COCONUT CUPCAKES
A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.
Provided by Jessica
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix sugar, applesauce, and butter together in a bowl.
- Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 32.9 g, Cholesterol 41.2 mg, Fat 14.5 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 213.2 mg, Sugar 18.6 g
PERFECT COCONUT CUPCAKES
Soft and fluffy Coconut Cupcakes topped with coconut buttercream.
Provided by Jessica Holmes
Categories Cupcakes
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
- Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown. Set aside to cool.
- In a large mixing bowl, add butter and sugar. Beat together using an electric mixer until pale and creamy. Add vanilla and egg and beat briefly until combined.
- Add flour, baking powder, salt and toasted coconut. Then add coconut cream. Beat on a low speed until a thick and creamy cake batter forms. Don't over mix.
- Spoon out cake batter into your prepared liners and bake for approximately 18-20 minutes or until golden. Leave cupcakes to cool completely on a wire rack.
- Add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps.
- Scrape down the sides of the bowl. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry - this is fine.
- Next, add 250 grams (2 cups) sugar, along with 2 tablespoons of coconut cream. Beat on medium speed until mixture is thick and creamy.
- Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.
- If the buttercream is too thick, add an extra tablespoon or two of coconut cream. To finish, remove your mixer, and give your buttercream a good stir by hand using a spatula - this helps to eliminate any air bubbles.
- Transfer your buttercream to a piping bag fitted with a large star tip. Frost swirls of buttercream onto each cupcake. Sprinkle over flaked coconut.
Nutrition Facts : ServingSize 1 cupcake, Calories 518 calories, Sugar 53.8 g, Sodium 63.9 mg, Fat 25.6 g, SaturatedFat 17.2 g, TransFat 0 g, Carbohydrate 69.6 g, Fiber 1.2 g, Protein 3.2 g, Cholesterol 66.6 mg
COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 2h5m
Yield 18 to 20 cupcakes
Number Of Ingredients 16
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
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. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.
Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT AND MANDARIN CUPCAKES
If you're bored of the usual cupcake flavors, try these pretty little cakes for something different. You'll be surprized how nicely the flavors compliment eachother.
Provided by Kellogs
Categories Dessert
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375F and grease/paper-line a muffin pan.
- In a large bowl, combine the eggs, sugar, oil, orange juice and peel, if using and mix well.
- Do the same with the dry ingredients in a seperate bowl then mix into the wet ingredients; stirring just until moistened. Fold in the mandarins and white chocolate chips.
- Spoon mixture into muffin cups about 2/3 full.
- Combine the topping ingredients and sprinkle over each muffin.
- Bake muffins for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 228, Fat 10.9, SaturatedFat 3.8, Cholesterol 21.2, Sodium 198, Carbohydrate 30.6, Fiber 0.8, Sugar 18.1, Protein 2.8
COCONUT ORANGE CHARDONNAY CUPCAKES
Provided by Food Network
Yield 24 cupcakes
Number Of Ingredients 26
Steps:
- For the topping: Combine the coconut and sugar with the butter.
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 24 cupcake liners.
- In a mixing bowl, combine the sugar, oil, eggs, orange juice, wine, vanilla, orange zest, and lemon oil and mix well. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir the dry ingredients into the orange juice mixture just until moistened. Fold in the mandarin oranges and the coconut. Fill the cupcake liners 2/3 full. Sprinkle the topping over each cupcake and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
- For the ganache: In a 2 cup glass measuring cup, heat the cream in the microwave until very hot but not boiling. Remove the cream from the microwave and add the chocolate. Stir until smooth. Cool slightly to thicken.
- For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining sugar and beat to desired consistency.
- To assemble: Frost each cupcake with a wide, flat "pillow" of vanilla frosting. Dip each cupcake top in chocolate ganache. Immediately pipe 3 small dots (about 1/16 teaspoon each) white chocolate on top of each cupcake. Pull the tip of a sharp knife through each white chocolate dot, starting at the top and pulling down, to form a heart. Sprinkle edible gold flakes on top of each cupcake, if desired.
TROPICAL COCONUT POKE CUPCAKES
Love coconut poke cake? Try our Tropical Coconut Poke Cupcakes for your next party! Watch our video to learn how to make these delicious cupcakes.
Provided by My Food and Family
Categories Recipes
Time 1h31m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
- Spread pudding mixture onto cupcakes; sprinkle with coconut.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT ORANGE CUPCAKES
24 muffins with a great combination of mandarin oranges, coconut and white chocolate chips. From Taste of Home.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the sugar, oil, eggs and orange juice, mix well.
- Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Combine topping ingredients; sprnkle over cupcakes.
- Bakes at 375F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 234, Fat 10.9, SaturatedFat 3.9, Cholesterol 19.5, Sodium 202.1, Carbohydrate 32, Fiber 1, Sugar 18.9, Protein 2.9
COCONUT ORANGE CUPCAKES
From Sparta, Wisconsin, Donna Justin's tried-and-true recipe features the delicate tastes of orange, white chocolate and coconut in an easy dessert worthy of company. "It yields 2 dozen delicious cup cakes with a pretty topping," she notes.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, oil, eggs and orange juice until well blended. Combine the flour, baking powder, baking soda and salt; gradually stir into orange juice mixture just until moistened. Fold in oranges and chips. , Fill paper-lined muffin cups two-thirds full. In a small bowl, combine topping ingredients; sprinkle over cupcakes. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 238 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 209mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE CHOCOCONUT CUPCAKES
I made this recipe up while I was bored one summer day. Coconut is the perfect summer flavor!
Provided by Chelsea
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 41m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
- Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
- Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
- Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 28.4 g, Cholesterol 20.4 mg, Fat 12.1 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 298 mg, Sugar 15.5 g
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