Coconut Angel Cupcakes With Coconut Frosting Recipe

Name: Coconut Angel Cupcakes With Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter; 1 1/2 cups white sugar; 2 large eggs; 1 teaspoon vanilla; 1 1/2 teaspoons coconut extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 3/8 teaspoon salt; 3/4 cup soft shredded coconut; 3/4 cup cold coconut milk; COCONUT ANGEL FROSTING; 1/2 cup butter, softened; 3 -4 cups confectioners' sugar; 4 -7 tablespoons whipping cream (unwhipped) or 4 -7 tablespoons half-and-half cream; 1 -2 teaspoon coconut extract; 1 teaspoon vanilla (optional); flaked coconut (to garnish)

Servings: persons

3/4 cup butter
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla
1 1/2 teaspoons coconut extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/8 teaspoon salt
3/4 cup soft shredded coconut
3/4 cup cold coconut milk
COCONUT ANGEL FROSTING
1/2 cup butter, softened
3 -4 cups confectioners' sugar
4 -7 tablespoons whipping cream (unwhipped) or 4 -7 tablespoons half-and-half cream
1 -2 teaspoon coconut extract
1 teaspoon vanilla (optional)
flaked coconut (to garnish)

1
Set oven to 400u00b0F (will reduce the temperature later).
2
Set oven rack to second-lowest position.
3
Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
4
In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
5
Add in the butter and process to blend the sugar and the butter well.
6
Add in eggs and extracts; blend well.
7
In a small bowl, combine flour, baking powder, baking soda and salt.
8
Add to the creamed mixture and blend/pulse until combined.
9
Add in the COLD coconut milk; blend well.
10
Fold in the shredded coconut.
11
With an ice cream scoop, divide the batter into prepared tins.
12
Immediately REDUCE oven temperature to 350u00b0F.
13
Bake until muffins spring back when touched (about 20-25 minutes).
14
Cool completely and frost, then garnish with coconut shreds on top of the frosting.
15
To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.

1816

kcal

Calories

101

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup butter, 1 1/2 cups white sugar, 2 large eggs, 1 teaspoon vanilla, and more.

Yes, Coconut Angel Cupcakes With Coconut Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Angel Cupcakes With Coconut Frosting

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