Coconut Cupcakes With White Chocolate Cream Cheese Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

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-FILLED CHOCOLATE CUPCAKES



Coconut-Filled Chocolate Cupcakes image

If you are nuts about chocolate and coconut, this is definitely the cupcake for you. The chocolate ganache is so tempting, you just might end up with a shortage of frosting!-LuAnn Klink, Frostburg, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 26 cupcakes.

Number Of Ingredients 22

1 large egg white
Dash salt
1 cup sweetened shredded coconut
1 tablespoon all-purpose flour
2 tablespoons sugar
BATTER:
2/3 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
3/4 teaspoon baking soda
1 cup buttermilk
1/2 cup water
GLAZE:
2 cups sugar
1/2 cup milk
1/2 cup shortening
1 cup semisweet chocolate chips
Toasted unsweetened coconut flakes and chocolate curls

Steps:

  • For filling, place egg white and salt in a small bowl; let stand at room temperature for 30 minutes. Combine coconut and flour; set aside. Beat egg white on medium speed until soft peaks form. Gradually add sugar, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup at a time; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk and water. Fill paper-lined muffin cups half full. Drop filling by teaspoonfuls into center of each cupcake. Cover with 2 tablespoons batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For glaze, in a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from the heat; stir in shortening and chocolate chips until melted. Beat until thickened. Spread over cupcakes and garnish with toasted coconut and chocolate curls.

Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

WHITE CHOCOCONUT CUPCAKES



White Chococonut Cupcakes image

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

1 teaspoon butter, or as needed
2 cups baking mix
1 cup milk
⅓ cup white sugar
1 egg, beaten
2 tablespoons vegetable oil
1 cup sweetened flaked coconut
¾ cup white chocolate chips, divided

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

COCONUT DREAM CUPCAKES



Coconut Dream Cupcakes image

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

6 ounces cream cheese, softened
1-1/3 cups sugar, divided
1/4 teaspoon coconut extract
6 tablespoons butter, softened
2 large eggs, room temperature
1 teaspoon clear vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup 2% milk
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 tablespoon water
2 teaspoons clear vanilla extract
1-1/2 cups confectioners' sugar
1 cup sweetened shredded coconut

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 CUPCAKES WITH ALMOND CREAM FROSTING



Coconut Cupcakes with Almond Cream Frosting image

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

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter
3 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon coconut extract
½ cup buttermilk
1 ⅓ cups sweetened flaked coconut
1 (8 ounce) package cream cheese, softened
¼ cup shortening (such as Crisco®)
2 ½ cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup sweetened flaked coconut

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

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Coconut Cupcakes With White Chocolate Cream Cheese Frosting image

As adults we expect more. These are not your ordinary cupcakes. This cupcake supplies more flavor per bite. Using the coconut milk (DO NOT use Cream of coconut), instead of whole milk will help to intensify the flavor. This recipe comes from Cuisine at Home. Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

Steps:

  • Preheat oven to 350°F.
  • Line a regular sized muffin tin with cupcake papers.
  • Sift flour, baking powder and salt together in a bowl.
  • In a measuring cup combine egg whites, coconut milk and extracts.
  • Cream together sugar and butter with an electric mixer on medium speed.
  • Blend until butter lightens in color and texture, 4 minutes.
  • Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
  • Fold in coconut using a rubber spatula.
  • Scoop batter into prepared tin, filling each about 3/4 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
  • Cool in the pan 5 minutes; remove completely.
  • For frosting, beat cream cheese and butter with an electric mixer until smooth.
  • Add melted white chocolate and lime juice; beat to blend.
  • Add powdered sugar and beat until smooth (it will be gooey).
  • Spread 3 Tbsp frosting on each cupcake.
  • Top cupcakes with coconut.

