The Pioneer Woman Tasty Kitchen
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Brown Sugar Coconut Cupcakes

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Brown sugar coconut cupcakes with a blueberry frosting.

Ingredients

  • FOR THE CUPCAKES:
  • 1 cup Brown Sugar
  • ½ cups Butter, Softened
  • 2  Eggs
  • 1 teaspoon Vanilla
  • 1-½ cup Flour
  • 1 teaspoon Baking Powder
  • ⅜ cups Coconut Milk (so Delicious)
  • ¾ cups Shredded Coconut (heaping)
  • FOR THE FROSTING:
  • 2 Tablespoons Shortening
  • 2 Tablespoons Butter
  • 1 cup Powdered Sugar, Or More As Needed
  • 1 Tablespoon Coconut Milk
  • ½ cups Frozen Blueberries, Thawed
  • Shredded Coconut, To Sprinkle On Top

Preparation

Cupcakes:
1. Preheat the oven to 350ºF and line or spray a cupcake tray.
2. Cream the sugar and butter. Add the eggs and vanilla and mix until combined.
3. Mix the flour and baking powder in a separate bowl.
4. Add the dry ingredients to the wet and add the coconut milk. Mix until combined.
5. Fold in the shredded coconut.
6. Scoop the batter into the cupcake tray (I used a 1/4 cup to measure them out).
7. Bake for 25 minutes and let cool.

Frosting:
1. Cream the shortening and butter.
2. Add the powdered sugar, coconut milk and blueberries and mix. Make sure to mash up the blueberries.
3. Add more powdered sugar until frosting has desired consistency (I used about 1/2 cup more).
4. Spoon onto cupcakes and top with coconut.

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Profile photo of hollyhelen

hollyhelen on 6.19.2011

i didn’t have the coconut milk, but used almond milk instead and they turned out fabulous! great recipe!! next time i will try it with coconut and will try the icing as well (i already had some buttercream lying around) :) thanks!!

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