Cupcakes is something I'm still struggling with.  While I like cupcakes, I don't like making frosting because I don't like most of the frostings out there and I haven't had time to practice my piping skills.  I recently watched a tutorial on piping though, so as soon as I find the right tip, I'm going to buy it and practice.  Coconut cupcakes has been on my to-do list for a while now.  I came across a recipe from Gonna Want Seconds, and decided to check it out.  I was drawn to this recipe because it used buttermilk and had coconut extract along with coconut flakes. The frosting part also didn't seem as daunting as most people making coconut cupcakes seem to decorate theirs with coconut flakes.

The end result was a very coconut-y tasting cupcake.  I was surprised about how dense it was though.  I prefer my cupcakes to me more light and fluffy.  I also thought that the coconut extract was a bit overwhelming.  Personally, I didn't love the recipe.  They were tasty and full of coconut flavor, but I'll try some other recipes out.

For the frosting, I used a simple whipped cream cheese frosting and then sprinkled some shredded coconut on top.  I'm not big on frosting and I don't particularly like whipped cream cheese frosting.  I'm going to start looking and trying out some other frosting when I make cupcakes again.

Ingredients:

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 sticks unsalted butter, softened
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes

Directions:

1. Preheat oven to 350 degrees F. Line 2
standard 12-cup muffin tins with paper liners.
2. Into a medium bowl whisk together
flour, baking powder, baking soda, and salt; set aside.
3. Using a hand held mixer, cream butter
and sugar together until light and fluffy, about 4 minutes. Add eggs 1
at a time until just combined. Add vanilla and coconut extract. Add
buttermilk and dry ingredients, being careful not to over mix. Mix in
the shredded coconut.

4.Fill cupcake liners 2/3 full with
batter. Bake for 15 to 18 minutes or until golden brown and toothpick
inserted in the center comes out clean. Remove from oven and let cool on
wire racks before frosting.

5. I used a whipped cream frosting found here.  Then I topped each cupcake with some extra coconut flakes.

   

2 Responses to “Coconut cupcakes”

  1. Carol — March 25, 2010 at 6:05 pm

    Kirbie, what tip # are you looking for? You can usually order them directly from Wilton if you can’t find it locally at Michael’s. Many are also available on Amazon.

  2. Kirbie — March 26, 2010 at 9:47 am

    I’m looking for the Wilton 1m tip. That’s the tutorial I saw. It’s not available on their website or on Amazon. I was thinking of checking out the cake decorating store on Clairemont this weekend to see if they have it, though Michael’s is probably a good idea too.

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