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Steps:

  • Preheat 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 extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  • Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  • While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
  • Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING



Carrot-Coconut Cupcakes with Cream Cheese Frosting image

Categories     Cake     Food Processor     Chocolate     Breakfast     Brunch     Dessert     Bake     Cream Cheese     Coconut     Pineapple     Pecan     Carrot     Fall     Birthday     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 dozen

Number Of Ingredients 19

Cupcakes
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 8-ounce cans crushed pineapple in juice, drained
1 cup grated peeled carrots
3/4 cup (lightly packed) sweetened flaked coconut
1/4 cup chopped pecans
Frosting
1 1/2 ounces imported white chocolate, chopped (about 1/4 cup)
1 8-ounce package cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon grated lemon peel
1 cup powdered sugar

Steps:

  • For cupcakes:
  • Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
  • For frosting:
  • Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)

COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Coconut Cupcakes with White Chocolate Frosting image

Provided by Kimberly Kennedy

Categories     Mixer     Chocolate     Dairy     Egg     Fruit     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 18

Cupcakes
1/2 cup coconut cream (not cream of coconut) or milk
3 large egg whites
1/2 teaspoon pure vanilla extract
1 1/2 cups cake flour
2 teaspoons baking powder
6 tablespoons (3 ounces) unsalted butter, softened
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup desiccated or unsweetened coconut, finely ground in a food processor
1/2 cup sweetened dried coconut
White chocolate frosting
6 ounces white chocolate, finely chopped
1 3/4 cups powdered sugar
1/4 cup milk
4 ounces (8 tablespoons) butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • To Make the Cake
  • 1. Preheat oven to 350°F. and set oven rack in the middle position. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner.
  • 2. In a small bowl, whisk together the coconut cream, egg whites, and vanilla extract to combine. In another bowl, or over parchment paper, sift together the flour and baking powder.
  • 3. Beat the butter and salt together in an electric mixer fitted with a whisk until creamy and smooth and while continuing to beat add sugar in a steady stream. Beat on medium speed until light and fluffy, 2-3 minutes, stopping to scrape down the sides of the bowl as necessary.
  • 4. Add one-third of the dry ingredients along with one-third of the coconut cream mixture and beat on low speed until just combined. Add the remaining dry ingredients and coconut cream mixture in two alternating batches, beating between each addition to fully incorporate. Add the dried, ground coconut and sweetened dried coconut with the last addition of dry ingredients. Scrape down the bowl and give a final stir with a sturdy rubberspatula.
  • 5. Fill each cupcake cup about two-thirds full and knock the pan on the countertop once or twice to release air bubbles and even the surface of the batter. Place pan in oven. After 10-12 minutes, rotate the pan 180 degrees and continue to bake until cake springs back when lightly pressed in the center and a cake tester or wooden skewer emerges with crumbs clinging to it. Total baking time will be 20-22 minutes.
  • 6. Cool pan on a cooling rack for 5 minutes, then remove the cupcakes from the pan to the rack and let cool completely.
  • To make the frosting
  • 1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
  • 2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.
  • 3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes. (Frosting can be kept for a day in the refrigerator or at room temperature. Refrigerated frosting will need to soften at room temperature before spreading.)

More about "coconut cupcakes with white chocolate cream cheese frosting recipes"

COCONUT CUPCAKES WITH COCONUT-WHITE CHOCOLATE FROSTING
coconut-cupcakes-with-coconut-white-chocolate-frosting image
2010-03-05 Heat oven to 350°F. Line 24 muffin cups with paper liners. Whisk flour, baking powder and salt in a medium bowl; stir in coconut. Beat butter …
From womansday.com
Cuisine American
Estimated Reading Time 2 mins
Servings 24
Total Time 1 hr


COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE …
coconut-cupcakes-with-white-chocolate-cream-cheese image
2013-04-25 For the Coconut Cupcakes. Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the …
From bakerita.com
Reviews 42
Estimated Reading Time 4 mins
Servings 15
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 3-5 minutes, until completely smooth and lightened in color.


