Delicious Coconut Cupcakes

I love coconut! Who doesn’t right? whether it is on savory dishes or sweets, it just gives me this little nutty, slight sweetness and a hint of vanilla flavour. This christmas, I could not decide what do make and thought why not make something that reminds me of home and make it very christmas-y.

I made this coconut cupcakes with dried shredded coconut and lime creamcheese frosting to give a fresh flavour and balance to the decadent cakes and i topped them cupcakes with shredded coconut for that snowy-white-christmas effect (since we have not got any snow for a long time).

Give it a try and do not limit yourself with the ocassion. You can make this any time of the year and always perfect to share with your friends and love ones.

Preparation Time 60 mins, Cooking Time 35 mins, Serving 12

Tools Needed: stand or handmixer, whisk, mixing bowls, measuring cups and spoons, fine mesh strainer, cupcake pan tray, cupcake liners, spoon

Ingredients

Cupcakes

225 grams butter, room temperature

250 grams white sugar

4 medium eggs, room temperature

1 tsp vanilla extract

1 tsp coconut flavour paste

280 grams all-purpose flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda (baking soda)

1/2 salt

160 ml buttermilk

250 grams desiccated coconut (dried, shredded) - save 1/4 cup for decoration

Lime Creamcheese Frosting

575 grams powedered sugar (5 cups)

60 grams butter (1/4 cup), room temperature

200 grams creamcheese, room temperture

2 tbsp lime juice

1 tsp lime zest

1 tsp vanilla extract

Baking Steps

  1. Pre-heat the oven to 160 degrees C.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment (or any mixing bowl if you are using a handmixer), cream the butter and sugar on high speed until light and fluffy, about 5 minutes (plus 3 minutes for handmixer). Once it is fluffy enough, put the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and coconut flavour paste and mix well.

  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined and make sure not to over mix it. Fold in 200g of desiccated coconut.

  4. Line a cupcake pan with paper liners. Fill each liner to about 3/4 with batter. Try to use all batter and equally divide them among 12 cupcake liners. Bake for 23 to 30 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

  5. While waiting for the the cupcakes to cool down completly, beat cream cheese, butter, lime juice, lime zest, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.

  6. Using a piping tip and bag (or a spatula) start frosting each cupcake as desired. The frosting recipe is made exactly for 12 cupcakes, so you can use all of them. After, sprinkle each cupcake with the remaining desiccated coconut.

  7. Enjoy!

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