COCONUT CUPCAKES WITH FLUFFY COCONUT BUTTERCREAM

A flavorful, moist coconut cake topped with the creamiest, fluffiest coconut buttercream frosting!

INGREDIENTS

FOR THE COCONUT CUPCAKES:

  • 1/3 c. packed sweetened shredded coconut
  • 1-1/4 c. all-purpose flour
  • 1-1/4 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/2 c. unsalted butter, softened to room temperature
  • 3/4 c. sugar
  • 1 large egg, at room temperature
  • 1 large egg white, at room temperature
  • 2 tsp. coconut extract
  • 1 tsp. pure vanilla extract
  • 1/2 c. unsweetened coconut milk, very well stirred

FOR THE FLUFFY COCONUT BUTTERCREAM:

  • 1 c. unsalted butter, at room temperature
  • 3-1/2 c. powdered sugar
  • pinch of kosher salt
  • 2 T. half and half
  • 2 tsp. coconut extract
  • 1 tsp. pure vanilla extract
  • 1/4 c. large flake coconut
COCONUT CUPCAKES WITH FLUFFY COCONUT BUTTERCREAM #Cupcakesrecipes


INSTRUCTIONS

  1. For the coconut cupcakes: Preheat oven to 350° F. Line a standard muffin tin with twelve paper liners. Set aside.
  2. Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl. To the bowl, flour, baking powder, and salt. Whisk to combine.
  3. In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg, egg white, coconut extract, and vanilla extract, and beat until completely combined, occasionally scraping down the sides of the bowl. Reduce mixer speed to low and then add the coconut/flour mixture in three batches, alternating with two additions of coconut milk, and beating until each addition is just combined. Divide batter evenly between the lined cups.
  4. Full instructions visit @afarmgirlsdabbles

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