STREAMING NOW: Eden Eats

Coconut Angel Cupcakes With Coconut Frosting

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These recipe is made on a food processor, make certain to process 1-1/2 cups sugar to a fine powder before starting this recipe. You can also add in food colouring to tint the frosting to pastel shades if desired. IMPORTANT: remember to refrigerate and chill the coconut milk overnight or for a couple of days to thicken to a consistency of solid fat, then shake the can before using in this recipe. This can be baked in mini muffin tins also (makes about 24) remember to reduce baking time.”
READY IN:
30mins
YIELD:
16-18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 400°F (will reduce the temperature later).
  2. Set oven rack to second-lowest position.
  3. Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
  4. In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
  5. Add in the butter and process to blend the sugar and the butter well.
  6. Add in eggs and extracts; blend well.
  7. In a small bowl, combine flour, baking powder, baking soda and salt.
  8. Add to the creamed mixture and blend/pulse until combined.
  9. Add in the COLD coconut milk; blend well.
  10. Fold in the shredded coconut.
  11. With an ice cream scoop, divide the batter into prepared tins.
  12. Immediately REDUCE oven temperature to 350°F.
  13. Bake until muffins spring back when touched (about 20-25 minutes).
  14. Cool completely and frost, then garnish with coconut shreds on top of the frosting.
  15. To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: