FULL RECIPE - www.ifyougivea...
Coconut cupcakes are the perfect way to enjoy the sweet taste of coconut. The fluffy cake and silky smooth frosting highlight the star ingredient and you can’t miss the toasted coconut garnish!
Coconut Cupcakes
▢1 ½ cups (187 g) all purpose flour
▢1 ½ teaspoons baking powder
▢¼ teaspoon kosher salt
▢½ cup (113 g or 1 stick) unsalted butter, room temperature
▢¾ cup (150 g) granulated sugar
▢2 large eggs, room temperature
▢1 teaspoon pure vanilla extract
▢1 cup (240 ml) full fat canned coconut milk, well shaken
▢½ cup (50 g) unsweetened desiccated coconut
Coconut Buttercream
▢1 cup (226 g or 2 sticks) unsalted butter, room temperature
▢2 ½ cups (300 g) confectioners' sugar, sifted
▢1 ½ teaspoons pure vanilla extract
▢Pinch kosher salt
▢3-4 tablespoons (45-60 ml) full fat canned coconut milk, well shaken
▢Toasted coconut, for garnish
Instructions
Coconut Cupcakes
1. Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a larger bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add the vanilla and mix for 30 seconds.
4. Mix in one-third of the flour mixture on low speed, followed by half of the coconut milk. Scrape down the sides of the bowl. Add another one-third of the flour mixture, followed by the remaining coconut milk. Beat in the remaining flour mixture until just combined. Gently fold in the coconut.
5. Fill the cupcake liners about ¾ of the way, then bake for 18 to 22 minutes, until a toothpick inserted comes out clean or with just a few crumbs. Place cupcakes on a cooling rack and cool completely before frosting.
Coconut Buttercream Frosting
6. In the bowl of a stand mixer, whip the butter using the whisk attachment (the paddle works too). Beat until fluffy and pale yellow, about 5 minutes.
7. With the mixer on low speed, gradually sift in the confectioners' sugar until completely incorporated.
8. With the mixer on medium speed, add the extracts and salt, and beat for a minute, until fluffy. Add coconut milk until desired consistency and taste is reached.
9. Transfer the buttercream to a frosting bag fitted with a star tip and pipe on to cooled cupcakes. Garnish with toasted coconut and serve.
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