Coconut Cupcakes With Vanilla-Coconut Frosting

By

68 likes 45 klips

If you like super moist and "cakey" vanilla cupcakes kissed with the flavour of coconut, then make this recipe immediately!

vtpg5Rbrcf Kitchenbowl
Prep Time

25 min

PT25M
Cook Time

20 min

PT20M
Wait Time

20 min

PT20M PT1H5M
Coconut Cupcakes With Vanilla-Coconut Frosting

Ingredients

Makes 18
18 servings Makes

Instructions

Step 1

Preheat oven to 350f and line 18 muffin cups. Whisk together the flour, baking powder and salt. (No I don't have exceptionally small hands. The tiny helper is my 2 yr old who loves to help me mix mix mix 😊)

Preheat oven to 350f and line 18 muffin cups. Whisk together the flour, baking powder and salt. (No I don't have exceptionally small hands. The tiny helper is my 2 yr old who loves to help me mix mix mix 😊)

Step 2

In a stand mixer fitted with a paddle attachment, beat the softened butter until smooth. Add in the sugar and beat at medium-high until creamy, approx 2 min. Scrap down sides of the bowl.

In a stand mixer fitted with a paddle attachment, beat the softened butter until smooth. Add in the sugar and beat at medium-high until creamy, approx 2 min. Scrap down sides of the bowl.

Step 3

Add in the eggs, one at a time, beating until well incorporated. Scrap down sides of the bowl again.

Add in the eggs, one at a time, beating until well incorporated. Scrap down sides of the bowl again.

Step 4

Split the vanilla bean by slicing it down the length of the bean with the tip of a paring knife. Open it up to expose the seeds. Then, hold one end of the bean, firmly run the knife horizontally down the length of it to scrap up the seeds. Tap the seeds into the mixing bowl and stir to incorporate.


Step 5

Add in the flour mixture, one-third at a time, alternating with half of the coconut milk (I.e. flour, coconut milk, flour, coconut milk, flour). Turn mixer on low after each addition to gently blend together. Scrape down the sides of the bowl each time. Do not over mix!

Add in the flour mixture, one-third at a time, alternating with half of the coconut milk (I.e. flour, coconut milk, flour, coconut milk, flour). Turn mixer on low after each addition to gently blend together. Scrape down the sides of the bowl each time. Do not over mix!

Step 6

Scoop batter evenly among the prepared muffin cups. I like to use a spring-loaded ice cream scoop which makes the job cleaner and easier to ensure even distribution. Bake for about 16-18 min or until tester inserted into the centre comes out clean. Cool the cupcakes completely before frosting.

Scoop batter evenly among the prepared muffin cups. I like to use a spring-loaded ice cream scoop which makes the job cleaner and easier to ensure even distribution. Bake for about 16-18 min or until tester inserted into the centre comes out clean. Cool the cupcakes completely before frosting.

Step 7

For the frosting, beat softened butter in the bowl of the stand mixer until smooth. Add remaining ingredients and beat on medium-high speed until light and fluffy, about 8-10 minutes. Use a pastry bag fitted with a large star or round tip to pipe the frosting onto cooled cupcakes.

For the frosting, beat softened butter in the bowl of the stand mixer until smooth. Add remaining ingredients and beat on medium-high speed until light and fluffy, about 8-10 minutes. Use a pastry bag fitted with a large star or round tip to pipe the frosting onto cooled cupcakes.

Step 8

If using, toast coconut chips on baking sheet for about 3 minutes. Keep a close eye on it as coconut chips do burn rather quickly!

If using, toast coconut chips on baking sheet for about 3 minutes. Keep a close eye on it as coconut chips do burn rather quickly!

Step 9

Et voilà! 😋

Et voilà! 😋

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Coconut Cupcakes With Vanilla-Coconut Frosting

Coconut Cupcakes With Vanilla-Coconut Frosting

By saltnpepperhere

If you like super moist and "cakey" vanilla cupcakes kissed with the flavour of coconut, then make this recipe immediately!

Prep Time

25 min

Cook Time

20 min

Wait Time

20 min

Ingredients

Makes 18

Instructions

Preheat oven to 350f and line 18 muffin cups. Whisk together the flour, baking powder and salt. (No I don't have exceptionally small hands. The tiny helper is my 2 yr old who loves to help me mix mix mix 😊)

Step 1

Preheat oven to 350f and line 18 muffin cups. Whisk together the flour, baking powder and salt. (No I don't have exceptionally small hands. The tiny helper is my 2 yr old who loves to help me mix mix mix 😊)

In a stand mixer fitted with a paddle attachment, beat the softened butter until smooth. Add in the sugar and beat at medium-high until creamy, approx 2 min. Scrap down sides of the bowl.

Step 2

In a stand mixer fitted with a paddle attachment, beat the softened butter until smooth. Add in the sugar and beat at medium-high until creamy, approx 2 min. Scrap down sides of the bowl.

Add in the eggs, one at a time, beating until well incorporated. Scrap down sides of the bowl again.

Step 3

Add in the eggs, one at a time, beating until well incorporated. Scrap down sides of the bowl again.

Split the vanilla bean by slicing it down the length of the bean with the tip of a paring knife. Open it up to expose the seeds. Then, hold one end of the bean, firmly run the knife horizontally down the length of it to scrap up the seeds. Tap the seeds into the mixing bowl and stir to incorporate.

Step 4

Split the vanilla bean by slicing it down the length of the bean with the tip of a paring knife. Open it up to expose the seeds. Then, hold one end of the bean, firmly run the knife horizontally down the length of it to scrap up the seeds. Tap the seeds into the mixing bowl and stir to incorporate.

Add in the flour mixture, one-third at a time, alternating with half of the coconut milk (I.e. flour, coconut milk, flour, coconut milk, flour). Turn mixer on low after each addition to gently blend together. Scrape down the sides of the bowl each time. Do not over mix!

Step 5

Add in the flour mixture, one-third at a time, alternating with half of the coconut milk (I.e. flour, coconut milk, flour, coconut milk, flour). Turn mixer on low after each addition to gently blend together. Scrape down the sides of the bowl each time. Do not over mix!

Scoop batter evenly among the prepared muffin cups. I like to use a spring-loaded ice cream scoop which makes the job cleaner and easier to ensure even distribution. Bake for about 16-18 min or until tester inserted into the centre comes out clean. Cool the cupcakes completely before frosting.

Step 6

Scoop batter evenly among the prepared muffin cups. I like to use a spring-loaded ice cream scoop which makes the job cleaner and easier to ensure even distribution. Bake for about 16-18 min or until tester inserted into the centre comes out clean. Cool the cupcakes completely before frosting.

For the frosting, beat softened butter in the bowl of the stand mixer until smooth. Add remaining ingredients and beat on medium-high speed until light and fluffy, about 8-10 minutes. Use a pastry bag fitted with a large star or round tip to pipe the frosting onto cooled cupcakes.

Step 7

For the frosting, beat softened butter in the bowl of the stand mixer until smooth. Add remaining ingredients and beat on medium-high speed until light and fluffy, about 8-10 minutes. Use a pastry bag fitted with a large star or round tip to pipe the frosting onto cooled cupcakes.

If using, toast coconut chips on baking sheet for about 3 minutes. Keep a close eye on it as coconut chips do burn rather quickly!

Step 8

If using, toast coconut chips on baking sheet for about 3 minutes. Keep a close eye on it as coconut chips do burn rather quickly!

Et voilà! 😋

Step 9

Et voilà! 😋

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