Coconut Ice Cupcakes Recipe

Name: Coconut Ice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1/2 tsp coconut extract; 1/2 cup sugar; 1 None large egg; 3/4 cup self-rising flour; 3/4 cup shredded coconut; 1/2 cup sour cream; 2 tbsp milk; 1 cup powdered sugar; 1 None egg white, beaten lightly; None None Pink food coloring

Servings: persons

1/4 cup butter, softened
1/2 tsp coconut extract
1/2 cup sugar
1 None large egg
3/4 cup self-rising flour
3/4 cup shredded coconut
1/2 cup sour cream
2 tbsp milk
1 cup powdered sugar
1 None egg white, beaten lightly
None None Pink food coloring

1
Preheat oven to 350u00b0F. Fit 18 paper cases into recesses of two 12-hole mini (1/8 cup) cupcake pans.
2
Put butter, coconut extract, sugar and egg in a small bowl. Beat with electric mixer until light and fluffy. Sift half the flour into the bowl. Stir in 2 tbsp coconut, half the sour cream and half the milk. Sift remaining flour into bowl; stir. Stir in remaining sour cream and milk, and another 2 tbsp coconut. Spoon mixture into patty cases.
3
Bake cupcakes for about 20 mins. Remove from oven and cool in pan for 5 mins, then transfer to wire racks to cool.
4
Meanwhile, make coconut ice frosting: Sift powdered sugar into a small bowl. Add the remaining coconut and the egg white and mix well. Transfer half the mixture to another small bowl; add a few drops of pink food coloring and mix in. Leave the other bowl white.
5
Drop small spoonfuls of frosting, alternately white and pink, -onto the cupcakes. Spread frosting over cakes with a hot, wet palette knife.

530

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/2 tsp coconut extract, 1/2 cup sugar, 1 None large egg, and more.

Yes, Coconut Ice Cupcakes 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 Ice Cupcakes

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