Coconut Cupcakes

March 1, 2008 at 11:13 am | Posted in Cupcakes, Dessert | 25 Comments
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I got it in my head that it would be fun to make a cupcake version of a Lava Flow. This got me thinking of Ina’s Coconut Cake. And then I started to think about Coconut Cupcakes…

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Coconut Cupcakes (adapted from Barefoot Contessa at Home)

  • 1 cup vegetable oil
  • 2 cups sugar
  • 5 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 4 oz sweetened shredded coconut

In a large bowl mix the oil and sugar. Add the eggs one at a time. Mix in the vanilla and almond extract. Turn the mixer on low and add the flour, one cup at a time. Then add the baking powder, baking soda and salt. Mix on medium until well combined. Turn the mixer back to low and pour in milk. Then mix in coconut.

Using a cupcake scoop, fill a prepared cupcake pan. This makes 30 cupcakes. Bake at 350 degrees for 22 minutes. Allow to cool in the pan for 5 minutes then cool completely on a cooling rack.

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For the Frosting

  • 1 pound cream cheese at room temperature
  • 1 stick of butter at room temperature
  • 3/4 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 pound confectioners’ sugar

Cream together the cream cheese and butter, add the vanilla and almond extracts, then sift in sugar.

Fill a pastry bag with frosting. Cut a 1 inch hole. Generously pipe the frosting. Sprinkle on sweetened shredded coconut and then pat gently.

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These can be made the day ahead. Store in the refrigerator in an airtight container. frost the cupcakes before serving. Allow the cupcakes to come up to room temperature.

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For my dear friend Crystal, Happy Birthday!

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