
15 BEST COCONUT DESSERTS - EASY COCONUT DESSERT RECIPES
From thepioneerwoman.com
I MADE THE FAMOUS INA GARTEN COCONUT CAKE RECIPE—AND IT’S …
From tasteofhome.com
PIñA COLADA CUPCAKES RECIPE | KITCHN
From thekitchn.com
EASY COCONUT CREAM CUPCAKES WITH WHIPPED CREAM FROSTING
From amycakesbakes.com
COCONUT BLIZZARD CUPCAKES - LUNCHLEE
From lunchlee.com
COCONUT CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
37 ALMOND FLOUR RECIPES FOR NUTTIER COOKIES, CAKES, AND DINNERS
From epicurious.com
COCONUT BLIZZARD CUPCAKES (KITCHENPC)
From kitchenpc.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #cupcakes #desserts #fruit #oven #easy #holiday-event #kid-friendly #cakes #easter #nuts #dietary #christmas #valentines-day #low-in-something #coconut #equipment #number-of-servings
You'll also love