Coconut Cream Cupcakes


Chloe, my munchkin, wanted to bake cupcakes the other day. After looking through the pantry, I decided to make these coconut ones and what a perfect, summery treat they turned out to be! Deliciously tender and infused with a vanilla-coconut flavor, they were amazing with the Coconut Cream frosting, but would also be incredible with a chocolate frosting as well!

Coconut Cream Cupcakes (from Martha Stewart's Cupcakes)
Makes about 15 regular or 2 dozen mini-cupcakes

Cupcakes:
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed shredded coconut, ground finely in a food processor
3/4 cup butter (1 1/2 sticks)
1 1/3 cups sugar
2 eggs plus 2 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup coconut milk

1. mix together flour, baking powder, salt, and shredded coconut that has been ground finely in a food processor
2. in a separate bowl beat butter and sugar until pale and fluffy
3. add whole eggs, whites, and vanilla to the sugar/butter mixture and beat until fluffy
4. add half the flour mixture and half of the coconut milk and stir to combine, then add the rest of the flour mixture and coconut milk and stir until well combined
5. bake in a muffin tin with cupcake liners at 350 degrees for about 20 minutes or until a toothpick comes out clean
6. cool completely and then frost

Shannon's Coconut Cream Icing:
1/2 cup packed shredded coconut, ground finely in a food processor
1 stick butter
1 1/2 cups powdered sugar
1 tablespoon coconut milk

1. cream butter and sugar together until fluffy
2. stir in coconut milk and finely ground coconut and beat until well mixed (add a little more coconut milk or powdered sugar as needed to get the right consistency)
3. frost cupcakes and enjoy! :)

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