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Sunday, April 20, 2014

Coconut Cupcakes with Toasted Coconut Frosting

I love Easter.  Marlina is usually home, and this year she actually stayed awake and helped bake cupcakes!  Yes, I felt like I must share this:D  She tells me that she doesn’t take naps at home in PG…but finds my couch way too comfy and calling her name (constantly!).  

Life’s been super busy lately-my apologies for the lack of posts!  I have some exciting news (and no, I am not pregnant!)  to share with you, and I will once everything is official.  So excited!

I haven’t tried any coconut flavored cupcakes or cakes before and so I was slightly nervous, but these babies are fantastic!  I love the Easter themed treats, but can never really get organized & bake for it.  These cupcakes are light and full of coconut-y flavor.  Perfect for an Easter get together, or for any day that you are craving coconut cupcakes!
Coconut Cupcakes with Toasted Coconut Frosting
Makes 12 cupcakes

for the cupcakes:
1 cup all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
cup sweetened shredded coconut
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
½ cup unsweetened coconut milk (well-stirred)

for the frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract (or 1 tablespoon coconut oil)

to garnish:
1 ½ cup toasted coconut
Cadbury’s Mini Eggs

Preheat the oven to 350 degrees. Line a muffin tin with paper liners.

In a medium sized bowl, whisk together the flour, baking powder, salt & coconut.

In the bowl of a stand mixer fitted with a paddle attachment and on medium-high speed, beat the butter and sugar together until pale and fluffy, approximately 3 minutes. Add in the egg, egg white and vanilla extract. Continue to beat until completely combined. Scrape the sides of the bowl as needed. Reduce the mixer speed to low and add in 1/3 of the flour mixture, alternating with ½ of the coconut milk, beating until combined after each addition.

Divide the batter evenly between the lined cups. Bake until a toothpick is inserted into  the center of the cupcake comes out clean, approximately 18-20 minutes. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely.

for the frosting:
In a stand mixer fitted with a whisk  attachment, whip the butter on medium-high speed for about 3-5 minutes. Scrape the sides of the bowl as needed. Reduce the speed to low, add in the powdered sugar. Once all the powdered sugar is incorporated, increase the speed to medium-high and add in the vanilla and coconut extracts. Mix until incorporated. Continue to whip until light and fluffy, about 2 minutes more.

decorate the cupcakes:
With a knife, spread a mound of the frosting on top of each cupcake and create a well in the center. Place the toasted coconut in a shallow bowl & roll the sides of the cupcakes with the toasted coconut, then top with a few mini eggs. Serve and enjoy!

Source: minimally adapted from Brown Eyed Baker, originally from Martha Stewart's Cupcakes

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