Coconut is LOVE! Whether it is a raw yet juicy slice that makes a crunching sound while chewing, some sweetened flakes whipped in egg whites to form delicious macaroons or coconut milk added to chicken and pasta to make a dense wonderfully aromatic sauce(reminds me of more mouth watering recipes that i will share later), life is good when there's coconut in it.
I really like the idea of coconut cupcakes. They are elegant and perfect for parties and well suited as a comfort food with a cup of hot coffee in winters. The recipe that i use to make these again comes from joyofbaking.com. Here i'd like to add something about joyofbaking; this is the website that taught me how to bake. I have been trying out recipes from here for years and they all turn out perfect. Here'e one for coconut cupcakes. Hats off to Stephanie Jaworski for sharing this recipe with us.
Coconut Cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon or lime zest (outer skin) (optional)
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
2 largeneggs
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) milk
Cream Cheese Frosting:
2 1/2 cups (300 grams) confectioners sugar (icing or powdered sugar), sifted
4 tablespoons (55 grams) unsalted butter, room temperature
4 ounces (113 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon milk or cream, if needed
Garnish:
2 cups (480 ml) flaked or shredded coconut(can use sweetened or unsweetened)
Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.
In a bowl sift or whisk together the flour, baking powder, salt, and lemon zest (if using).
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 3-4 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition.Beat in the vanilla extract. Then,with the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Beat just until combined.
Evenly fill the 12 muffin cups with the batter and bake for about 18 -20 minutesor until a toothpick inserted into a cupcake just comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely. With a knife or spatula, spread frosting on each cupcake. Garnish with coconut (sweetened or unsweetened, shredded or flaked). These cupcakes are best the day they are made but they can be stored in the refrigerator for a few days. Bring to room temperature before serving.
Cream Cheese Frosting:
In an electric mixer, or with a hand mixer, beat the butter until smooth. Add the cream cheese and beat until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape downthe sides of the bowl as needed. Beat on high speed until frosting is light and fluffy and of spreading consistency (about 3 minutes). Add a little milk or cream if frosting is too thick.
Makes 12 cupcakes
