White Chocolate Coconut Cupcakes Recipes

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EASTER NEST COCONUT & WHITE CHOCOLATE CUPCAKES



Easter nest coconut & white chocolate cupcakes image

Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs

Provided by Sarah Cook

Categories     Dessert, Treat

Time 1h

Yield Makes 12

Number Of Ingredients 15

3 medium eggs , beaten
100ml milk
1 tsp vanilla extract
175g golden caster sugar
100g desiccated coconut
200g self-raising flour
50g melted butter
100g white chocolate , melted
100g white chocolate , melted
200g unsalted butter , at room temperature
225g icing sugar , sifted
about 25g shredded coconut
36 mini eggs
orange or yellow icing for beaks
black writing icing tube

Steps:

  • Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
  • Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).
  • Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast - stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.
  • Spread some of the frosting generously over the top of the cooled cakes - you don't have to go right to the edges. Once you've done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.
  • Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.

Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

WHITE CHOCOCONUT CUPCAKES



White Chococonut Cupcakes image

I made this recipe up while I was bored one summer day. Coconut is the perfect summer flavor!

Provided by Chelsea

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 41m

Yield 12

Number Of Ingredients 8

1 teaspoon butter, or as needed
2 cups baking mix
1 cup milk
⅓ cup white sugar
1 egg, beaten
2 tablespoons vegetable oil
1 cup sweetened flaked coconut
¾ cup white chocolate chips, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
  • Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
  • Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
  • Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 28.4 g, Cholesterol 20.4 mg, Fat 12.1 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 298 mg, Sugar 15.5 g

COCONUT-FILLED CHOCOLATE CUPCAKES



Coconut-Filled Chocolate Cupcakes image

If you are nuts about chocolate and coconut, this is definitely the cupcake for you. The chocolate ganache is so tempting, you just might end up with a shortage of frosting!-LuAnn Klink, Frostburg, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 26 cupcakes.

Number Of Ingredients 22

1 large egg white
Dash salt
1 cup sweetened shredded coconut
1 tablespoon all-purpose flour
2 tablespoons sugar
BATTER:
2/3 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
3/4 teaspoon baking soda
1 cup buttermilk
1/2 cup water
GLAZE:
2 cups sugar
1/2 cup milk
1/2 cup shortening
1 cup semisweet chocolate chips
Toasted unsweetened coconut flakes and chocolate curls

Steps:

  • For filling, place egg white and salt in a small bowl; let stand at room temperature for 30 minutes. Combine coconut and flour; set aside. Beat egg white on medium speed until soft peaks form. Gradually add sugar, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup at a time; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk and water. Fill paper-lined muffin cups half full. Drop filling by teaspoonfuls into center of each cupcake. Cover with 2 tablespoons batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For glaze, in a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from the heat; stir in shortening and chocolate chips until melted. Beat until thickened. Spread over cupcakes and garnish with toasted coconut and chocolate curls.

Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST CHOCOLATE COCONUT CUPCAKES



The Best Chocolate Coconut Cupcakes image

Provided by Ashley Manila

Number Of Ingredients 24

3 tablespoons coconut OR canola oil
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs + 1 large egg yolk, at room temperature
1 teaspoon vanilla
3/4 cup + 2 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup full fat sour cream
1/2 cup hot coffee OR hot water
1 cup heavy whipping cream
3/4 cup plus 2 tablespoons granulated sugar
1 stick butter, at room temperature
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
4 ounces sweetened shredded coconut
6 ounces unsalted butter, very soft
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons coconut milk
1 (7 ounce) package sweetened flaked coconut, divided

Steps:

  • Preheat oven to 350º F.
  • Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
  • Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
  • Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
  • In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  • In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
  • Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  • In a small, deep heavy-bottom pot heat the heavy cream, sugar, and butter over medium-high until the sugar has completely melted; whisk well to combine.
  • Whisk the cornstarch and vanilla into the cream mixture and bring to a boil.
  • Continue cooking the mixture until thick, about 1 minute.
  • Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
  • Beat butter with an electric mixer in a large bowl until smooth; add vanilla extract.
  • Gradually add confectioners sugar to butter, beating until well blended. Don't worry if it looks dry!
  • Add milk into butter mixture and beat until smooth.
  • Fold half the coconut into the icing.
  • Sprinkle remaining coconut over cupcakes.
  • Once cupcakes are cooled, cut a small hole in the center of each cupcake. Place a tablespoon of filling in the center of each cupcake, then top with buttercream. Top each cupcake with toasted or untoasted coconut, and serve!

