Quickie Coconut Cupcakes Recipes

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.

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.

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.

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.