EASY COCONUT WHITE CHOCOLATE CUPCAKES - DINING WITH …
easy-coconut-white-chocolate-cupcakes-dining-with image
2017-04-11 Using an apple corer, remove a section from the center of each cupcake and fill with White Chocolate Ganache. Cupcakes may be frozen at this point up to 2 months. Frost as desired. White Chocolate Ganache Heat …
From diningwithdebbie.net


(RECIPE) COCONUT CUPCAKES WITH CREAM CHEESE ICING
recipe-coconut-cupcakes-with-cream-cheese-icing image
2016-12-07 In a separate bowl, sift together the flour, baking soda, baking powder and salt. In two parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just barely …
From sweetopia.net


COCONUT CUPCAKES WITH CREAM CHEESE FROSTING - JUST A …
coconut-cupcakes-with-cream-cheese-frosting-just-a image
2015-06-15 In a large bowl, sift together the flour, baking powder and salt. Set it aside. In a liquid measuring cup, stir together the coconut milk, egg whites and vanilla extract. Set it aside. In the bowl of a stand mixer fitted with the paddle …
From justataste.com


COCONUT CUPCAKES - PRETTY. SIMPLE. SWEET.
coconut-cupcakes-pretty-simple-sweet image
2016-04-25 Preheat oven to 350F/180C. Line a muffin pan with cupcake liners. Set aside. In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together …
From prettysimplesweet.com


CHOCOLATE CUPCAKES & COCONUT CREAM CHEESE FROSTING
chocolate-cupcakes-coconut-cream-cheese-frosting image
2010-03-10 Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, …
From mybakingaddiction.com


WHITE CHOCOLATE CUPCAKES! - JANE'S PATISSERIE
white-chocolate-cupcakes-janes-patisserie image
2017-01-26 Fold through the White Chocolate Chips until even! Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to …
From janespatisserie.com


CELEBRATORY COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM …
2013-10-25 Preheat oven to 350 and prepare muffin tin with cupcake papers or spray oil. Sift together flour, baking powder, and salt for cupcakes. Combine egg whites, coconut milk, and extracts in a measuring cup.
From vomitingchicken.com
Reviews 18
Estimated Reading Time 3 mins


COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
Cream sugar and butter with an electric mixer on medium speed. Blend until butter lightens in color and texture, about 4 minutes. Alternately add dry and wet ingredients, starting and ending with dry, in three additions.
From edwardandsonsrecipes.org


SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
2022-06-29 These carrot cake cupcakes are tender, lightly spiced, and full of flavor are topped with a sweet, slightly tangy cream cheese frosting, making they a guaranteed crowd-pleaser.
From valoren.mooo.com


EASY COCONUT CREAM CUPCAKES WITH WHIPPED CREAM FROSTING
2021-08-27 Make Coconut Cream Cupcakes. Preheat oven to 335 degrees. Fill cupcake tins with 17 cupcake liners. Using a sifter or fine mesh strainer, sift the Dry Ingredients into a large bowl. Whisk the sifted ingredients until well blended. Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
From amycakesbakes.com


CHOCOLATE CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
Light and fluffy and intensely chocolate cupcakes topped with luscious white chocolate cream cheese frosting. Ingredients: Chocolate Cupcakes. 2/3 cup freshly brewed hot coffee; ¾ cup unsweetened Dutch cocoa powder; 1 teaspoon vanilla; 1 ¾ cups flour; 1 ½ teaspoons baking soda; ¼ teaspoon kosher salt; ½ cup unsalted butter, room temp. 2 ...
From betterwithbuttermilk.com


CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING - JUST SO TASTY
2015-09-15 Instructions. Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers. In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt. In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
From justsotasty.com


CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING
A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange.
From avize.aussievitamin.com


COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
Coconut cupcakes with white chocolate cream cheese frosting is the best recipe for foodies. It will take approx 90 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coconut cupcakes with white chocolate cream cheese frosting at your home.. The ingredients or substance mixture for coconut cupcakes with white chocolate …
From webetutorial.com


