Coconut Cupcakes

Name: Coconut Cupcakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 30
Cuisine: American
Ingredients: 1 teaspoons almond extract; 1 teaspoon baking powder; 1 teaspoons baking soda; 177 milliliters butter, softened; 237 milliliters buttermilk; 296 milliliters flaked coconut; 30 servings Additional flaked coconut, toasted; 651 milliliters confectioners sugar; 227 grams package cream cheese, softened; 5 eggs; 710 milliliters all-purpose flour; 1 teaspoons salt; 473 milliliters sugar; 1 teaspoons vanilla extract

Coconut Cupcakes requires approximately 40 minutes from start to finish. This recipe serves 30. One serving contains 312 calories, 4g of protein, and 17g of fat. It is a very affordable recipe for fans of American food. Head to the store and pick up almond extract, additional coconut, flour, and a few other things to make it today. Plenty of people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Slime Filled Cupcakes with Swamp Scum Frosting { aka Coconut Lime Cupcakes}, Full House: Coconut Cupcakes, Lemon Curd Filling, Coconut-Lemon Buttercream Frosting, Toasted Coconut, and Chocolate Cupcakes with Coconut Frosting {Almond Joy Cupcakes}.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in extracts.

Ingredients you will need

Egg

Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.

Ingredients you will need

Baking Soda

Buttermilk

Coconut

All Purpose Flour

Salt

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For frosting, in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

Ingredients you will need

Powdered Sugar

Cream Cheese

Cupcakes

Frosting

Coconut

Butter

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoons

almond extract 1teaspoon

baking powder 1teaspoons

baking soda 177milliliters

butter, softened 237milliliters

buttermilk 296milliliters

flaked coconut 30servings

Additional flaked coconut, toasted 651milliliters

confectioners' sugar 227grams

package cream cheese, softened 5

eggs 710milliliters

all-purpose flour 1teaspoons

salt 473milliliters

sugar 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coconut Cupcake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "