Auntie Ems Coconut Cupcakes Recipes

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

COCONUT CUPCAKES WITH ALMOND CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
• Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
• Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
• Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

AUNTIE EM'S COCONUT CUPCAKES

Steps:

• MUFFINS:.
• Preheat the oven to 325 degrees F.
• In a medium bowl, sift the flour, baking soda and salt and set aside.
• In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
• On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
• Gently fold in the coconut.
• Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
• Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
• Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
• Remove the cupcakes to a rack and allow to cool completely.
• FROSTING.
• Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
• Add the butter and continue mixing on medium speed until smooth.
• Scrape down the bowl again.
• Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
• Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
• Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
• coconut.
• The cupcakes will keep for about 3 days.

AUNTIE EM'S COCONUT CUPCAKES RECIPE

Steps:

• Mix all in order. Fill cupcake liners 1/2 way. Bake at 350 ndegrees for 20-25 minutes or until light brown.