COCONUT CUPCAKES WITH COCONUT-CREAM CHEESE FROSTING RECIPE
Step 2. Combine flour, baking powder, and salt; add to butter mixture alternately with 1 cup coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Step 3. Divide batter evenly among 18 paper-lined cups of muffin pans.
From myrecipes.com


CHOCOLATE COCONUT CUPCAKES - HANDLE THE HEAT
2022-02-22 Make the cupcakes: In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely. Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
From handletheheat.com


DOUBLE CHOCOLATE COCONUT CUPCAKES WITH NUTELLA CREAM CHEESE …
To make the nutella cream cheese frosting, simply mix the nutella and cream cheese together in a mixing bowl, pour in a piping bag, or simply a ziploc bag and seal it. Place the bag in the fridge for about an hour so that it hardens a bit. Pipe the Nutella cream cheese frosting over each cupcake and top with sprinkles if preferred.
From jocooks.com


CHOCOLATE CUPCAKES & VANILLA CREAM CHEESE FROSTING RECIPE
Step 2. To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Step 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk.
From myrecipes.com


CARROT COCONUT CUPCAKES AND WHITE CHOCOLATE CREAM CHEESE ICING
2013-06-15 After placing the cupcakes on a cooling rack it is time to prepare the frosting. This is not any cream cheese frosting. You add white chocolate to it which gives the frosting a nice soft texture. Like all cream cheese frosting recipes, start by blending the butter and cream cheese until smooth. Add vanilla extract. Meanwhile, melt some white ...
From eatitnoworeatitlater.com


☑ GLUTEN FREE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
Gluten free chocolate cupcakes with cream cheese frosting.Give it a good stir every so often so that it chills evenly. Even though we don’t celebrate easter in taiwan, i still got the holiday. ½ cups oil (olive or grapeseed) 1 tablespoon gluten free vanilla extract; Add the wet ingredients to the dry ingredients and mix well.
From danny-johnsimm.github.io


THE BEST CREAM CHEESE FROSTING COCONUT CUPCAKES RECIPE FOR …
2019-04-21 Line a cupcake pan with liners and fill with about 3 tablespoons of batter, deviled evenly among 24 cupcakes. Bake 14–19 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let cool, then place on cooling rack. Cool completely before frosting. Cream Cheese Frosting Ingredients. 1/2 cup (1 stick) salted butter softened
From cookingwithsugar.com


GHIRARDELLI CHOCOLATE COMPANY
Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives. _1_-2000_3074457345618291011_3074457345618270106 null
From ghirardelli.com


COCONUT CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
2022-03-22 In a medium bowl, combine the cream cheese with the powdered sugar and coconut extract with a mixer. Keep refrigerated until ready to use. Preheat the oven to 350 degrees F. Line 24 cupcake tins with liners.
From recipes.net


WHITE VELVET CUPCAKES - THERESCIPES.INFO
White Velvet Cupcakes with Earl Grey Buttercream - Fifteen ... top www.fifteenspatulas.com. To make the cupcakes: Place an oven rack in the lower third of the oven and preheat to 350 degrees F. In a small bowl, whisk the egg whites, 3 tbsp of the milk, and the vanilla until combined. In a stand mixer fitted with the paddle attachment, mix the ...
From therecipes.info


WHITE CHOCOLATE COCONUT CUPCAKES WITH BUTTERCREAM FROSTING …
Instructions. Preheat the oven to 325°F. Line 24 to 30 muffin tins with paper lines. Make the Cupcake Batter: In the bowl of a heavy duty stand mixer fitted with the paddle attachment, mix together the butter and sugar. Once they are blended, increase the speed to medium and mix until smooth, then increase the speed to med-high and beat, without stirring, for about 4 to 5 …
From theheritagecook.com


