Best 2 Double Coconut Cupcakes Recipes
Indulge in the tropical delight of Double Coconut Cupcakes, a symphony of flavors that will transport your taste buds to paradise. These cupcakes are a harmonious blend of coconut and creamy goodness, featuring a tender coconut cupcake base, a luscious coconut cream cheese frosting, and a toasted coconut topping. The coconut cupcake batter is infused with coconut milk and extract, resulting in a moist and flavorful base that perfectly complements the velvety coconut cream cheese frosting. The frosting is a delightful balance of tangy cream cheese and sweet coconut, while the toasted coconut topping adds a delightful textural contrast and a burst of nutty flavor. These Double Coconut Cupcakes are not only a feast for the senses but also a delightful treat that will satisfy any sweet craving.
Check out the recipes below so you can choose the best recipe for yourself!
DOUBLE-COCONUT CUPCAKES
Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
- Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g
DOUBLE-COCONUT CUPCAKES
Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
- Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g
Tips:
- To achieve the best flavor and texture, make sure to use room temperature ingredients. This will help the ingredients blend together smoothly and evenly, resulting in a light and fluffy cupcake.
- To measure the flour accurately, use the spoon and level method. Fluff up the flour in the container, then spoon it into the measuring cup and level it off with a knife.
- Do not overmix the batter. Overmixing can result in tough, dense cupcakes. Mix the batter just until the ingredients are combined.
- For a moist and tender crumb, do not overbake the cupcakes. Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done.
- Allow the cupcakes to cool completely before frosting. This will help the frosting set properly and prevent it from melting.
Conclusion:
These double coconut cupcakes are a delightful treat that combines the flavors of coconut and vanilla in a moist and fluffy cupcake. The cupcakes are topped with a rich and creamy coconut frosting, making them the perfect dessert for any occasion. With their simple ingredients and easy-to-follow instructions, these cupcakes are a great choice for bakers of all skill levels. By following the tips provided in this article, you can ensure that your double coconut cupcakes turn out perfectly every time.
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