Flaked Coconut Cupcakes

 

 

I don't even like coconut that much but I love these cupcakes.  The frosting is the most banging-est frosting ever! This is one of my Cuisine At Home recipes that has only been slightly tweaked!

 

 

 

 

 

 

Flaked Coconut Cupcakes
Adapted from Cuisine At Home

What you need:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3 large egg whites
• 3/4 cup coconut milk or 3/4 cup whole milk (not sweetened coconut milk)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temperature (1 stick)
• 1 cup sweetened shredded coconut

 

For the frosting:

• 4 ounces cream cheese, room temperature (do not use nonfat)
• 1/4 cup unsalted butter, room temperature (1 stick)
• 1 teaspoon coconut extract
• 2 ounces white chocolate, melted (30 seconds in the microwave)
• Zest of 1 lime
• Juice of 1 lime
• 1-2 cups powdered sugar
• 1 cup sweetened flaked coconut (for topping) 

What to do:

• Preheat oven to 350°F. Line a regular sized muffin tin with cupcake papers
• Sift flour, baking powder and salt together in a bowl
• In a measuring cup combine egg whites, coconut milk and extracts
• Cream together sugar and butter with an electric mixer on medium speed.  Blend until butter lightens in color and texture
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions
• Fold in coconut using a rubber spatula.  Scoop batter into prepared tin, filling each about 3/4 full
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes
• Cool in the pan 5 minutes; remove completely

 

For the frosting:

• Beat cream cheese and butter with an electric mixer until smooth
• Add melted white chocolate, lime juice and coconut extract,  beat to blend
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake
• Top cupcakes with coconut

 

 

Originally posted March 2011

 

Fresh Lime Cupcakes

 

I love citrus. Lemon is my all time favorite. However, I decided to change it up a bit and work it out with some limes that didn't include margaritas!

This recipe was super easy as it used self-rising flour in addition to all purpose flour. Fresh lime juice and lime zest are all up and through these cupcakes! It is a mild flavor but you can definitely taste the flavor.

The original recipe calls for green food coloring but I omitted it. It also called for vanilla in the frosting but I used more fresh lime juice instead. I got about 18 cupcakes out of the mix...we kept six and gave the rest away!

Fresh Lime Cupcakes
http://www.sixsistersstuff.com/2011/05/key-lime-cupcakes.html

What you need:

• 1 cup all purpose flour
• 3/4 cupself-rising flour
• 1 stick unsalted butter, room temperature
• 1 1/4 cup sugar
• 2large eggs
• 3 tablespoons fresh lime juice
• 1 tablespoon finely grated lime zest
• 3/4 cup buttermilk

What you need for the frosting:

• 1 8-ounce package cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/2cup(1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lime zest
• 1-2 tablespoons fresh lime juice

What to do:

• Preheat oven to 350°F. Line standard muffin pan with 12 paper liners.
• Whisk both flours in medium bowl.
• Beat butter in large bowl until smooth. Add sugar; beat to blend. 
• Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled).
• Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon 1/3 cup batter into each liner
• Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes.
• Cool cupcakes completely before frosting

FROSTING

Beat all ingredients in medium bowl until smooth. Frost cupcakes. Enjoy.