So, although, the blog is starving for more posts, why not give it and to all my lovely followers a double doze. I have been obsessed with coconut lately, mostly because of the orders and utilizing leftover frostings. I tried not one, not two but three coconut cupcakes recipe and interestingly they all turned out great. Luckily I managed to take some pics as well so here is a grand post, in honor of my 2 year old baby and all the wonderful followers of BakeFresh.
Coconut Cupcakes Version 1 (with coconut milk and unsweetened coconut)
Source: A Sticky Affair
Ingredients
Shreded Coconut 1/2 cup
Flour 1 cup + 2 tbsp
Pinch of salt
Baking powder 1 tsp
Eggs 2
Egg white, 1 extra
Unsalted butter 100gm
Caster Sugar 3/4 cup
Vanilla essence 1/2 tbsp
Coconut milk 1/2 cup
Toasted coconut, for decorating (optional)
1. Using a food processor, process the coconut until very fine – about 3 or 4 minutes (If you’re using fine desiccated coconut you can skip this step).
3. In a separate bowl combine eggs and egg whites. Do not beat.
4. In another bowl, cream the butter for 1-2 minutes. Add the caster sugar a third at a time, beating for 2 minutes after each addition. After the last addition beat until the mixture is light and fluffy and sugar has almost dissolved.
5. Add the eggs a quarter at a time, beating for 1 minute after each addition or until the mixture is light and fluffy. Add the vanilla extract and beat until combined.
6. Add a third of flour mixture and beat on low speed until combined. Add half of the coconut milk and beat until combined. Repeat this process. Add the remaining third of the flour mixture and beat until thoroughly combined; do not over-beat as this will toughen the mixture.
7. Spoon mixture into cupcake papers, filling each about 3/4 full. Bake in a pre-heated oven for 18 minutes or until a fine skewer inserted comes out clean. Remove cupcakes from the trays immediately and place on a wire rack to cool completely.
Source: Home Cooking in Montana
Ingredients
All purpose flour 1 3/4 cup
Baking powder 2 tsp
Salt 1/2 tsp
Egg whites 3
Coconut milk or whole milk 3/4 cup
Vanilla essence 1 tsp
Almond essence 1/4 tsp (optional)
Sugar 3/4 cup
Unsalted butter, room temp. 1/2 cup
Sweetened shredded coconut 1 cup
5. Fold in the coconut. Scoop batter in prepared paper lined muffin tin.
6. I like to use an ice cream scoop. Much easier. Fill about 3/4 full.
Cream Cheese Frosting
Ingredients
Cream Cheese 4oz
Butter 2 1/2 tbsp
Icing Sugar 2-3 cups
Vanilla essence 1 tsp
Method
1. Beat butter and cream cheese until creamy.
2. Add in essence and icing sugar beating till combined.
3. Frost with a spatula or piping swirls with an open star tip.
Chocolate Coconut Cupcakes with Fudge frosting
Source: Baking Obsession
Ingredients
Coconut (unsweetened) 1/2 cup
Egg 1
Sugar 1 cup
Flour 1 1/4 cup
Cocoa Powder 3/4 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Sour Cream 1/2 cup
Coconut milk 160 ml
Vanilla essence 1 tsp
Butter 4oz (4 tbsp)
Method
1. Sift together all the dry ingredients except coconut.
2. In another bowl combine coconut milk, essence and sour cream.
3. Beat butter till creamy. Add sugar and beat until light an fluffy.
4. Add egg to the butter mixture and beat.
5. Alternately add dry and wet ingredients beginning and ending with dry ingredients and beat on low speed.
6. Fold in coconut until just combined.
7. Fill the paper lined muffin tray about 3/4th full.
8. Bake in a pre-heated oven at 180 for about 20 mins. Don’t overbake.
Fudge Frosting
Source: Martha Stewart
Icing sugar ¼ cup
Salt ½ tsp
Evaporated milk ¾ cup
Vanilla ½ tsp
1. Place melted chocolate chips, sugar, and salt in a medium bowl; set aside.
5. Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.
Happy birthday to your blog! Those all look scrumptious!! I love love love coconut!
Congratulations on your second year, you have nice recipes that I really like that and continue to meet many more blessings for you and your blog, the cakes are beautiful, hugs.
thanks ladies 🙂