COCONUT MILK CUPCAKES WITH COCONUT CREAM CHEESE FROSTING AND FRE
I found this on bakespace and thought it sounded amazing! Originally posted on vanillagarlic.blogspot.com
Provided by TeksGlutes
Categories Dessert
Time 42m
Yield 20 Cupcakes
Number Of Ingredients 14
Steps:
- CUPCAKES:.
- Preheat the oven to 350°F Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
- Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
- Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
- Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
- FROSTING:.
- Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
- Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
- Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.
Nutrition Facts : Calories 356.2, Fat 19.9, SaturatedFat 13.1, Cholesterol 70.9, Sodium 209.3, Carbohydrate 42.3, Fiber 1.2, Sugar 29.5, Protein 3.7
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Max maverick
[email protected]Overall, I thought these cupcakes were okay. They weren't the best I've ever had, but they weren't bad either.
Claudia Yamega
[email protected]These cupcakes were a bit dry. I think I needed to add more milk to the batter.
Kainat Asghar
[email protected]I wasn't a big fan of the frosting. It was too sweet and rich for my taste.
Shahzad Chabal
[email protected]I've made these cupcakes several times and they always turn out perfect. They're a great recipe to have on hand for any occasion.
Hope Obasi
[email protected]These cupcakes are amazing! I love the combination of coconut and cream cheese.
Brym Deen
[email protected]Overall, I thought these cupcakes were pretty good. I would make them again, but I would reduce the amount of sugar in the frosting.
Rohan yt
[email protected]I had some trouble getting the cupcakes to rise properly. I think I might have overmixed the batter.
S AJIN
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good.
Joslyn Brown
[email protected]I've tried many coconut cupcake recipes, but this one is by far the best. The cupcakes are moist and flavorful, and the frosting is to die for.
John Landrove
[email protected]The cupcakes were easy to make and the frosting was delicious. I would recommend this recipe to anyone.
SUJA MD GOLAM MOSQUE (Suja-babu)
[email protected]I made these cupcakes for my daughter's birthday and they were a huge success! She and her friends loved them.
cookie monster gatcha
[email protected]These cupcakes were a hit at my party! Everyone loved the moist texture and the creamy frosting. I will definitely be making them again.