Warning! If you are a coconut lover, please take caution.
I’m not sure If I can adequately describe the love for coconut. It’s very dear to my heart. I can’t believe all these years, I was not on good terms with beautiful snowy flaky coconut. Trust me, now that we are friends, coconut might surpass the love of chocolate in my life. It’s pretty close, but not there yet.
I made these cupcakes for a potluck, they were quite the hit. I’m sure you know the pleasure of baking from scratch and sharing with people is beyond amazing, especially when people enjoy the food you make.
These cupcakes lived up to my expectations. Alhamdulillah. They weren’t too sweet and I paired them with my own created coconut whipped cream frosting which was very light and went perfectly with the cupcakes. I absolutely love whipped cream frosting, would choose it any day over buttercream or fondant.
You will need:
- 2 cups flour
- 1 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 4 tbsp oil (any neutral oil)
- 1 cup coconut milk, room temperature
- 2 eggs, room temperature
- 1/2 cup egg whites (4 egg whites), room temperature
- 2 tsp vanilla essence
- 1/2 tsp coconut essence
- 1 cup sweetened flaked or shredded coconut
Preheat oven to 350 F line muffin pan with liners.
In the bowl of your stand mixer, put flour, sugar, baking powder, and salt. Mix it for few seconds.
Add softened butter and oil and mix it until you see the crumbly texture.
In a liquid measuring cup or a small bowl mix coconut milk, eggs, egg whites, vanilla essence, and coconut essence.
On medium-high speed very slow add the wet ingredients into the flour mixture, try not to rush. Mix everything until well combined.
Fold in sweetened coconut with spatula.
Bake in preheated oven for 20 minutes or until tooth pick comes out clean.
Frost after the cupcakes completely cool.
Makes around 22-24 cupcakes.
For the frosting you will need:
- 1 cup whipping cream, very cold
- 2-4 tbsp of icing sugar (depends on how sweet you want your whipping cream to be)
- 1/2 tsp vanilla
- 1/4 cup cream of coconut (I used left over cream from the coconut milk can)
- 1/2 cup sweetened flaked coconut
Using the electric mixer combine coconut cream, vanilla, and icing sugar until fluffy. Add whipping cream, beat until stiff peaks form. Fold in 1/2 cup sweetened flaked coconut.