Buttery Cupcakes With Coconut Topping Recipes

COCONUT CUPCAKES

Coconut Cupcakes image

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

Ingredients

2 2/3 cups cake flour (see Cook's Note)
1 tablespoon baking powder
3/4 teaspoon kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon coconut extract, optional
1 1/3 cups full-fat coconut milk or whole milk
3 cups confectioners' sugar, sifted, plus more as needed
1/4 cup full-fat coconut milk or whole milk, plus more as needed
2 cups large unsweetened coconut flakes

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.

BUTTERY CUPCAKES WITH COCONUT TOPPING

Buttery Cupcakes with Coconut Topping image

Perfect cupcakes to add to your lunch box. Very buttery with a yummy coconut and walnut topping. These never last more than an hour when I take them for my husbands co-workers. They are great served warm or cool.

Provided by LarissaSmith

Categories Desserts Cakes Holiday Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 15

Ingredients

1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
⅓ cup butter, at room temperature
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
¾ cup milk
¼ cup butter, room temperature
⅓ cup packed brown sugar
2 tablespoons milk
1 cup flaked coconut
⅔ cup chopped walnuts
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper bake cups. Sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Add the egg and vanilla and mix well. Pour in the flour mixture alternately with 3/4 cup milk; beat well. Fill the prepared muffin cups evenly, about half full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool slightly.
Meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
With the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. Do not spread the frosting all the way to the edge.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 38.1 g, Cholesterol 40.6 mg, Fat 15.9 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 8.1 g, Sodium 254.3 mg, Sugar 26 g

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