Coconut Cupcakes With White Chocolate Icing Recipe

Name: Coconut Cupcakes With White Chocolate Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 grams butter at room temperature, chopped; 1 1/4 cups caster sugar; 1 teaspoon vanilla extract; 3 eggs; 1 cup plain flour; 1/2 cup self raising flour; 1/4 teaspoon bicarbonate of soda; 1/2 cup milk; 1 cup dry coconut; 1 package cream cheese at room temperature; 170 grams white chocolate good quality, I used Cadbury Dream because it was the only one on the shelf! Damn Christmas!; 1/4 cup butter at room temperature; 2 1/2 cups powdered sugar; 2 1/2 teaspoons vanilla extract; dry coconut for decoration

Servings: persons

125 grams butter at room temperature, chopped
1 1/4 cups caster sugar
1 teaspoon vanilla extract
3 eggs
1 cup plain flour
1/2 cup self raising flour
1/4 teaspoon bicarbonate of soda
1/2 cup milk
1 cup dry coconut
1 package cream cheese at room temperature
170 grams white chocolate good quality, I used Cadbury Dream because it was the only one on the shelf! Damn Christmas!
1/4 cup butter at room temperature
2 1/2 cups powdered sugar
2 1/2 teaspoons vanilla extract
dry coconut for decoration

1
1. Preheat oven to moderate, 180C. Line 2 x 12-hole muffin pans with paper cases.
2
2. In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.
3
3. Add eggs one at a time, beating well after each addition. Sift flours and soda together. Fold into creamed mixture alternately with milk, beginning and ending with flour. Fold in desiccated coconut.
4
4. Spoon mixture into paper cases until 2/3 full. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
5
1. Stir white chocolate in the top of a double boiler set over simmering water until just melted. Cool to lukewarm.
6
2. Using an electric mixer, beat cream cheese and butter until light and fluffy. beat in cooled, melted white chocolate and vanilla, gradually beat in sugar and continue beating until smooth. Frosting should be light and spreadable. It is helpful to chill a bit before piping.

1563

kcal

Calories

Fat

203

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 125 grams butter at room temperature, chopped, 1 1/4 cups caster sugar, 1 teaspoon vanilla extract, 3 eggs, and more.

Yes, Coconut Cupcakes With White Chocolate Icing 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 Cupcakes With White Chocolate Icing

How did you like this recipe?

Frequently Asked Questions