COCONUT CUPCAKES WITH FLUFFY COCONUT BUTTERCREAM
A flavorful, moist coconut cake topped with the creamiest, fluffiest coconut buttercream frosting!
Provided by Brenda | A Farmgirl's Dabbles
Categories Dessert
Time 53m
Number Of Ingredients 18
Steps:
- For the coconut cupcakes: Preheat oven to 350° F. Line a standard muffin tin with twelve paper liners. Set aside.
- Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl. To the bowl, flour, baking powder, and salt. Whisk to combine.
- In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl. Reduce mixer speed to low and then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined. Divide batter evenly between the lined cups.
- Bake until a toothpick inserted in the center comes out just barely clean, about 18 minutes. Remove from oven and let cupcakes cool in the pan for 10 minutes, and then remove cupcakes to a wire rack to cool completely.
- For the fluffy coconut buttercream: In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half and half, coconut extract, and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 to 6 minutes, occasionally scraping down the sides and bottom of the bowl.
- To assemble the cupcakes: Use a large cookie scoop (I use this one) to top each cupcake with a round of coconut buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The coconut buttercream recipe makes just enough frosting for twelve cupcakes frosted in this generous manner, so try not to snitch too much out of the bowl! Top the buttercream with some large flake coconut, if desired, to finish off the cupcakes.
Nutrition Facts : Calories 536 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 254 milligrams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
COCONUT ANGEL CUPCAKES WITH COCONUT FROSTING
These recipe is made on a food processor, make certain to process 1-1/2 cups sugar to a fine powder before starting this recipe. You can also add in food colouring to tint the frosting to pastel shades if desired. IMPORTANT: remember to refrigerate and chill the coconut milk overnight or for a couple of days to thicken to a consistency of solid fat, then shake the can before using in this recipe. This can be baked in mini muffin tins also (makes about 24) remember to reduce baking time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 16-18 cupcakes
Number Of Ingredients 17
Steps:
- Set oven to 400°F (will reduce the temperature later).
- Set oven rack to second-lowest position.
- Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
- In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
- Add in the butter and process to blend the sugar and the butter well.
- Add in eggs and extracts; blend well.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- Add to the creamed mixture and blend/pulse until combined.
- Add in the COLD coconut milk; blend well.
- Fold in the shredded coconut.
- With an ice cream scoop, divide the batter into prepared tins.
- Immediately REDUCE oven temperature to 350°F.
- Bake until muffins spring back when touched (about 20-25 minutes).
- Cool completely and frost, then garnish with coconut shreds on top of the frosting.
- To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.
Nutrition Facts : Calories 454.2, Fat 20.4, SaturatedFat 13.7, Cholesterol 66.5, Sodium 274, Carbohydrate 65.9, Fiber 0.8, Sugar 49.9, Protein 3.3
CHOCOLATE-COCONUT ANGEL CUPCAKES
My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 110 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHOCOLATE ANGEL CUPCAKES WITH COCONUT CREAM FROSTING
Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing., Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.,
Nutrition Facts : Calories 142 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 154mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COCONUT CUPCAKES WITH SEVEN-MINUTE FROSTING AND COCONUT FLAKES
Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 21
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk flour, baking powder, salt, and sweetened coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and whites, 1 at a time, beating after each addition.
- Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
- Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. (Unfrosted cupcakes will keep, covered, for up to 3 days.) Once cupcakes are cool, mound frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.
More about "coconut angel cupcakes with coconut frosting recipes"
COCONUT ANGEL FOOD CUPCAKES - I AM BAKER
From iambaker.net
Reviews 19Category DessertServings 12Estimated Reading Time 3 mins
- Open box of angel food cake mix and pour content into bowl or stand mixer. Add in water and coconut extract and blend on low for 30 seconds, then on medium for about a minute. Do not over mix.
- Pour about 1/4 cup of batter (you do not want them overfilled) into prepared cupcake liners and bake for 12-15 minutes, or until cake just starts to brown around edges.
- Add 1 teaspoon coconut extract to chilled whipped topping and stir. Using an ice cream scoop, scoop out frosting onto each cupcake. Gently press coconut flakes into whipped topping
COCONUT ANGEL FOOD CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
4.9/5 (7)Estimated Reading Time 3 minsServings 48
- Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F. Line regular muffin tins with cupcake liners.
- In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
- In the bowl of the stand mixer, combine the egg whites, cream of tartar and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
- Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of flour mixture and folding gently until all the flour is incorporated into the egg whites.
EASY COCONUT CUPCAKES WITH COCONUT BUTTERCREAM FROSTING
From onehotoven.com
5/5 (59)Total Time 50 minsCategory DessertPublished Dec 19, 2021
COCONUT CUPCAKES - I HEART NAPTIME
From iheartnaptime.net
COCONUT CUPCAKES WITH TOASTED COCONUT FROSTING L BEYOND FROSTING
From beyondfrosting.com
COCONUT CUPCAKES WITH COCONUT CREAM CHEESE …
From atsloanestable.com
COCONUT CUPCAKES WITH COCONUT CREAM CHEESE …
From dessertfortwo.com
MINI COCONUT CUPCAKES WITH COCONUT BUTTERCREAM …
From deliciouslittlebites.com
ANGEL FOOD CUPCAKES WITH CHOCOLATE WHIPPED …
From halfbakedharvest.com
MOIST AND FLUFFY COCONUT CUPCAKES - PRETTY. SIMPLE.
From prettysimplesweet.com
COCONUT CUPCAKES FLUFFY FROSTING - CHEF LINDSEY FARR
From cheflindseyfarr.com
FLUFFY AND MOIST COCONUT CUPCAKES (ALL NATURAL!)
From frostingandfettuccine.com
COCONUT ANGEL FOOD CUPCAKES - PB + P DESIGN
From peanutbutterandpeppers.com
COCONUT CUPCAKES - CAKE ME HOME TONIGHT
From cakemehometonight.com
BEST COCONUT CUPCAKES RECIPE WITH COCONUT FROSTING
From sweetlycakes.com
COCONUT CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
COCONUT ANGEL CUPCAKES WITH COCONUT FROSTING RECIPE - YOUTUBE
From youtube.com
COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #cupcakes #desserts #eggs-dairy #fruit #easy #beginner-cook #dinner-party #holiday-event #kid-friendly #cakes #nuts #dietary #cake-fillings-and-frostings #inexpensive #coconut #brunch #taste-mood #sweet
You'll also love