WHITE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
2012-05-08 1. Preheat oven to 325’F. 2. Line a cupcake pan with cupcake liners of your choice. 3. In a large bowl, whisk together the flour, baking powder and salt. Set aside. 4. In another large bowl (or with a stand mixer), cream the butter and sugar together on medium-high speed until light & fluffy (2 to 3 minutes).
From thefigtreeblog.com


COCONUT CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
2017-04-07 Chocolate Cupcakes. Preheat oven to 350 degrees and line muffin tin with cupcake liners. Using a large mixing bowl, mix sugar, flour, cocoa powder, baking soda, baking powder, and salt together.
From powered-by-mom.com


COCONUT CUPCAKES WITH CREAM CHEESE FROSTING - WILLIAMS SONOMA
2017-03-04 To make the frosting, spread the coconut flakes on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted, about 10 minutes. Let cool completely. In a bowl, using the mixer on low speed, beat together the cream cheese, butter, lemon juice and vanilla. Gradually beat in the confectioners’ sugar until the icing is smooth.
From williams-sonoma.com


TOASTED COCONUT CUPCAKES WITH CREAM CHEESE FROSTING
Preheat the oven and line a cupcake pan with cupcake liners, set aside. In a medium bowl, combine flour, baking powder, salt and whisk until well combined, set aside. With a hand mixer, beat together butter and sugar on medium for 3 minutes. Beat in the eggs and add in vanilla extract and flour mixture. Pour in the coconut milk, then add the ...
From nelliebellie.com


WHITE CHOCOLATE COCONUT CAKE - MY CAKE SCHOOL
2021-03-25 In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy. Add the eggs one at a time, mixing after each until the yellow …
From mycakeschool.com


WHITE COCONUT CUPCAKES - JUST SAVOR IT
2020-04-07 Preheat the oven to to 350ºF. Line a 12-muffin baking sheet with paper liners. Place coconut flakes in a shallow bowl. Beat 1/2 cup softened butter and 1 cup granulated sugar together in a bowl until creamy. Gradually add eggs, beating well after each addition.
From justsavorit.com


SWEETENED CONDENSED COCONUT MILK RECIPE BY MIA P. MANANSALA
7 hours ago Directions: Shake the can of coconut milk well to blend the solids and liquids together. Open and pour into a medium-sized saucepan, then add the sugar. Turn the heat to low and stir the mixture constantly until the sugar is dissolved. Simmer until the mixture is reduced by half, roughly 45 minutes, and is thick enough to coat the back of a spoon.
From mysteryloverskitchen.com


WHITE CHOCOLATE CREAM CHEESE FROSTING - KING ARTHUR BAKING
Instructions. Thirty minutes before making the frosting, place the cream cheese and butter on the counter. Cut the butter into four pieces and coarsely chop the white chocolate. Place the chocolate in a heatproof bowl and melt in the microwave in 15-second bursts, stirring in between, until the chocolate is 85% melted.
From kingarthurbaking.com


CHOCOLATE CUPCAKES WITH CREAM CHEESE COOKIE DOUGH FROSTING
2015-02-27 Bake: Fill cupcake liners 2/3 full and bake for 19-22 minutes. Allow to cool completely. Prepare Frosting: While cupcakes are cooling, make the frosting. In a medium bowl cream butter, cream cheese, and brown sugar for 2 …
From therecipecritic.com


EASY COCONUT CREAM PIE CUPCAKES WITH CAKE MIX - BEYOND FROSTING
2022-02-20 Prep: Preheat the oven to 350ºF and line a cupcake pan with liners. Combine all ingredients. In a large mixing bowl, combine the cake mix, shredded coconut, egg whites, coconut milk, oil, sour cream, coconut extract, and baking powder. Mix until it’s …
From beyondfrosting.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #cupcakes     #desserts     #fruit     #oven     #cakes     #coconut     #equipment     #4-hours-or-less

Related Search