Coconut Cupcakes. Bake coconut cupcakes until toothpick inserted in the center comes out clean. Let cupcakes cool before frosting them, then dip tops into shredded coconut. How to Make Coconut Buttercream Frosting.

Ingredients of Coconut Cupcakes

1. Prepare of – Cupcakes -.
2. It’s 260 g of Flour.
3. You need 9 g of Baking Powder.
4. You need 60 g of Shredded Coconut.
5. You need 170 g of Salted Butter.
6. You need 300 g of Sugar.
7. You need 2 of Eggs.
8. You need 2 of Egg whites.
9. You need 130 g of Coconut Milk.
10. It’s 6 g of Vanilla Essence.
11. You need of – White Chocolate Icing -.
12. Prepare 400 g of White Chocolate.
13. It’s 250 g of Cream.

The icing glaze is an easy alternative to a traditional whipped buttercream. I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. Whip it up (I just used a fork and didn't bust out the electric mixer but sure that works too) and spread on the cupcakes – will intensify the tasty coconut flavor even more.

Coconut Cupcakes instructions

1. – Cupcakes -.
2. Preheat oven to 350°F. Line standard muffin tins with paper liners..
3. Whisk together the flour and baking powder and sift; set aside..
4. Cream the butter and sugar. Add the eggs, egg whites and vanilla essence; stir until well mixed. Add the coconut milk and whisk until well mixed..
5. Add the flour mixture and shredded coconut to the liquid mixture and use a rubber spatula to mix until smooth..
6. Divide the batter evenly among the lined cups, filling each to 80% full. Bake for 26(+8) min, rotating the tins halfway through..
7. Transfer tins to wire racks to cool completely before removing the cupcakes from the molds..
8. – White Chocolate Icing -.
9. Chop the white chocolate; set aside..
10. Boil the cream. Stir in the white chocolate. Let the mixture cool in your fridge to 18C..
11. In the bowl of an electric mixer fitted with a whisk attachment, whip the mixture until fluffy..
12. Decorate as you like..
13. More Details at http://www.chez-k.org/english/cupcakes/coconut-cupcakes/.

Beat for about two minutes on medium speed until well combined. I use my favorite vanilla cupcake recipe as the base and substitute the milk with coconut cream, but you can use whole milk or coconut milk instead. Tangy cream cheese frosting complements the sweetened coconut well, making it the perfect choice in my opinion. Coconut cupcakes topped with vanilla buttercream and toasted coconut. I got my first cake order from a stranger last week.