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 CREAM CUPCAKES
Make and share this Coconut Cream Cupcakes recipe from Food.com.
Provided by Pixies Kitchen
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cup Cake Cooking Directions:.
- Preheat oven to 350 F and arrange rack in center. Line 1 (12 cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.
- Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes and cool completely on rack.
- Holding a small knife at ab angle, cut a 1 1/2 inch round in the top of each cupcake, forming a shallow cone shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. Dollop whipped cream on top of each cupcake and garnish with toasted coconut flakes.
- Coconut Custard Directions:.
- Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally.
Nutrition Facts : Calories 319.7, Fat 16.7, SaturatedFat 10.2, Cholesterol 128.4, Sodium 199.9, Carbohydrate 38.6, Fiber 0.8, Sugar 23.8, Protein 4.7
COCONUT CREAM PIE CUPCAKES
These Coconut Cream Pie Cupcakes are the perfect combination of coconut cake with a lightly sweetened coconut mousse and topped with a cream cheese whipped cream.
Provided by Julianne Dell
Categories Cupcakes
Time 1h15m
Number Of Ingredients 18
Steps:
- Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.
- In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
- Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.
- Remove pudding from the refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
- Chill the bowl for 5-10 minutes again. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add 3 tablespoons of heavy whipping cream. Beat into the cream cheese until cream cheese resembles a liquid mixture.
- Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.
- To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife, or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.
Nutrition Facts : ServingSize 1 Cupcake, Calories 283 calories, Sugar 24.8g, Fat 15.5g, SaturatedFat 10g, Carbohydrate 33.7g, Fiber .2g, Protein 3.1g, Cholesterol 30.4mg
COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 45m
Yield 2 dozen cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes:
- Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
- Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
- Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
- For the frosting:
- Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
- To assemble:
- Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.
COCONUT CREAM PIE CUPCAKES
These Coconut Cream Pie Cupcakes are made with a moist coconut cupcake filled with coconut cream filling and topped with coconut frosting!
Provided by Life, Love and Sugar
Categories Dessert
Time 45m
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
- . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
- . Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- . Add half of the dry ingredients to the batter and mix until mostly combined.
- . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
- Fill the cupcake liners about 3/4 full and bake for 13-15 minutes, or until a toothpick comes out with a few crumbs. 9.
- Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
- While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
- Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. 12
- Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
- Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
- Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks. 15.
- lace the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. 16.
- emove from heat and add butter, coconut extract and flaked coconut. Stir until smooth, then set aside to cool to room temperature. 17.
- o make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 18.
- dd 2 cups of powdered sugar and mix until smooth. 19.
- dd the coconut extract and 1 tablespoon of water or milk and mix until smooth. 20.
- dd remaining powdered sugar and mix until smooth. 21.
- dd remaining water or milk as needed and mix until smooth. Set aside. 22.
- sing a cupcake corer or small knife, remove the centers from the cupcakes. 23.
- ill the centers of the cupcakes with the filling. 24.
- ipe the frosting onto the cupcakes and sprinkle with toasted coconut. 25.
- f you'd like to add the pie crust toppers, bring the refrigerated pie crust to room temperature. 26. Ro
- l out the pie crust and use a mini cutter (shape of your choice) to cut out the toppers. 27. Pl
- ce on a baking sheet covered with parchment paper and bake according to package instructions (roughly 450°F for about 5-7 minutes). 28. Top
- cupcakes with toppers and refrigerate until ready to serve. Cupcakes are best when stored in an airtight container. Best for 2-3 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 466 calories, Sugar 46.6 g, Sodium 135.6 mg, Fat 24.5 g, SaturatedFat 12.3 g, TransFat 1.2 g, Carbohydrate 57.6 g, Fiber 0.6 g, Protein 5.4 g, Cholesterol 87.4 mg
COCONUT DREAM CUPCAKES
My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. -Julie Flournoy, Laurelville, OH
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 232mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CREAM CUPCAKES
Enjoy your favorite rich flavors in our Coconut Cream Cupcakes. These delectable Coconut Cream Cupcakes are filled with a luscious of coconut and pudding and are sure to satisfy your sweet tooth. Top off your cupcakes with mint leaves and raspberries to make them pop.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
- Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Garnish with remaining flaked coconut, raspberries and mint.
Nutrition Facts : Calories 300, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 20 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
COCONUT-CREAM-FILLED CUPCAKES
Make and share this Coconut-Cream-Filled Cupcakes recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 32m
Yield 18 cupcakes
Number Of Ingredients 15
Steps:
- Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
- Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
- Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
- Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.
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
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 CUPCAKES WITH ALMOND CREAM FROSTING
The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.
Provided by Erin Brocklehurst
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g
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- Start by preparing the white cake mix as directed on the box. Once everything is blended together, add 1 Tablespoon of Coconut Extract and mix well. Put 1/3 cup of mix in each muffin cup. I wound up with enough batter for 2 extras, but I just topped them all off a bit more. It didn't hurt anything.
- Bake as directed on the box, watching carefully towards the end. Insert a toothpick and make sure it comes out clean.
- When they are done and still hot, take a large fork and poke holes all over the tops of the cupcakes. I probably poked the fork in about 4 or 5 times per cupcake Maybe more? I don't know. Don't think it matters.
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