WHITE CHOCOLATE-COCONUT CUPCAKES



White Chocolate-Coconut Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 12 cupcakes

Number Of Ingredients 0

Steps:

  • For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
  • For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.

WHITE CHOCOLATE CUPCAKES WITH CANDIED KUMQUATS



White Chocolate Cupcakes with Candied Kumquats image

Categories     Cake     Milk/Cream     Chocolate     Citrus     Egg     Dessert     Bake     Valentine's Day     Kid-Friendly     Cream Cheese     Kumquat     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 18

Number Of Ingredients 18

Cupcakes
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 cup canned unsweetened coconut milk*
3 large egg whites
Frosting
4 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
6 ounces (3/4 of 8-ounce package) cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
Candied Kumquatsepi:recipelink

Steps:

  • Preheat oven to 325°F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
  • Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
  • Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
  • Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
  • For frosting:
  • Stir white chocolate in metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, butter, sugar, vanilla, and salt in medium bowl until fluffy. Gradually beat in melted white chocolate. Let cool until thickened to spreadable consistency.
  • Spread frosting over cupcakes. Drain Candied Kumquats; arrange kumquats decoratively atop cupcakes. (Can be assembled 2 hours ahead. Let stand at room temperature.)
  • *Coconut milk is available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

WHITE CHOCOLATE COCONUT CAKE



White Chocolate Coconut Cake image

This delicious homemade White Chocolate Coconut Cake is SO moist and flavorful! White chocolate and coconut are the perfect combination!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 17

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
1 1/3 cup (303g) canned Coconut Milk (not coconut cream)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) coconut extract
1 stick (113 g) unsalted butter, softened
1 package (8oz) ((226g) full fat cream cheese - it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.
2 (4oz) (113.5g) white chocolate baking bars - I used Ghirardelli
3 Tablespoons (12g) milk - for melting the white chocolate
1 teaspoon (4g) coconut extract
6 cups (690g) powdered sugar (sift then measure)
**One 14oz package (396g) Sweetened Shredded Coconut (to press into the frosted cake)

Steps:

  • For the CakePreheat the oven to 325 degrees F Grease and flour your pans & also add circles of parchment to the bottom of your pans. We used three 8 inch cake pans. You could also use two 8 inch round pans. *The baked layers using 3 pans are a little thinner than our usual--about 1 inch thickness...but we wanted the extra layer of filling that three layers gives us! Heat the coconut milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces, the smaller the pieces the easier it will melt. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Allow to cool down before using. Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside. In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy Add the eggs one at a time, mixing after each until the yellow is blended in. Add the vanilla and coconut extracts. Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture). Mix until just combined, do not over mix and do not mix above medium speed. Pour batter into prepared pans- if baking in three 8 inch pans, bake at 325 for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. If using two 8 inch pans, bake at 350 for 30 to 35 minutes. Let cool 10 minutes in the pans on a cooling rack and flip out. For the White Chocolate Coconut Cream Cheese FrostingFirst, cut/chop the white chocolate into very small pieces. This will ensure easy melting. Put into a microwave safe bowl and add 3 Tablespoons milk. Microwave for 15 seconds- let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further. Stir. Be careful not to overheat the white chocolate. The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted. Let it cool to before using. Do not refrigerate to cool because it would firm up quickly. In the bowl of your mixer add the softened butter and cream cheese. Mix on medium speed until smooth. Add the white chocolate mixing until combined. Add the coconut extract. Gradually add powdered sugar mixing on low sped until combined and smooth. The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading. Assembling the CakePlace first cake layer on the pedestal. Spread with a layer of white chocolate coconut cream cheese frosting. Repeat for the next layer and top with final layer. Frost the cake and press shredded coconut into the frosting, covering the entire cake. Enjoy!

