Mini Coconut Cupcakes Recipes

COCONUT CUPCAKES

Steps:

• Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
• Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
• The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

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 LIME CUPCAKES

Steps:

• Preparation: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
• Combine Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
• Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• Add Eggs: Add the eggs and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
• Add Dry Ingredients: With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until just combined.
• Add Lime: Turn down to low speed and beat in the lime zest and juice until incorporated. Try to avoid overmixing.
• Bake: Pour/spoon the batter into the liners. Fill only 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
• Make Filling: Combine cream of coconut, salt, and vanilla together. Add in powdered sugar and stir until mixed. Add in shredded coconut. Stir until mixed.
• Fill Cupcakes: Using a sharp knife, cut a circle shaped hole into the center of the cooled cupcakes to create a little hole about 1 inch deep. The piece you removed will be the shape of a cone. Spoon or pipe filling inside each cupcake.
• Replace Top: Cut off and remove the bottom of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling to close up the cupcake.
• Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter and cream cheese on high speed until completely smooth and creamy, about 2-3 minutes.
• Add the confectioners' sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. When creamy and combined, beat in the coconut extract, coconut milk and salt. Taste. Add more salt or flavoring as needed.
• Frost: Frost the cooled cupcakes.

MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
• Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
• Spoon rounded tablespoons batter into prepared muffin cups.
• Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
• Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.

COCONUT CREAM PIE CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• . Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Fill the cupcake liners about 3/4 full and bake for 13-15 minutes, or until a toothpick comes out with a few crumbs. 9.
• Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
• While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
• Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. 12
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
• Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
• Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks. 15.
• lace the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. 16.
• emove from heat and add butter, coconut extract and flaked coconut. Stir until smooth, then set aside to cool to room temperature. 17.
• o make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 18.
• dd 2 cups of powdered sugar and mix until smooth. 19.
• dd the coconut extract and 1 tablespoon of water or milk and mix until smooth. 20.
• dd remaining powdered sugar and mix until smooth. 21.
• dd remaining water or milk as needed and mix until smooth. Set aside. 22.
• sing a cupcake corer or small knife, remove the centers from the cupcakes. 23.
• ill the centers of the cupcakes with the filling. 24.
• ipe the frosting onto the cupcakes and sprinkle with toasted coconut. 25.
• f you'd like to add the pie crust toppers, bring the refrigerated pie crust to room temperature. 26. Ro
• l out the pie crust and use a mini cutter (shape of your choice) to cut out the toppers. 27. Pl
• ce on a baking sheet covered with parchment paper and bake according to package instructions (roughly 450°F for about 5-7 minutes). 28. Top
• cupcakes with toppers and refrigerate until ready to serve. Cupcakes are best when stored in an airtight container. Best for 2-3 days.

MINI COCONUT CHEESECAKES BITES

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
• Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
• Refrigerate 1 hour.

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

MINI COCONUT CUPCAKES

Steps:

• 1. Take the cake mix. Of course, I didn't exactly go by the box. I used the same measurements, but I used milk instead of water, and butter, (that's the southern gal in me!!), instead of oil. Mix all ingredients. Next, put 3/4 cup or more or less, (your preference), coconut into the cake mix and fold in. I have a mini cupcake pan and I put those cute, little cupcake cups in it. Fill them about 3/4 full and cook around 20 minutes or until done in a 350 degree oven.
• 2. The frosting came from my mother's old Better Homes and Gardens cookbook.. Here it is following: Cream butter; gradually add about half the sugar, blending well. I used a hand mixer for the blending thoughout this recipe. Beat in 2 tablespoons cream(I used milk, it works just as well) and vanilla. Gradually blend in remaining sugar. Add enough milk(cream) to make of spreading consistency. Next, add in your preference (about 3/4 cup, more or less), coconut and mix in with a spoon. Depending on the amount of frosting you want on the cupcakes, you may want to double this frosting recipe. Oh, a note on the recipe in the cookbook states: For a more creamy frosting, beat in 1 egg instead of first 2 tablespoons cream/milk. After adding remaining sugar, beat in cream for spreading consistency.