I could totally use a cupcake break right around now. Alas, I brought the latest batch to a get-together over the weekend, and they were all gobbled down. (The 3-year-olds in the crowd were particular fans.) I guess that's a sign that they were good cupcakes, eh?
This past weekend marks the second time I've made these coconut cupcakes for a get-together. I've now made them in both the standard size (pictured here) and as minis, and both versions were well-received. You can't go wrong with a cupcake, really, particularly when it has a giant mount of frosting on top.
These cupcakes get their coconut flavor from a variety of sources including shredded coconut and coconut milk in the batter and toasted coconut chips added as a final garnish. The frosting is your standard vanilla buttercream; if you're feeling particularly decadent, add in a quarter teaspoon of vanilla beans for a little extra vanilla flavor.
Coconut Cupcakes (printer-friendly version)
makes 12 standard cupcakes or 24 mini cupcakes
For the cupcakes:
1 cup unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup sweetened shredded coconut (unsweetened is okay)
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup unsweetened coconut milk, well shaken or stirred ("lite" is okay)
For the frosting:
1/2 cup unsalted butter, at room temperature
1 1/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup coconut chips, toasted
1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut.
3. Add the butter and sugar to the bowl of an electric mixer. Cream on medium-high heat until light and fluffy, about 3 minutes. Beat in the egg, egg white, and vanilla extract.
4. At low speed, add in the dry ingredients in batches, alternating with the coconut milk, and finishing with the addition of the last of the flour mixture. Stir until just combined.
5. Use a small scoop to divide the batter evenly among the lined cups. Bake in the oven for 18-20 (or 15 minutes for mini cupcakes), or until a toothpick inserted into the center of a cupcake comes out clean.
6. Carefully remove the cupcakes from the tin and set on a wire rack to cool completely.
7. While the cupcakes are cooling, make the frosting. Add the butter to the bowl of an electric mixer and beat until light and fluffy, about 3 minutes. Add in the sifted powdered sugar in 1/4-cup increments, beating to combine at medium speed, then beating at high speed for 10 seconds to aerate the frosting. Add in the vanilla extract and beat to combine.
8. Use an offset spatula to frost the cupcakes. Top with toasted coconut chips. Any leftover cupcakes can be stored at room temperature in an airtight container for up to three days. But they probably won't last that long!
(adapted from these recipes from Brown Eyed Baker and Martha Stewart)
makes 12 standard cupcakes or 24 mini cupcakes
For the cupcakes:
1 cup unbleached all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup sweetened shredded coconut (unsweetened is okay)
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup unsweetened coconut milk, well shaken or stirred ("lite" is okay)
For the frosting:
1/2 cup unsalted butter, at room temperature
1 1/4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup coconut chips, toasted
1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and shredded coconut.
3. Add the butter and sugar to the bowl of an electric mixer. Cream on medium-high heat until light and fluffy, about 3 minutes. Beat in the egg, egg white, and vanilla extract.
4. At low speed, add in the dry ingredients in batches, alternating with the coconut milk, and finishing with the addition of the last of the flour mixture. Stir until just combined.
5. Use a small scoop to divide the batter evenly among the lined cups. Bake in the oven for 18-20 (or 15 minutes for mini cupcakes), or until a toothpick inserted into the center of a cupcake comes out clean.
6. Carefully remove the cupcakes from the tin and set on a wire rack to cool completely.
7. While the cupcakes are cooling, make the frosting. Add the butter to the bowl of an electric mixer and beat until light and fluffy, about 3 minutes. Add in the sifted powdered sugar in 1/4-cup increments, beating to combine at medium speed, then beating at high speed for 10 seconds to aerate the frosting. Add in the vanilla extract and beat to combine.
8. Use an offset spatula to frost the cupcakes. Top with toasted coconut chips. Any leftover cupcakes can be stored at room temperature in an airtight container for up to three days. But they probably won't last that long!
(adapted from these recipes from Brown Eyed Baker and Martha Stewart)
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