Coconut Cupcakes

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 30 minutes
• เวลารวม: 50 minutes

ส่วนผสม

1 ¼ cup all-purpose flour

1 cup granulated sugar

1 ½ tsp baking powder

½ tsp salt

¾ cup coconut milk (room temperature)

1 egg (room temperature)

¼ cup vegetable oil

1 tsp vanilla extract

1 tsp coconut extract

1 cup unsalted butter (room temperature)

2 ½ cups powdered sugar

¼ tsp salt

1 tsp vanilla extract

1 ½ tsp coconut extract

2 tbsp heavy cream

1 cup sweetened, shredded coconut (toasted, if desired)

วิธีทำ

Coconut Cupcakes

Preheat the oven to 350 degrees F and line a cupcake pan with 12 cupcake liners.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.

Add coconut milk, vegetable oil, egg, vanilla extract, and coconut extract. Whisk until the wet and dry ingredients are fully combined.

Use a large cookie scoop and portion the cupcake batter into the cupcake liners.

Bake the cupcakes for 20 minutes until the tops of the cupcakes bounce back when gently touched.

Remove the cupcake pan from the oven. Cool the cupcakes in the pan for a few minutes and then transfer to a wire cooling rack to cool completely.

Coconut Buttercream Frosting

Add room temperature butter to a large mixing bowl or the bowl of a stand mixer fitted with a whisk or paddle attachment. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally, until the butter is light, fluffy, and pale in color.

Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.

Add vanilla extract, coconut extract, and salt and mix on low until combined.

Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Once the heavy cream is added, turn the speed on the mixer to medium and mix for an additional 3 minutes until smooth.

Assembling the Coconut Cupcakes

Fill a piping bag fitted with an Ateco 869 piping tip (or other piping tip) with the coconut buttercream frosting.

Create a swirl of buttercream on top of the cooled cupcakes.

Pour the sweetened, shredded coconut (toasted or untoasted) into a bowl. Gently press the coconut buttercream into the shredded coconut to coat the buttercream swirl. If preferred, you can also sprinkle the coconut over the top of the cupcakes.