Coconut Cupcakes with Coconut Cream Cheese Frosting

Name: Coconut Cupcakes with Coconut Cream Cheese Frosting
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 20
Cuisine: American
Ingredients: 177 milliliters unsalted butter, room temperature; 296 milliliters sugar; 3 eggs, room temperature; 237 milliliters canned coconut milk (full fat is best); 1 teaspoon vanilla extract; 532 milliliters flour; 1 teaspoon salt; 1 teaspoon baking powder; 118 milliliters sweetened desiccated coconut; 118 milliliters butter (1 stick), room temperature; 1 package oz of Philly cream cheese , room temperature; 118 milliliters powdered sugar, sifted; 59 milliliters sweetened desiccated coconut

Need This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 40 minutes. Head to the store and pick up butter, baking powder, flour, and a few other things to make it today.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Beat butter and sugar: Beat the butter until light and fluffy, about 3 minutes.

Ingredients you will need

Butter

Sugar

Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing.

Ingredients you will need

Sugar

Beat in eggs, one at a time:

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Egg

Add the eggs, one at a time, beating for 30 seconds each. Be sure to scrape down the sides after each egg to ensure even mixing.

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Egg

Combine dry ingredients:

Whisk together the flour, salt, and baking powder in a bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine coconut milk and vanilla: Stir together 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla in a separate bowl.

Ingredients you will need

Coconut Milk

Vanilla

Equipment you will use

Bowl

Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture.

Ingredients you will need

Coconut Milk

Butter

Sugar

Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not over-mix!

Fold in the sweetened desiccated coconut.

Ingredients you will need

Desiccated Coconut

Fill cupcake liners:

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Place cupcake liner papers into muffin tins. Scoop the batter into the cupcake papers about one half to three-quarters of the way full.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Bake at 350°F for 18-22 minutes, rotating the pan after the first 15 minutes to ensure even baking.

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Oven

Frying Pan

Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Frying Pan

Beat cream cheese and butter: Beat the cream cheese for a minute. Then add the butter and beat an additional 3 minutes. Scraped down the sides and bottom of the bowl.

Ingredients you will need

Cream Cheese

Butter

Equipment you will use

Bowl

Add powdered sugar: Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.

Ingredients you will need

Powdered Sugar

Sugar

Add coconut, spread onto cupcakes: Fold in the coconut.

Ingredients you will need

Cupcakes

Coconut

Spread

Spread onto cooled cupcakes.

Ingredients you will need

Cupcakes

Spread

Sprinkle on a bit of extra shredded coconut on top to serve.

Ingredients you will need

Shredded Coconut

Equipment

Ingredients

Servings:

177milliliters

unsalted butter, room temperature 296milliliters

sugar 3

eggs, room temperature 237milliliters

canned coconut milk (full fat is best)1teaspoon

vanilla extract 532milliliters

flour 1teaspoon

salt 1teaspoon

baking powder 118milliliters

sweetened desiccated coconut 118milliliters

butter (1 stick), room temperature 1package

oz of Philly cream cheese , room temperature 118milliliters

powdered sugar, sifted 59milliliters

sweetened desiccated coconut

Recommended wine: Cream Sherry, Moscato Dasti, Port

Coconut Cupcake works really well with Cream Sherry, Moscato d'Asti, and Port. 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. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.