Coconut Cupcakes

I love coconut but I have noticed not many people do and I think it is because they have never tried it so they are scared to try new things. But I can assure you these cupcakes taste fantastic and they have a great texture. So don't be scared to try them! They are light, fluffy and quite sweet.

So here is the recipe for the fluffy Coconut Cupcakes-

Ingredients for 12 Coconut Cupcakes-

Coconut Cupcakes:

• 113 grams unsalted butter, softened
• 130 grams granulated white sugar
• 3 large eggs
• 1-teaspoon pure vanilla extract
• 195 grams all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4-teaspoon salt
• 1/4-cup (60 ml) milk

Buttercream Frosting:

• 230 grams confectioners’ sugar (icing or powdered sugar), sifted
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream

To top:

• 200g desiccated coconut

Preheat the oven to 180°C/350°F/gas mark 4

• Line a 12 hole muffin tin with the cases.
• Beat the butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after.
• In another bowl sift flour and baking powder together. Then add salt.
• Then alternately add the flour mixture and milk to the butter and sugar. Mixing well each time.
• Scrape down the sides of the bowl and mix well to insure that all ingredients are combined.
• Evenly fill the tin and then bake until for 15-17 minutes or until a tooth pick comes out clean.
• Remove cupcakes form the in and place on a wire rack and cool 30 minuets before icing.
• For the Butter Cream- With an electric mixer beat butter until smooth.
• Add vanilla and beat until combined.
• Then on low speed beat in icing sugar bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
• Smooth the icing using a palette knife and evenly cover it in the desiccated coconut.

Now serve, and enjoy! I hope you like the Coconut Cupcake Recipe.

Happy Cupcaking!

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