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Coconut Cupcakes

Moist cupcakes with a burst of the tropics from coconut milk and desiccated coconut, topped with a coconut-cream cheese frosting. Add pineapple pieces to the tops for an extra tropical treat.

Coconut Cupcakes
Serves: 12
Ingredients
  • 120 g butter
  • 1¼ cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1¼ cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup desiccated coconut
For coconut cream cheese frosting
  • ½ cup butter, at room temperature
  • 250 g Philadelphia cream cheese, at room temperature
  • ½ cup icing sugar
  • ½ cup sweetened desiccated coconut plus 1 cup extra for garnish
Instructions
  1. Preheat oven to 180°C. Place patty pans on a baking tray and set aside.
  2. Using a mixer, cream the butter until pale and fluffy. Gradually add in the sugar until well combined.
  3. With the motor running add one egg at a time ensuring you scrape down the sides of the bowl to get and even mixture.
  4. Add the vanilla extract and gradually add the coconut milk until all combined.
  5. In a separate bowl mix the plain flour, salt, baking powder and desiccated coconut. Beat this into the wet mixture about a half a cup at a time until well combined.
  6. Fill the patty pans two-thirds full and bake for 20-25 minutes.
To make frosting
  1. Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
  2. Slowly add the icing sugar. Fold in the coconut. Spread onto cooled cupcakes.
  3. Roll covered cupcake top in the extra desiccated coconut to cover

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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