Coconut Orange Chardonnay Cupcakes Recipes

COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix sugar, applesauce, and butter together in a bowl.
• Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

COCONUT ORANGE CUPCAKES

Steps:

• In a mixing bowl, combine the sugar, oil, eggs and orange juice, mix well.
• Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips.
• Fill greased or paper-lined muffin cups two-thirds full.
• Combine topping ingredients; sprnkle over cupcakes.
• Bakes at 375F for 15-20 minutes or until golden brown.

COCONUT ORANGE CUPCAKES

Steps:

• In a large bowl, beat the sugar, oil, eggs and orange juice until well blended. Combine the flour, baking powder, baking soda and salt; gradually stir into orange juice mixture just until moistened. Fold in oranges and chips. , Fill paper-lined muffin cups two-thirds full. In a small bowl, combine topping ingredients; sprinkle over cupcakes. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

COCONUT CUPCAKES

Steps:

• Position an oven rack in the center and preheat the oven to 350 degrees F. Line 2 standard 12-cup cupcake/muffin pans with liners. Set aside.
• Sift the cake flour into a large bowl. Sift in the baking powder. Add the salt and whisk to combine.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-low speed until pale and fluffy, 4 to 5 minutes. Add the eggs 2 at a time and beat until combined after each, about 1 minute. Beat in the vanilla and coconut extracts.
• Add the flour mixture in 3 additions, alternating with half of the milk after each addition, starting and ending with the flour and mixing on low speed until just combined and no streaks of flour remain after each addition, about 1 minute.
• Spoon the batter evenly among the 24 cupcake liners. Bake until springy to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Place the pans on a wire rack to cool completely before glazing.
• For the glaze and topping: Add the confectioners' sugar to a medium bowl. Stir in the milk and whisk to form a glaze. If the glaze is too runny, whisk in a little more confectioners' sugar. If too thick, whisk in about another teaspoon of milk.
• Turn a cupcake upside down and dip the top into the glaze. Place the cupcake, right-side-up, on a serving platter. Sprinkle the top with coconut flakes to cover. Repeat with the remaining cupcakes.
• Enjoy immediately or store the cupcakes in an airtight container at room temperature for up to 4 days.

COCONUT ORANGE CHARDONNAY CUPCAKES

Steps:

• For the topping: Combine the coconut and sugar with the butter.
• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 24 cupcake liners.
• In a mixing bowl, combine the sugar, oil, eggs, orange juice, wine, vanilla, orange zest, and lemon oil and mix well. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir the dry ingredients into the orange juice mixture just until moistened. Fold in the mandarin oranges and the coconut. Fill the cupcake liners 2/3 full. Sprinkle the topping over each cupcake and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
• For the ganache: In a 2 cup glass measuring cup, heat the cream in the microwave until very hot but not boiling. Remove the cream from the microwave and add the chocolate. Stir until smooth. Cool slightly to thicken.
• For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining sugar and beat to desired consistency.
• To assemble: Frost each cupcake with a wide, flat "pillow" of vanilla frosting. Dip each cupcake top in chocolate ganache. Immediately pipe 3 small dots (about 1/16 teaspoon each) white chocolate on top of each cupcake. Pull the tip of a sharp knife through each white chocolate dot, starting at the top and pulling down, to form a heart. Sprinkle edible gold flakes on top of each cupcake, if desired.