Coconut Cupcakes

This past week I offered to make cupcakes for a coworker's baby shower party (yes another one, my work has the most pregnant women ever!) I asked her what flavor she'd like, and was a little worried when she said coconut. Coconut has never been a favorite but I've recently discovered that coconut milk is quite delicious and actually a really great idea to put in cupcakes. So they actually turned into a really great cupcake that I was excited to bring in. I colored some coconut for the top for fun, in boy colors & made a diagram so people wouldn't ask me what was in them :)

Coconut cupcakes:

3/4 cup butter; room temp
1 1/4 cup sugar
3 eggs; room temp
1 cup of canned coconut milk
1 tsp vanilla
2 1/4 cup flour
1 tsp salt
1 tsp baking powder
optional 1/2 cup shredded coconut

preheat oven 350
1   beat the butter until it is fluffy, about 2-3 minutes
2   then beat in the sugar and vanilla
3   beat in the eggs one at a time
4   in another bowl mix the flour, salt and baking powder
5   add 1/3 of dry ingredients into the butter and mix until incorporated
6   add in 1/2 the coconut milk and mix until incorporated
7   repeat with flour, milk, flour
8   at this point you can opt to fold in the shredded coconut, I seperated the batter in 1/2
     and stirred 1/4 cup in one half
9   scoop batter into cupcake tin w/ liners, I use a 1/4 measuring cup to do this
10 bake 18-20 minutes, until toothpick comes out clean
11 let cool before you frost them

Coconut Cream Cheese Frosting:

1 1/2 cups shredded coconut
food coloring of your choice
a few tbs of water
1/2 cup butter; room temp
8 oz cream cheese; room temp
1/4 tsp almond extract
3/4 cup powdered sugar

1     to color coconut place 1 tbs of water in a mug and add only a few drops of food coloring
2     then add in about 1/2 cup coconut and stir with a spoon until coconut is all colored
3     transfer to paper towel to dry
4     repeat for all colors, put them on their own paper towels so their colors don't mix while they dry
(if you do this in advance: once the coconut is dry transfer it to a plastic bag or container and store in fridge until ready to use)
5     beat butter and cream cheese until light and fluffy
6     beat in almond extract
7     slowly add in the powdered sugar and beat well
8     place the colored coconut in a small bowl, make sure the colors are mixed well
9     using a knife, ice a cupcake then dip it's top in the coconut, make sure all icing surface is covered
10   repeat with remaining cupcakes, don't ice them all first or the icing will dry some and not take the conconut as well

1 comment:

  1. Cupcakes are perfect for every meal. Love this, and your header is absolutely adorable! :)
    xo TJ