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Monday, June 18, 2012

Coconut Cream Cupcakes


If you like coconut, you'll love these cupcakes. They are packed full of that light, heavenly taste in every bite!

Coconut Cream Cupcakes

3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 cubes butter, softened
2 c. sugar
5 eggs
1 1/2 t. vanilla
1 1/2 t. coconut extract
1 c. buttermilk
7 oz. shredded coconut

Prepare muffin tins with liners and spray with pan coating. Preheat oven to 325 degrees. Place flour, baking powder, soda and salt in a medium bowl. Set aside. Cream butter and sugar in a separate bowl on high until light and fluffy (4 minutes). Add eggs, vanilla and extracts, mix well. Add flour mixture and buttermilk alternately, mix just until combined. Combine coconut and FOLD in by hand. Fill liners 2/3 full with cupcake batter. Bake for 15-20 or until top of cupcake springs back when you touch it. Cool and frost.

Coconut Cream Frosting:

2 lbs powdered sugar
1/2 c. milk
3/4 c. shortening
1-4 t. coconut extract (more or less to taste)

Mix ingredient together until light and fluffy. Pipe onto cupcakes. Top with coconut if desired...as you can see, I didn't, but it wasn't because I didn't want to...its because I was a bit slow and it didn't stick. If you add the coconut you have to add it immediately after you frost ONE cupcake, that way your frosting doesn't stiffen, its still really soft, and your coconut will stick. 

Julie~

1 comment:

  1. Gorgeous cupcakes!!! That frosting looks fantastic!!

    ReplyDelete