Anytime I go to a gourmet cupcake shop, I always select a coconut cupcake. I don’t know what it is, but I like the sweetness of coconut – its just plain perfect for me!
So when MissouriFarmChick told me that she recently made some coconut cupcakes in our polka dot baking cups, I begged her for the recipe. Ok, well maybe I didn’t exactly beg…I asked I really like to try recipes that friends have tried and recommend. So here is the recipe, courtesy of MissouriFarmChick from MyKitchenAddictions.com
FOR THE CUPCAKES:
2 cups all-purpose flour
1½ tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
2 cups sugar
5 eggs (at room temperature)
1 cup coconut milk
1 tsp coconut extract
3½ oz Angel Flake sweetened, shredded coconut
FOR THE GLAZE:
2 tbsp coconut milk
1/2 tsp coconut extract
1/2 – 1 cup confectioners’ sugar, sifted
FOR THE CUPCAKES: Preheat oven to 325°F. Line two 12-cup cupcake pans with baking cups. In a large bowl, whisk together flour, baking powder and salt. In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared cupcake pans and bake until a cake tester comes out clean when inserted in the middle of a cupcake, approximately 30-35 minutes.
FOR THE GLAZE: Whisk together coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out). Cool cupcakes in pans for 5-10 minutes before removing. Drizzle with glaze while cupcakes are still warm. Sprinkle the top of each glazed cupcake with shredded coconut.
Thanks MissouriFarmChick for sharing!