Coconut Cupcakes, best frosted with coconut buttercream.
Preheat oven to 350ºF. In a bowl, sift together flour, baking soda, baking powder and salt; set aside. In another bowl, cream butter and sugar until fluffy. Add egg and vanilla, mix until combined. Add half the flour mixture, mix, then add coconut milk, and mix in the remaining flour mixture. Do not over-mix. Fold in shredded coconut. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool completely before frosting.
You must be logged in to post a review.
I am not exaggerating when I say these are the best cupcakes I’ve ever had. I followed the recipe exactly and baked them for 18 minutes and they were perfectly cooked through but still moist and very coconutty. I iced them with butter cream frosting made with coconut cream and fresh coconut flakes stirred in, then decorated them with fresh edible flowers. Delicious and beautiful!
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
bgoodny on 6.14.2011
Love,love,love coconut cake. Can’t wait to try these……but, where’s the recipe for the coconut buttercream???? lol