Mix until combined. These are simply Heaven in cupcake form. If this happens, mix it together in blender or food processor until combined and smooth before adding to the frosting. Guess I’ll just have to make them again soon, it’s got to be someone’s half birthday right?? Beat in vanilla extract. The batter will nearly fill each liner to the top. Preheat oven to 400 degrees. Bake at 350°F (177°C) for 19-21 minutes. Beat in desired amount of milk until light and fluffy. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Spoon batter into 12 paper-lined muffin cups. Preheat the oven to 350°F. Nothing could be better than a chocolate cupcake topped with marshmallow frosting, except maybe one topped with marshmallow frosting AND ganache. Sift cake flour into a medium mixing bowl. Add in 1/3 of the flour mixture and mix on low speed just until combined then blend in 1/2 of the coconut milk, mixing just until combined. You can never have too many to choose from! Just note that if you don’t use cake flour your cupcakes won’t turn out as light and fluffy! Notify me of follow-up comments by email. In a big bowl beat the eggs until fluffy, add coconut milk, coconut extract and rum and set aside. Rating: Unrated Be the first to rate & review! Learn how your comment data is processed. Yields about 2-3 dozen. In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Preheat oven to 350°F. Can you tell me where you got the pretty flowers you decorated with? This site uses Akismet to reduce spam. Preheat oven to 350 degrees. While the cupcakes are baking, make the frosting by combining butter and half of the powdered sugar until the buttercream is a creamy consistency. Add milk, butter, and coconut extract. If you’d like to make a coconut cake, I recommend following my coconut cake recipe instead of trying to turn these cupcakes into a cake. Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. 20m The perfect treat for any occasion! I need to share a post with all the cupcake recipes I’ve made in a collection because I’ve shared so many cupcake recipes. Mix in egg, egg whites, and extracts. These Coconut Cupcakes are topped with a creamy coconut buttercream frosting and then sprinkled with shredded coconut. Line a 12-cup muffin pan with 10 paper cupcake liners. Beat on … Stir in the eggs, coconut oil, coconut extract, and vanilla extract. Preheat oven and place cupcake liners in muffin tin. Slowly add in the flour mixture and the butter milk, starting with the dry ingredients, then wet, finishing with dry. Bake up lemon, almond and orange-flavored cupcakes by substituting the coconut extract. Stir in the chopped coconut. Store cupcakes in an airtight container. Bake in preheated oven until toothpick inserted into center comes out clean about 18 - 20 minutes. Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. *Also note that if you don't have cake flour, you can use the cake flour substitution, which is 3/4 cup + 2 tablespoons all-purpose flour + 2 tablespoons cornstarch. And don’t even get me started on the coconut buttercream frosting! Preheat oven to 350Â°F. Two delicious extracts in one cupcake? She loves coconut. Just at a local nursery. And even... Weâve got everything you need to up your kitchen game - plus, special offers and discounts just for you! ... Add in vanilla and almond extract and mix until combined. I also have a coconut sheet cake recipe, if you’re looking for something that’s even easier! In a large bowl using an electric mixer, cream together butter and cream cheese until smooth. Bake coconut cupcakes until toothpick inserted in the center comes out clean. Lemon Cupcakes with Lemon Buttercream Frosting, Strawberry Cupcakes with Strawberry Buttercream Frosting. Mix in egg, egg whites, and extracts. Please verify your email address by going to your email and retrieving the 6 digit confirmation code and submitting below. Contact Us. And for the coconut buttercream frosting, you’ll need: No, cream of coconut contains much more fat and would alter the texture of the cupcakes. Then, add the remaining coconut milk, beating until smooth, followed by the remaining flour mixture. Let cupcakes cool before frosting them, then dip tops into shredded coconut. Beat until well incorporated. I can’t remember the name and I’m not sure that they are edible – I do recommend topping with edible flowers just to be safe :). Instructions Preheat oven to 350F and line a muffin pan with cupcake liners. Beat on medium speed 2 minutes. Bake up lemon, almond and orange-flavored cupcakes by substituting the coconut extract. Place butter and sugar into a stand mixer fitted with the paddle attachment and beat on medium until light and fluffy. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. If you can’t find coconut extract, simply use a little extra vanilla. Add the salt, coconut extract, and … Divide the batter evenly among the muffin tins. In another bowl combine the cake mix with shredded coconut.Add butter and … Bake until the muffins spring back when lig… They're soft and fluffy, perfectly moist and they're brimming with sweet coconut flavor. Add in coconut extract is desired to intensify the coconut flavor. In a stand mixer, combine the butter and sifted powdered sugar on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Pour batter into cupcake liners no more than two-thirds of the way full. They'll make a great addition to any party or holiday gathering. 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