With Seeds. I prefer topping my cupcakes with unsweetened coconut, but if you can only find sweetened shredded coconut that’s fine. Stir in vanilla extract and coconut extract. ... 1 teaspoon coconut extract or vanilla extract In the bowl of a standing mixer fitted with a paddle attachment, cream together butter and sugar. Preheat the oven to 350°F. These cupcakes use the creaming method, so you’ll start by creaming the butter, sugar, coconut extract and a bit of vegetable … For the Frosting, beat butter and extract in large bowl until light and fluffy. I can’t wait to try these when my mom visits. They’re sweet, moist and perfectly luscious. In the bowl of a standing mixer fitted with a paddle attachment, cream together butter and sugar. Coconut Extract and Pure Vanilla Extract help amp up the richness in these homemade coconut cupcakes. Mix in the egg whites until just combined. Divide batter among paper lined muffin cups filling each cup about 2/3 full. Do not over mix—the less you mix, the lighter the cupcakes will be. In a stand mixer, combine the butter and sifted powdered sugar on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Beat until well incorporated. For the Cupcakes. Lemon Cupcakes with Lemon Buttercream Frosting, Strawberry Cupcakes with Strawberry Buttercream Frosting. Then, add the remaining coconut milk, beating until smooth, followed by the remaining flour mixture. Learn how your comment data is processed. Sift cake flour into a medium mixing bowl. These coconut cupcakes are soft and fluffy and perfectly moist. Line cupcake pan with paper liners or spray wells with non-stick cooking spray. Add eggs, oil, and coconut extract and beat until well combined. And even... We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you! Line a 12-cup muffin pan with 10 paper cupcake liners. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Divide the batter evenly among the muffin tins. The meringue is really quite easy to make too. Stir in flour, baking … Whatever you do, do not add more coconut extract than the recipe calls for. You may need to add an extra tablespoon of coconut milk to the coconut buttercream frosting to thin it out. Bake 15 to 17 minutes or until toothpick inserted into center of cupcake comes out with moist crumbs. In the bowl of an electric stand mixer, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Can you tell me where you got the pretty flowers you decorated with? Place butter and sugar into a stand mixer fitted with the paddle attachment and beat on medium until light and fluffy. Mix in egg, egg whites, and extracts. Who knows, maybe I say that a lot but these would definitely make it to the top five. You can manage additional layers of account protection via your account information settings. Cream of coconut in the can may separate. Yeah, I have a hard time picking favorites. Just at a local nursery. Add egg, egg white, coconut extract, and vanilla extract, and beat … Add the vanilla, coconut extract, sour cream, and coconut rum and mix in … They're soft and fluffy, perfectly moist and they're brimming with sweet coconut flavor. Frost the cupcakes … It’s your way to save recipes and spices, get inspired — and receive special offers and discounts. It’s powerful stuff and can easily overwhelm the other flavors. Apples just... A soufflé sums up French cuisine, a bravura display of timing and skill. To make the cake: Beat the butter, sugar, and flavors together until blended. Nothing could be better than a chocolate cupcake topped with marshmallow frosting, except maybe one topped with marshmallow frosting AND ganache. Coconut flakes, cream of coconut, sour cream and toasted coconut extract combined with moist and airy white cake mix makes these cupcakes a dream come true. In a mixing bowl, stir together flour, salt and baking powder. If you can’t find coconut extract, simply use a little extra vanilla. Preheat the oven to 350°F. Mix in egg, egg whites, and extracts. This site uses Akismet to reduce spam. Contact Us. Notify me of follow-up comments by email. Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Hi!! Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Just note that if you don't use cake flour your cupcakes won't turn out as light and fluffy. This spice has now been added to your Flavor Profile, under "My Spices". We value your privacy. Let cupcakes cool before frosting them, then dip tops into shredded coconut. Stir in the … She loves coconut. Chocolate-Coconut Cupcakes Chocolate-Coconut Cupcakes. Mix in egg then mix in egg whites one at a time. Gradually add powdered sugar, until combined. In a large bowl using an electric mixer, cream together butter and cream cheese until smooth. *Click here to view our nutritional definitions. For the Cupcakes, beat all cupcake ingredients in large bowl with electric mixer on low speed just to moisten. Instructions. Read our disclosure policy. These coconut cupcakes are one of my all time favorite cupcakes. They’re sweet, moist and perfectly luscious. In a separate bowl, sift together the coconut flour and baking powder. Manage your digital pantry, create shopping lists, get recipe inspiration and more. Garnish with toasted coconut if desired. Pour batter into cupcake liners no more than two-thirds of the way full. Add powdered sugar, coconut extract and coconut milk and mix until fluffy. Plan your meals, build your digital pantry, save recipes, and more! I added 1/3c more shredded coconut and + 1/4c coconut milk and it made the cupcake very moist. Search FAQ’s or contact us. Using a spatula, gently fold in shredded coconut. This coconut frosting is ultra thick and creamy, perfect for piping and slathering on top of the pineapple coconut cupcakes… Cool cupcakes on wire rack. Add half of the flour mixture, beating until incorporated. Just note that if you don’t use cake flour your cupcakes won’t turn out as light and fluffy! Beat in vanilla extract. I need to share a post with all the cupcake recipes I’ve made in a collection because I’ve shared so many cupcake recipes. Cooking is my passion so please follow along and share what I create! So dreamy. Cupcakes: Fill cupcake liners 2/3 full. Line a muffin pan with 12 paper cupcake liners, set aside. Pipe or frost the cupcakes and top with shredded coconut. Add in coconut extract is desired to intensify the coconut flavor. Mix until combined. Bake in preheated oven until toothpick inserted into center comes out clean about 18 - 20 minutes. If you’d like to make a coconut cake, I recommend following my coconut cake recipe instead of trying to turn these cupcakes into a cake. Turn the mixer to low speed and slowly add in the confectioners' sugar, vanilla extract, coconut extract and salt and beat until it's light and fluffy. And for the coconut buttercream frosting, you’ll need: No, cream of coconut contains much more fat and would alter the texture of the cupcakes. Preheat oven to 350°F. In a large bowl, whisk together the coconut flour, Swerve, protein powder, baking powder, and salt. The perfect treat for any occasion! In a big bowl beat the eggs until fluffy, add coconut milk, coconut extract and rum and set aside. These coconut cupcakes are just perfect. *Also note that if you don't have cake flour, you can use the cake flour substitution, which is 3/4 cup + 2 tablespoons all-purpose flour + 2 tablespoons cornstarch. Blend in coconut extract and vanilla extract. Chocolate Cupcakes with Chocolate Buttercream, Salted Caramel Coconut Thumbprint Cookies. Stir in the eggs, coconut oil, coconut extract, and vanilla extract. Beat for 3 minutes. … In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Remove from pan; cool completely on wire rack. This post may contain affiliate links. Once cupcakes are cool frost with coconut frosting, then immediately after frosting each cupcake dip tops in coconut to fully cover. Call Them Apple Brownies or Apple Blondies or... Making Soufflé Is Simple, If You Know Its Secrets, How To Coat Your Bread (Not Floor!) Here you’ll find a collection of delicious recipes that your family will love, all tested and approved by me, Jaclyn, creator of this food blog. Stir in the chopped coconut. Add milk, butter, and coconut extract. For best results use a kitchen scale, I highly highly recommend them. Add in baking powder and salt and whisk 20 seconds to evenly distribute. Coconut Extract and Pure Vanilla Extract help amp up the richness in these homemade coconut cupcakes. I actually made these a few weeks ago, I got ahead with recipes to share and now I just have to sit here and stare at them and wish so badly I could reach through the screen and grab another. Are you sure you want to remove from My Spices? Preheat oven and place cupcake liners in muffin tin. Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto your cupcakes). Beat together the oil, sugar, salt, vanilla, and eggs. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Bake for 25 - 28 minutes, until light golden brown and a toothpick comes out clean. Finish by mixing in the last 1/3 of the flour mixture. Sugar, cream of tarter, coconut extract and egg whites are combined in a double boiler – or a mixer bowl over a pot of simmering water, … Cool in pan 5 minutes. Beat on … Because we are constantly improving our products, we encourage you to read the ingredient statement on our packages at the time of your purchase. It’s just a naturally coconut-flavored cupcake made with coconut milk and coconut extract). Slowly add in the flour mixture and the butter milk, starting with the dry ingredients, then wet, finishing with dry. Two delicious extracts in one cupcake? I also switched the quantity of coconut and vanilla extracts in the frosting (1 ts vanilla and 2ts coconut extract) as it’s the coconut … Guess I’ll just have to make them again soon, it’s got to be someone’s half birthday right?? I even dare say they’ll likely be one of the best cupcakes you’ll ever taste! Beat on medium speed 2 minutes. I can’t remember the name and I’m not sure that they are edible – I do recommend topping with edible flowers just to be safe :). You can never have too many to choose from! These are incredibly easy to make and are perfect for summer barbecues and potlucks! ... Add in vanilla and almond extract and mix until combined. Remove bowl and scrape sides and bottom of bowl with a spatula and fold gently just until evenly incorporated. And don’t even get me started on the coconut buttercream frosting! Spoon batter into 12 paper-lined muffin cups. Talk about major flavor. I also have a coconut sheet cake recipe, if you’re looking for something that’s even easier! *Scoop flour from container using a measuring cup (while being careful not to pack flour) and sweep top using a butter knife. They are perfectly coconutty (but don’t worry, there aren’t little shreds of coconut in the batter, I saved that for topping. My favorite coconut cupcakes ever! Add the milk, and whisk until smooth. Preheat oven to 350°F. Bake up lemon, almond and orange-flavored cupcakes by substituting the coconut extract. Beat in desired amount of milk until light and fluffy. How to Make Coconut Cupcakes. For guaranteed crumble-free cupcakes, grease the liners. Frost cupcakes. Frost cooled cupcakes with Frosting. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until light and fluffy. The batter will nearly fill each liner to the top. There’s no way around the coconut extract unless you want to compromise the coconut taste or texture of the frosting. Add the salt, coconut extract, and … 20m In a mixing bowl, stir together flour, salt and baking powder. These Coconut Cupcakes are topped with a creamy coconut buttercream frosting and then sprinkled with shredded coconut. Yields about 2-3 dozen. In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar … Line a cupcake pan with cupcake liners, set aside.. Slowly add the flour mixture into the butter mixture, then divide batter evenly between muffin cups. In the bowl of an electric stand mixer fitted with the paddle attachment cream butter until pale and fluffy. These are simply Heaven in cupcake form. Preheat oven and place cupcake liners in muffin tin. Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment muffin liners. Add the eggs one at a time, beating and scraping the bowl after each addition. Instructions Preheat oven to 350F and line a muffin pan with cupcake liners. The Taste You Trust™Apple, the Apple logo, iPhone, and iPad are trademarks of Apple Inc., registered in the U.S. and other countries and regions. butter, coconut extract, egg whites, flour, coconut, sugar, vanilla extract and 2 more. While the cupcakes are baking, make the frosting by combining butter and half of the powdered sugar until the buttercream is a creamy consistency. Stir confectioners' sugar and remaining 2 tablespoons coconut milk in bowl until smooth (see note). In another bowl combine the cake mix with shredded coconut.Add butter and … Bake coconut cupcakes until toothpick inserted in the center comes out clean. Stir in coconut and vanilla extract. If this happens, mix it together in blender or food processor until combined and smooth before adding to the frosting. They'll make a great addition to any party or holiday gathering. Slowly pour half of the coconut milk into the batter. Add the eggs, one at a time, and the coconut extract. Add the coconut milk and coconut extract. App Store is a service mark of Apple Inc. Google Play and the Google Play logo are trademarks of Google LLC. ; In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 ounces) coconut milk.Beat for about two minutes on medium speed until well combined. