Coconut Angel Cupcakes With Coconut Frosting
photo by Lynn in MA
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
16 cupcakes
ingredients
- 177.44 ml butter
- 354.88 ml white sugar
- 2 large eggs
- 4.92 ml vanilla
- 7.39 ml coconut extract
- 591.47 ml all-purpose flour
- 9.85 ml baking powder
- 1.23 ml baking soda
- 1.84 ml salt
- 177.44 ml soft shredded coconut
- 177.44 ml cold coconut milk
-
COCONUT ANGEL FROSTING
- 118.29 ml butter, softened
- 709.77-946.36 ml confectioners' sugar
- 59.16-103.53 ml whipping cream (unwhipped) or 59.16-103.53 ml half-and-half cream
- 4.92-9.85 ml coconut extract
- 4.92 ml vanilla (optional)
- flaked coconut (to garnish)
directions
- Set oven to 400°F (will reduce the temperature later).
- Set oven rack to second-lowest position.
- Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
- In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
- Add in the butter and process to blend the sugar and the butter well.
- Add in eggs and extracts; blend well.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- Add to the creamed mixture and blend/pulse until combined.
- Add in the COLD coconut milk; blend well.
- Fold in the shredded coconut.
- With an ice cream scoop, divide the batter into prepared tins.
- Immediately REDUCE oven temperature to 350°F.
- Bake until muffins spring back when touched (about 20-25 minutes).
- Cool completely and frost, then garnish with coconut shreds on top of the frosting.
- 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.
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