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Coconut Cupcakes with Coconut Frosting

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These coconut-topped cuties make eating dessert feel like a tropical vacation! This recipe was created by our Loveless Cafe Pastry Chef, Christa Nash!

Coconut Cupcakes

Servings: 30 Cupcakes

Ingredients

Directions

  1. Preheat oven to 350°F. Line cupcake pan with paper liners; set aside.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of an electric mixer, cream together butter, oil, and sugar.
  4. Beat in yolks one at a time, scraping down bowl. Beat in vanilla, almond extract, and coconut extract.
  5. Add flour mixture and milk alternately, beginning and ending with flour mixture.
  6. Pour batter into a medium size separate bowl and fold in chopped coconut; set aside.
  7. Clean and dry bowl of electric mixer. Pour in egg whites and cream of tartar.
  8. Using your wire whisk, whip egg whites to stiff peaks.
  9. Gently fold egg whites into batter until incorporated.
  10. Scoop batter into prepared cupcake liners, each about three-quarters full.
  11. Place in preheated oven for about 20 minutes or until toothpick comes out clean.
  12. Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.

Coconut Frosting

Ingredients

Directions

  1. In an electric mixer on medium-speed, beat butter.
  2. Slowly add coconut cream, vanilla, and salt. Blend well.
  3. Turn mixer to low-speed, gradually add confectioners sugar, scraping sides of bowl in-between additions. After all sugar is added, raise speed to medium and beat until light and fluffy.
  4. Store in an airtight container until ready to use.
  5. Refrigerate any leftover frosting.