Coconut cupcakes with cream cheese coconut frosting
Preppy Kitchen · ♥ 5.1K likes · 120.4K views · 12 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- 226 g unsalted butter
Whisk the flour, baking powder and salt in a large bowl and set aside.
- 400 g granulated sugar
- 4 whole large eggs
Beat the butter and sugar with the paddle at medium speed about three minutes until light and fluffy, scraping as needed.
Creaming butter and sugar
- 1½ tsp vanilla
Mix in the vanilla, then add the eggs one at a time, scraping down after each.
Vanilla and eggs one at a time
- 1 cup coconut milk
Scoop the whole can of coconut milk into a microwave-safe bowl, warm it and mix smooth so the fat and water are even; measure out one cup.
Warming the coconut milk and alternating
With the mixer on low, alternate in three additions of the dry mixture and two of the coconut milk, starting and ending with the dry.
- 180 g sweetened shredded coconut
Fold in the sweetened shredded coconut.
Bake at 350F for 20 to 23 minutes, until a wooden skewer in the centre comes out clean; fill any empty cups halfway with water so that side does not run hot.
- ¾ cup unsalted butter
- 227 g cream cheese
For the frosting, beat the room temperature butter and cream cheese on medium until smooth, about a minute.
- 6 cup powdered sugar
- 3 tbsp full fat coconut milk
Add the powdered sugar two cups at a time on low, drizzling in coconut milk between additions, creaming rather than aerating.
- 1½ tsp vanilla
Add the vanilla, then beat on medium-low about a minute until light and fluffy, scraping at least once.
Storing the cupcakes
- sweetened shredded coconut
Pipe with a closed star tip, or scoop frosting on and press the top into sweetened shredded coconut.
Variation: toast the coconut at 350F for a few minutes, shaking every couple of minutes until golden, for extra texture.