Coconut Cupcakes with Coconut Buttercream

When you have an aunt that LOVES coconut and happens to live in the same town, you can be sure that there’s no shortage of coconut desserts around my place. If I had made these correctly (A.K.A. read the directions…) then the cupcakes would have turned out better. However, the coconut buttercream was top notch, due to the help from my soon-to-be-chef mom. 🙂

My best friend Deanna certainly knows that my family is not one that lacks for…unusual ingredients, let’s say. We’ll have date paste and dried chrysanthemum flowers, but a stick of butter is no where to be found. This leads to me choosing the wrong type of coconut (*rolls eyes*) and instead of the sweetened coconut, I chose the dried unsweetened coconut, which resulted in the cupcakes not quite having the texture I was looking for. Meh.

These tasty delights were modified from Martha Stewart’s website:

For the cupcakes:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup sweetened shredded coconut
  • 1 1/2 sticks unsalted butter (12 tablespoons)
  • 1 1/3 cups sugar
  • 2 large eggs, and 2 large egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons vanilla extract

Directions: (Makes 21)

  1. Preheat the oven to 350 degrees. In a large bowl, mix together flour and baking powder.
  2. With and electric mixer, cream the butter and the sugar until smooth.
  3. Once smooth, add in the eggs, vanilla extract, and coconut milk.
  4. Reduce the speed of the mixer, and slowly add in the dry ingredients.
  5. Once fully mixed, add in the sweetened shredded coconut.
  6. Bake for 20 minutes, or until a toothpick comes out clean. Completely cool before applying frosting, about 30 minutes.

Coconut Buttercream

  • 2 sticks (1 cup) ROOM TEMPERATURE unsalted butter
  • 3-4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • Up to 4 tablespoons heavy cream
  • 1 cup sweetened shredded coconut

Directions: (Makes 2 1/2 cups)

  1. Beat butter with electric mixer until nice ‘n’ creamy. Add 3 cups of powdered sugar with the mixer on low until the sugar mixes in with the butter.
  2. Add vanilla extract and 2 tablespoons heavy cream slowly. If your frosting is too thick, add another tablespoon of heavy cream and mix, and if needed, another one. If too thin, add powdered sugar by 1/4 of a cup.
  3. Mix in the sweetened shredded coconut.

TA DA. There’s a coconuty-creamy-fatty-delicious cupcake to satisfy anyone’s sweet tooth. My soon-to-be chef mother suggests toasting some coconut and sticking it on top of these delicious delights in order to furthermore enhance the coconutyness of it all. Enjoy!


3 thoughts on “Coconut Cupcakes with Coconut Buttercream

  1. Deanna July 9, 2011 / 12:41 am

    these look amazing…i want one 🙂

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