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Coconut Cupcakes With White Chocolate Cream Cheese Frosting image

As adults we expect more. These are not your ordinary cupcakes. This cupcake supplies more flavor per bite. Using the coconut milk (DO NOT use Cream of coconut), instead of whole milk will help to intensify the flavor. This recipe comes from Cuisine at Home. Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

Steps:

  • Preheat oven to 350°F.
  • Line a regular sized muffin tin with cupcake papers.
  • Sift flour, baking powder and salt together in a bowl.
  • In a measuring cup combine egg whites, coconut milk and extracts.
  • Cream together sugar and butter with an electric mixer on medium speed.
  • Blend until butter lightens in color and texture, 4 minutes.
  • Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
  • Fold in coconut using a rubber spatula.
  • Scoop batter into prepared tin, filling each about 3/4 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
  • Cool in the pan 5 minutes; remove completely.
  • For frosting, beat cream cheese and butter with an electric mixer until smooth.
  • Add melted white chocolate and lime juice; beat to blend.
  • Add powdered sugar and beat until smooth (it will be gooey).
  • Spread 3 Tbsp frosting on each cupcake.
  • Top cupcakes with coconut.

CHOCOLATE COCONUT CUPCAKES



Chocolate Coconut Cupcakes image

Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut!

Provided by Tessa Arias

Categories     Dessert

Time 50m

Number Of Ingredients 19

5 ounces (142 grams) bittersweet chocolate, (finely chopped)
1/3 cup (28 grams) Dutch-process cocoa
1/2 cup boiling water
3/4 cup (95 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup full-fat canned coconut milk, (shaken well or whisked until somewhat smooth)
1/4 cup melted virgin coconut oil
2 large eggs plus one egg yolk, (at room temperature)
2 teaspoons white vinegar
1 teaspoon vanilla extract
3 cups (375 grams) powdered sugar, (sifted)
8 ounces (227 grams) unsalted butter, (at room temperature)
1/4 teaspoon fine salt
1/2 to 1 teaspoon coconut extract
2 tablespoons full-fat canned coconut milk
1 cup (85 grams) shredded sweetened coconut

Steps:

  • In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
  • Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
  • In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
  • Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
  • Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
  • Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
  • Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
  • Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

WHITE CHOCOLATE-COCONUT COOKIES



White Chocolate-Coconut Cookies image

Lime and coconut combine with white chocolate for a unique cookie experience.

Provided by jowolf2

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 30m

Yield 24

Number Of Ingredients 11

cooking spray
½ cup butter, softened
6 tablespoons brown sugar
6 tablespoons white sugar
1 large egg, beaten
1 fresh lime
1 cup all-purpose flour
1 cup white chocolate chips
½ teaspoon baking soda
1 pinch salt
2 cups finely shredded coconut, divided, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
  • Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
  • Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
  • Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
  • Bake in the preheated oven until lightly browned around the edges, about 10 minutes.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 16.8 g, Cholesterol 19.5 mg, Fat 11.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 74.7 mg, Sugar 11.3 g

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Steps:

  • Preheat 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 extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  • Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  • While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
  • Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHOCOLATE COCONUT CUPCAKES



Chocolate Coconut Cupcakes image

This is the "Toasted Coconut Cupcakes" recipe from Vegan Cupcakes Take Over The World. I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil. If you want to use a full can of coconut milk, just double the recipe. Enjoy!

Provided by Wish I Could Cook

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 10

1 cup flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 cup coconut milk
3/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup shredded coconut

Steps:

  • Preheat over to 350 degrees.
  • Mix together the flour, cocoa, baking powder and salt.
  • Melt the shortening over low heat. (Once melted, turn the heat off, but leave on stove so it doesn't solidify.).
  • In a separate bowl mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted shortening.
  • Add the flour mixture in batches. Mix until smooth.
  • Fold in the coconut.
  • Fill cupcake liners 2/3 full.
  • Bake for 25 minutes until a toothpick inserted into the center comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 239.9, Fat 10.1, SaturatedFat 6.3, Sodium 113.8, Carbohydrate 37, Fiber 1.3, Sugar 27, Protein 1.9

PERFECT COCONUT CUPCAKES



Perfect Coconut Cupcakes image

Soft and fluffy Coconut Cupcakes topped with coconut buttercream.

