Coconut Cupcakes w/ Coconut Buttercream

If you like coconut, you will love these cupcakes.  They are seriously delicious.  And every time I make them, they turn out. I even love them without frosting!  If I want a coconut treat, this is what I’ll make.  The cake is so moist, and I absolutely love the coconut flavor from the milk and shredded coconut.  Then to top it off, the frosting is rich, and smells divine.  

Coconut Cupcakes (From Martha Stewart’s Cupcakes book) makes about 20

1 3/4 C all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 C packed sweetened shredded coconut

3/4 C (1 1/2 sticks) unsalted butter, room temp (I use salted and omit the salt)

1 1/3 C Sugar

2 large whole eggs plus 2 egg whites, room temp

1 1/2 tsp vanilla extract

3/4 C unsweetened coconut milk (I find mine in the Asian food isle. I shake the can before I open it, then stir it all up before using it. After that, I stick what’s left in the fridge to use for my next batch something else)

Preheat oven to 350 degrees. Line muffin tins with liners

Whisk together flour, baking powder and salt.

Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture

With an electric mixer on med-hi, cream butter and sugar until pale and fluffy.

Gradually beat in whole eggs, whites and vanilla, scraping down sides of bowl as needed.

Reduce speed to low, add flour mixture in 3 batches, alternating with 2 additions of coconut milk, and beating until combined after each.

Divide batter evenly among lined cups, filling 3/4 full. Bake about 20 minutes (I only baked mine for 16) Remove from oven and turn out onto wire racks to cool completely

and if you want to eat them all right now, I totally don’t blame you.

Martha uses a 7 min frosting in her book, but I decided to try a coconut buttercream instead.

Coconut Buttercream (Adapted from one of Martha’s basic buttercreams)

1 stick butter room temp

1 1/2 C powdered sugar

1/2 tsp coconut extract

1/4 tsp vanilla extract

1-2 Tblsp whipping cream (or milk)

cream the butter (hand or standing mixer works fine)

add the powdered sugar, 1/2 C at a time, mixing it in completely before adding more

mix in the extracts

to thin it out a bit, for easier spreading or piping, add some milk or cream

**I only frosted about 1/2 the cupcakes with this recipe. 

So if you want them all frosted, double the recipe, or just put less frosting on each cake**

I used Wilton tip 1M in a disposable pastry bag to pipe the tops

And then I thoroughly enjoyed one! (or maybe two…)