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 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
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.
QUICKIE COCONUT CUPCAKES
Note: Make a kid's cupcake party even easier on yourself: Go to your favorite bakery and ask for undecorated vanilla and chocolate cupcakes. Then, all you have to do is whip up some icing and put out the toppings!
Provided by Rachael Ray : Food Network
Categories dessert
Time 23m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins 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.
- When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
- In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
- If desired, divide the icing into smaller batches and color with food coloring.
- Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.
- Yield: about 8 cups, enough for at least 6 dozen cupcakes
- Prep Time: 10 minutes
- Ease of preparation: easy
COCONUT CUPCAKES WITH ALMOND CREAM FROSTING
The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.
Provided by Erin Brocklehurst
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
- Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
- Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
- Pipe frosting onto cooled cupcakes. Top each with shredded coconut.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g
COCONUT CUPCAKES
Trade in snow and evergreens for sunshine and palm trees by making these dreamy desserts. The cupcakes are packed with coconutty flavor, from the coconut milk and extract in the batter to the generous sprinkle of coconut flakes on top. (Bonus points if you shred the meat from a fresh coconut!)
Provided by Food Network
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Position an oven rack in the center and preheat the oven to 350 degrees F. Line 2 standard 12-cup cupcake/muffin pans with liners. Set aside.
- Sift the cake flour into a large bowl. Sift in the baking powder. Add the salt and whisk to combine.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-low speed until pale and fluffy, 4 to 5 minutes. Add the eggs 2 at a time and beat until combined after each, about 1 minute. Beat in the vanilla and coconut extracts.
- Add the flour mixture in 3 additions, alternating with half of the milk after each addition, starting and ending with the flour and mixing on low speed until just combined and no streaks of flour remain after each addition, about 1 minute.
- Spoon the batter evenly among the 24 cupcake liners. Bake until springy to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Place the pans on a wire rack to cool completely before glazing.
- For the glaze and topping: Add the confectioners' sugar to a medium bowl. Stir in the milk and whisk to form a glaze. If the glaze is too runny, whisk in a little more confectioners' sugar. If too thick, whisk in about another teaspoon of milk.
- Turn a cupcake upside down and dip the top into the glaze. Place the cupcake, right-side-up, on a serving platter. Sprinkle the top with coconut flakes to cover. Repeat with the remaining cupcakes.
- Enjoy immediately or store the cupcakes in an airtight container at room temperature for up to 4 days.
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.
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 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 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
This wonderful recipe is from The Baker's Dozen Cookbook. A must-try for coconut lovers! Even those who claim they dislike coconut will adore there cute cupcakes. Decorate with coconut nougatine sticks.
Provided by WaterMelon
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230.7, Fat 14.6, SaturatedFat 10.2, Cholesterol 62.5, Sodium 76.5, Carbohydrate 23.1, Fiber 1.2, Sugar 13, Protein 3
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- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add half of the dry ingredients, followed by the coconut milk, and beat until combined. Add the other half of the dry ingredients and beat only until combined. Do not over mix—the less you mix, the lighter the cupcakes will be. Using a spatula, gently fold in shredded coconut.
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