Provided by Jessica Holmes

Categories     Cupcakes

Time 1h20m

Number Of Ingredients 14

50 grams (1/2 cup) desiccated coconut*
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature, roughly chopped
150 grams (3/4 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
210 grams (1 and 1/2 cups) plain flour or all purpose flour
1 and 1/2 teaspoons baking powder
Pinch of salt
180 ml (3/4 cup) full fat canned coconut cream or coconut milk, stirred
170 grams (1.5 sticks) butter, room temperature, roughly chopped
1 teaspoon vanilla extract
500 grams (4 cups) icing sugar or powdered sugar, sifted
3-4 tablespoons full fat canned coconut milk or coconut cream, stirred
Coconut flakes, to decorate

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
  • Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown. Set aside to cool.
  • In a large mixing bowl, add butter and sugar. Beat together using an electric mixer until pale and creamy. Add vanilla and egg and beat briefly until combined.
  • Add flour, baking powder, salt and toasted coconut. Then add coconut cream. Beat on a low speed until a thick and creamy cake batter forms. Don't over mix.
  • Spoon out cake batter into your prepared liners and bake for approximately 18-20 minutes or until golden. Leave cupcakes to cool completely on a wire rack.
  • Add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps.
  • Scrape down the sides of the bowl. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry - this is fine.
  • Next, add 250 grams (2 cups) sugar, along with 2 tablespoons of coconut cream. Beat on medium speed until mixture is thick and creamy.
  • Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.
  • If the buttercream is too thick, add an extra tablespoon or two of coconut cream. To finish, remove your mixer, and give your buttercream a good stir by hand using a spatula - this helps to eliminate any air bubbles.
  • Transfer your buttercream to a piping bag fitted with a large star tip. Frost swirls of buttercream onto each cupcake. Sprinkle over flaked coconut.

Nutrition Facts : ServingSize 1 cupcake, Calories 518 calories, Sugar 53.8 g, Sodium 63.9 mg, Fat 25.6 g, SaturatedFat 17.2 g, TransFat 0 g, Carbohydrate 69.6 g, Fiber 1.2 g, Protein 3.2 g, Cholesterol 66.6 mg

COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Coconut Cupcakes with White Chocolate Frosting image

Provided by Kimberly Kennedy

Categories     Mixer     Chocolate     Dairy     Egg     Fruit     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 18

Cupcakes
1/2 cup coconut cream (not cream of coconut) or milk
3 large egg whites
1/2 teaspoon pure vanilla extract
1 1/2 cups cake flour
2 teaspoons baking powder
6 tablespoons (3 ounces) unsalted butter, softened
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup desiccated or unsweetened coconut, finely ground in a food processor
1/2 cup sweetened dried coconut
White chocolate frosting
6 ounces white chocolate, finely chopped
1 3/4 cups powdered sugar
1/4 cup milk
4 ounces (8 tablespoons) butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • To Make the Cake
  • 1. Preheat oven to 350°F. and set oven rack in the middle position. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner.
  • 2. In a small bowl, whisk together the coconut cream, egg whites, and vanilla extract to combine. In another bowl, or over parchment paper, sift together the flour and baking powder.
  • 3. Beat the butter and salt together in an electric mixer fitted with a whisk until creamy and smooth and while continuing to beat add sugar in a steady stream. Beat on medium speed until light and fluffy, 2-3 minutes, stopping to scrape down the sides of the bowl as necessary.
  • 4. Add one-third of the dry ingredients along with one-third of the coconut cream mixture and beat on low speed until just combined. Add the remaining dry ingredients and coconut cream mixture in two alternating batches, beating between each addition to fully incorporate. Add the dried, ground coconut and sweetened dried coconut with the last addition of dry ingredients. Scrape down the bowl and give a final stir with a sturdy rubberspatula.
  • 5. Fill each cupcake cup about two-thirds full and knock the pan on the countertop once or twice to release air bubbles and even the surface of the batter. Place pan in oven. After 10-12 minutes, rotate the pan 180 degrees and continue to bake until cake springs back when lightly pressed in the center and a cake tester or wooden skewer emerges with crumbs clinging to it. Total baking time will be 20-22 minutes.
  • 6. Cool pan on a cooling rack for 5 minutes, then remove the cupcakes from the pan to the rack and let cool completely.
  • To make the frosting
  • 1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
  • 2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.
  • 3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes. (Frosting can be kept for a day in the refrigerator or at room temperature. Refrigerated frosting will need to soften at room temperature before spreading.)

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