COCONUT CUPCAKE

 

i can’t believe its taken me this long to do a cupcake post! i guess that cupcake trend has faded.. & then the funky doughnut trend took over.. i wonder what will be next?! while i much prefer making a cake over cupcakes, sometimes a cupcake is a better option. they are much easier to transport + serve (already in individual portions) & the stack of frosting just look so inviting (2:1 frosting ratio right?)! i made these particular cupcakes for a one year olds birthday party. since a one year old is probably too young to eat & appreciate a cupcake, i more made them for all the adults attending. these are a coconut cupcake, with a vanilla butter cream & toasted coconut sprinkles. i know some people HATE coconut, but an equal amount of people LOVE it! seriously though, how can you hate coconut.. what about coconut cream pie?! also the left over toasted coconut makes for a delicious snack.

ingredients

for the cake

  • ½ cup butter
  • 1 ½ cups raw sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup whole milk
  • 2 ¼ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup sweetened shredded coconut

for the frosting

  • 1 cup unsalted butter, room temperature
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sweetended shredded coconut, toasted

directions

  • preheat oven to 350 degrees.
  • in a stand mixer with the beater attachment beat butter & sugar until light and fluffy.
  • add in eggs one at a time, followed by vanilla.
  • mix in oil & whole milk until evenly combined.
  • sift in flour, baking powder & salt until just mixed.
  • stir in shredded coconut.
  • line pan with baking cups & fill each cupcake ¾ full of batter. Should have enough batter for 24 cupcakes.
  • bake for approximately 15 minutes, let cool completely before frosting. • for the frosting add all ingredients in the bowl of a stand mixer and beat until light and fluffy, about 8-10 minutes.
  • decorate cupcakes as desired & sprinkle with toasted coconut.

note: to toast coconut spread it out on cookie a sheet & place it in a hot oven for 4-6 minutes, constantly checking. it goes from toasted to burnt coconut very fast!

like what you see? get it here. measuring spoons | cocotte | linen | egg holder