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Coconut Cupcakes

Coconut Cupcakes - fluffy coconut cupcakes made with coconut milk and topped with smooth coconut buttercream and coconut flakes | by ellenJAY for TheCakeBlog.com

5 from 4 reviews

Fluffy coconut cupcakes made with coconut milk and topped with smooth coconut buttercream and coconut flakes.

Ingredients

For the Coconut Cupcakes:

For the Coconut Buttercream:

Instructions

Make the Coconut Cupcakes:

  1. Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
  2. In medium bowl combine dry ingredients: cake flour, baking powder and salt.
  3. In another bowl combine egg whites, milk and coconut milk.
  4. In bowl of stand mixer, beat butter and sugar on high for 2 minutes until light and fluffy.
  5. Slowly add the flour mixture until combined.
  6. Gradually add the egg mixture and beat until incorporated.
  7. Stir in the coconut flakes.
  8. Fill cupcake liners ¾ full.
  9. Bake for 15-18 minutes, or until toothpick inserted comes out with a few crumbs.
  10. Allow cupcakes to cool in pans for 5 minutes, then remove to wire racks to finish cooling.

Make the Coconut Buttercream:

  1. Beat butter and coconut extract in bowl of stand mixer on medium speed for 2 minutes, until smooth.
  2. Reduce mixer speed to low, and slowly add in confectioners’ sugar 1 cup at a time while mixer is running and mix until smooth.
  3. Combine heavy cream and coconut milk and add to icing slowly while continuing to beat until smooth.
  4. Prepare a piping bag fitted with a large round tip and fill with frosting.
  5. Swirl coconut buttercream on top of cupcakes then dip upside down in the reserved coconut flakes to cover the tops and mound like a snowball.