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Coconut Cupcakes

5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Cupcake
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 48 mini cupcakes
Author: Swah

Ingredients

Cupcakes

  • 170 g butter room temperature
  • 1 cup caster sugar
  • 3 eggs room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup coconut milk
  • 1 cup toasted coconut shredded or desiccated

Coconut Icing

  • 170 g butter room temperature
  • 1/4 cup coconut milk
  • 1 tsp vanilla extract
  • 2-3 cups icing sugar
  • 1 cup toasted coconut
  • Untoasted coconut to decorate

Instructions

Cupcakes

  • Preheat oven to 170°C. Line 2 x 24 mini-muffin tins with cupcake papers.
  • Spread 2 cups of coconut onto a baking tray in an even layer. Please note 1 cup goes into the cupcake batter and 1 cup is reserved for the icing. Toast until golden brown which will only take around 2 minutes (watch like a hawk!)
  • Cream the butter with an electric mixer until smooth in a large bowl.
  • Gradually add the sugar and beat for 3 minutes until fluffy.
  • Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  • In a separate bowl sift the flour, baking powder and baking soda. Alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry.
  • Mix until just combined, then stir in 1 cup of toasted coconut.
  • Fill cupcake liners about 3/4 full with mixture and bake for 12-15 minutes until lightly golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Coconut Icing

  • Cream the butter and icing sugar together until well mixed.
  • Add in the vanilla, coconut milk and toasted coconut.
  • Beat until icing is light and fluffy.
  • Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes. Sprinkle with coconut.