Coconut Cupcakes

beautiful, yummy, light. Use the rest of the coconut milk mixed into Rich’s Bettercreme with a 1/2 tsp of Coconut flavoring for the icing.

INGREDIENTS

Coconut Cupcakes Makes 24 cupcakes
Cupcakes:
1¾ cups bleached all-purpose flour (8.75 ounces)
1½ teaspoons baking powder
¼ teaspoon fine salt
1½ sticks unsalted butter (12 tablespoons), brought to room temperature
1 1/3 cups granulated sugar (10.5 ounces)
1 teaspoon vanilla extract
½ teaspoon coconut extract
2 large eggs, brought to room temperature
2 large egg yolks, brought to room temperature
½ cup Asian or Thai coconut milk*
1 (packed) cup sweetened shredded coconut (6 ounces), finely chopped

DIRECTIONS

Preheat the oven to 350°F, and position a rack in the center of the oven.
Place paper cupcake liners in two standard muffin/cupcake pans; set aside.
1. Combine the flour, baking powder and salt in a mixing bowl. Whisk to aerate and mix evenly; set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the sugar and continue beating until the mixture is light in texture, about 2 to 3 minutes (creaming). Scrape down the sides of the bowl, then add the vanilla and coconut extracts; mix to combine. Add the eggs and yolks one at a time, beating well after each addition.
3. Reduce the speed to low, and add the flour mixture in three additions, alternating with the coconut milk. Stop to scrape down the sides of the bowl as needed. Mix just until the final addition of flour is incorporated. Remove the bowl from the mixer and use a large spatula to scrape the sides well and give a final mix to the batter. Gently, fold the chopped coconut into
the batter.
4. Using an ice cream scoop, fill each muffin cup two-thirds full, dividing the batter evenly. Bake until the cakes have risen to the top of the muffin cups, are golden brown and a cake tester or skewer inserted into the center of a cupcake comes out clean, about 16 to 18 minutes; do not over-bake. Remove from the oven and transfer to a wire cooling rack. When cool to the touch, unmold the cupcakes and allow to cool completely.

Comments (5)

on

Sorry, I forgot I had posted this. Yes I make it as a cake all the time. I also use it for cake balls. It is very moist and a bit dense. And so yummy

on

I should clarify. The cupcakes come out lighter than the cake, I guess because it needs the sides to rise and get fluffy and light. But the cakes do not come out real dense, just denser than the cupcakes.


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