Coconut cupcakes with cream cheese frosting and toasted coconut
Claire Saffitz x Dessert Person · ♥ 16K likes · 387.6K views · 16 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tsp baking powder
- 1 cup granulated sugar
- shredded, dried, unsweetened coconut
- 2 tbsp virgin coconut oil
- 11 tbsp unsalted butter
- 3 whole large eggs
- ⅔ cup unsweetened coconut milk
Toast the shredded coconut in a 350 oven about 5 minutes until golden brown; cool.
- 2 cup cake flour
- 1 tsp kosher salt
Whisk together the cake flour, baking powder and kosher salt.
Dry ingredients, scaled down
Beat the coconut oil, butter and sugar with a hand mixer, medium-low then medium-high, for several minutes, scraping down, until pale, light and fluffy.
- 2 tsp vanilla
Beat in the room temperature eggs one at a time until each is incorporated, then the vanilla, scraping the sides and bottom.
On low, add the dry ingredients in thirds alternating with the coconut milk in halves, beginning and ending with dry; stop as soon as the last flour disappears.
Alternating flour and coconut milk
Finish mixing by hand with a spatula, folding in unincorporated flour.
Divide the batter evenly among the lined muffin cups with a third cup measure, no more than two thirds full.
Bake at 350 for 18 to 25 minutes until golden brown, domed and springy in the centre.
- 8 oz cream cheese
- 1 stick butter
- salt
- vanilla
Beat the cream cheese, butter, a pinch of salt and a splash of vanilla until smooth.
Cream cheese frosting
- 2 cup powdered sugar
Add the powdered sugar all at once, mix slowly to incorporate, then beat until light and fluffy. If loose, chill and re-beat every 10 minutes until it holds a firm peak.
Hold over the bowl and coat generously with the toasted coconut.
Toasted coconut coat and tasting