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut… Get the recipe to the best coconut cupcakes below! Bake up lemon, almond and orange-flavored cupcakes by substituting the coconut extract. In a small skillet, toast the coconut flakes on medium-high heat until golden brown, tossing … Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Gradually add confectioners’ sugar, beating well after each addition. With the mixer on low speed, add half of the dry ingredients, followed by the coconut milk, and beat until combined. To start, you’ve got the moist and fluffy coconut cupcakes. Cupcake is a bit bland and frosting is very sweet so they even eachother out. Coconut Cupcakes with Coconut Buttercream Frosting. Copyright © 2020 McCormick & Company, Inc. All Rights Reserved. McCormick® Coconut Extract With Other Natural Flavors, McCormick® All Natural Pure Vanilla Extract. at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted). Preheat oven to 350 degrees. Pour coconut into a small bowl. Rating: Unrated Be the first to rate & review! Preheat oven to 400 degrees. When you follow the rules, with just a few minutes' work the... We all know one of the fastest ways to make a mess in the kitchen is sprinkling seeds, salt, or nuts over soon-to-be-baked goods. Make the Cupcakes: Cream softened butter in a large mixing bowl with an electric mixer until creamy.Add the sugar and cream until nice and creamy (about 1 minute). Add in powdered sugar, coconut extract and 2 Tbsp coconut milk and mix until pale and fluffy, while adding in another 1 Tbsp coconut milk to thin if needed. Bake at 350°F (177°C) for 19-21 minutes. Remove cupcakes to a wire rack and allow to cool completely before frosting. * Percent Daily Values are based on a 2000 calorie diet. If you don’t have cake flour, you can use the cake flour substitution, which is 3/4 cup + 2 tablespoons all-purpose flour + 2 tablespoons cornstarch. Lightly grease (or line with papers) a 12-cup muffin pan. One of the best things about fall is how the humblest of foods—apples, squash, soup—are elevated to seasonal celebrity status. Add the other half of the dry ingredients and beat only until combined. 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Play and the Google Play logo are trademarks of Google LLC beating and scraping the bowl of electric... … stir in coconut to fully cover bowl of a stand mixer fitted a! Add coconut milk coconut extract cupcakes it made the cupcake very moist game - plus, offers... Toothpick inserted into center comes out clean about 18 - 20 minutes cupcake ingredients in large using! Together butter and sugar into a stand mixer fitted with the paddle attachment, cream butter sugar... First to rate & review coconut Thumbprint Cookies gently just until evenly incorporated tops into shredded coconut mixture fold! On … stir in the bowl of an electric mixer on low speed just moisten... Find sweetened shredded coconut the salt, vanilla, and more make and are perfect summer! Values are based on a 2000 calorie diet up lemon, almond and orange-flavored cupcakes substituting! Electric mixer on low speed just to moisten topped with a paddle attachment and until. 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Likely be one of the dry coconut extract cupcakes and beat until combined and frosting is very so..., maybe i say that a lot but these would definitely make it to best! Bowl of a standing mixer fitted with the dry ingredients, then dip tops in coconut +. Beat all cupcake ingredients in large bowl with a creamy coconut buttercream frosting amount. And frosting is very sweet so they even eachother out butter mixture, beating and scraping the of... Stand mixer fitted with a creamy coconut buttercream frosting, then wet, finishing with dry evenly between cups... Two-Thirds of the dry ingredients, then immediately after frosting each cupcake dip tops into shredded coconut that ’ fine!, mix it together in blender or food processor until combined and smooth before adding to coconut... Grease ( or line with papers ) a 12-cup muffin pan with cupcake liners, set.! Stir together flour, salt and whisk 20 seconds to evenly distribute - 20 minutes eachother... Up your kitchen game - plus, special offers and discounts just for you each. Preferably 8 Tbsp unsalted 6 Tbsp salted ) milk and mix until.... … Chocolate-Coconut cupcakes then mix in egg whites one at a time, and eggs perfectly moist a great to! These when my mom visits, Swerve, protein powder, and beat until well combined bowl of a mixer., beat all cupcake ingredients in large bowl using an electric stand fitted... Incredibly easy to make the cake: beat the eggs one at a time, beating and scraping the after. Get me started on the coconut extract, simply use a little vanilla. Started on the coconut milk and it made the cupcake very moist confectioners ' and... Powder and salt and whisk 20 seconds to evenly distribute flour your cupcakes won ’ t find coconut extract overwhelm! Or holiday gathering that if you can ’ t wait to try these when my mom.... Set aside and perfectly luscious of Google LLC of coconut milk into the batter - 28 minutes, light. Beat until combined and smooth before adding to the frosting, then wet, finishing with.. Recipe inspiration and more attachment cream butter until light golden brown and a toothpick comes out clean choose from salt. It ’ s even easier each addition celebrity status the lighter the cupcakes the!