Coconut Cupcakes with Coconut Cream Cheese Frosting

Coconut cupcakes 9

I’ve recently developed quite an affinity for coconut, ever since I used it in truffles. I always used to underestimate its taste but I’m now a firm (actually, somewhat flabby) believer. I had some desiccated coconut in the cupboard so I modified my traditional vanilla cupcake and cream cheese frosting recipe to accommodate coconut flakes and coconut milk and the result was amazeballs! These cupcakes are smooth, moist and the perfect balance of flavours. You don’t want them to be too vanilla-y or almond-y because the coconut will go unnoticed, and similarly, you don’t want them to the coconut to overpower the other flavours. This recipe incorporates all of those flavours and brings everything together with a light and fluffy creamy frosting that will leave you wanting more.

Coconut Cupcakes

  • Servings: 12 -16
  • Difficulty: intermediate
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Coconut cupcakes 1Stuff coconut dreams are made of:

  • 1½ cups all purpose flour
  • 1¼ teaspoons baking powder
  • ¼ teaspoons salt
  • ½ cup butter, room temperature
  • 1 cup white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla paste (or essence)
  • 1 teaspoon almond essence
  • ½ cup coconut milk (+ 2 tablespoons for frosting)
  • ½ cup desiccated coconut (+ another ½ cup for frosting)

Making it happen:

Coconut cupcakes 31. Preheat your oven to 180°C.
With an electric mixer, beat the butter and sugar until soft and fluffy, about 4-5 minutes, scraping down the sides when needed. Add the eggs, one at a time, and beat until well mixed, again scraping down the sides. Add the vanilla paste (or essence) and almond essence and stir until combined.

Coconut cupcakes 42. Sift together the flour, baking powder and salt.
In three stages, add the dry ingredients and coconut milk to the batter, beginning and ending with the dry, mixing until just combined. Add the desiccated coconut.

 

Coconut cupcakes 53. Pour the batter into 12 individually lined muffin cups. Bake for 15-18 minutes until a toothpick comes out clear.

 

 

Coconut cupcakes 6Coconut Cream Cheese Frosting:

  • 100g butter, room temperature
  • 150g plain cream cheese, also room temperature
  • 3 cups icing sugar
  • 1 teaspoon vanilla paste (or essence)
  • 1 teaspoon almond essence
  • 2 tablespoons coconut milk

Coconut cupcakes 71. Cut the butter into small cubes and allow to reach room temperature. In a large bowl, beat the butter and cream cheese on high until light and fluffy, 3 – 4 minutes. Add the coconut milk and beat only until it’s fully mixed, about 5 seconds. Stir with a wooden spoon or spatula.

Coconut cupcakes 82. Sift in the icing sugar, stir with a spatula or wooden spoon until loosely combined, then beat until fully combined, about 30 seconds, scraping down the sides and bottom of the bowl. Add the vanilla essence and almond essence and give the frosting one last beat. Ice the cupcakes and generously sprinkle desiccated coconut over them.  

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Red Velvet Cupcakes

I have a very good sweet tooth. Very. It’s good at demanding cake, cupcakes, tarts – anything sugary. The problem is that it’s just The Husband and I so when I bake, we end up eating ourselves into near-diabetic comas. I will look for any excuse or reason to bake. Oh look, it’s sunny, I should bake. The Stormers won the rugby, let’s bake! (I don’t follow rugby at all and have no idea who our captain is but it’s as good an excuse as any.) Do you see where I’m going with this? So when, last week, my step-mom was planning The Father’s 60th birthday, I jumped at the opportunity to provide the cake. I have a bit of a love affair going on with red velvet – I love it and, in turn, it loves my hips. No lies. Now, at the risk of sounding rather obnoxious, these red velvet cupcakes are the superlative choice for special occasions. They have a mild chocolatey flavour and the buttermilk provides a creamy taste and keeps them perfectly moist.

If you’re wondering why vinegar is used – it’s actually quite a common practice in baking. Vinegar, when used with baking soda, acts as a raising agent. Don’t worry about the cupcakes tasting weird, there are so many other flavours so you can’t taste it at all.

This recipe makes 24 cupcakes.

Red velvet cupcakes ingredients120g/½ cup butter
1½ cups white sugar
2 eggs
½ cup cocoa powder
40ml red food colouring
2 teaspoons vanilla essence
250ml/1 cup buttermilk
2½ cups plain flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

Red velvet cupcakes 1 1Preheat your oven to 180°C (350°F). In a medium-sized bowl, mix the butter and sugar on medium-high for about 2 minutes until it’s well blended and light. Add the eggs, one at a time, beating on low after each addition, until fully blended.

 

 

 

 

Red velvet cupcakes 2 1In a large bowl, sift the cocoa and pour in the food colouring, mixing with a spoon until smooth. Add into the batter, scraping down the sides with a spatula and beat on low for 10-20 seconds. Stir in the vanilla. Stop beating and scrape the bottom of the bowl with a spatula, loosening the batter at the bottom.

 

 

 

Red velvet cupcakes 3 1In a separate bowl, sift the flour and sprinkle half of it into the mixture, beating on low. Pour in half of the buttermilk, mix, sprinkle the remaining flour, beat, and finally add the remaining buttermilk, beating until fully mixed.

 

 

 

Red velvet cupcakes 4 1Add the salt, baking soda and vinegar and stir well with a spatula or wooden spoon until mixed. Beat on high for 30 seconds – 1 minute until fully mixed.

 

 

 

 

Red velvet cupcakes 5 1Pour the batter into the muffin cups, filling them ⅔. Bake in a preheated oven for 20 minutes until a toothpick inserted in the middle comes out clear.

 

 

 

 

For the frosting:

Red velvet cupcakes 7200g butter, room temperature
230ml plain cream cheese, also room temperature
5 cups icing sugar
2 teaspoons vanilla essence

 

 

 

 

Red velvet cupcakes 10Cut the butter into small cubes and allow to reach room temperature. In a large bowl, beat the butter and cream cheese on high until light and fluffy, 3 – 4 minutes. Sift in the icing sugar, stir with a spatula or wooden spoon until loosely combined, then beat until fully combined, about 30 seconds, scraping down the sides and bottom of the bowl. Add the vanilla essence and give the frosting one last beat. Decorate as desired. I used a large piping nozzle (thicker than my thumb) in a large plastic piping bag to make thick swirls, then sprinkled some edible glitter and hearts, but you can decorate the cupcakes however you like!

 

Red velvet cupcakes 8 1

 

 

 

 

 

 

Red velvet cupcakes 9