Birthday Post: Coconut Cupcakes!!!

Today is my birthday, and I made delicious coconut cupcakes for my class at school, and they were so good that I had to share them with you!

Ingredients:

CUPCAKES:

1 1/3 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp.salt

1/2 cup (1 stick) butter, softened

3/4 cup sugar

2 large eggs

1 tsp. vanilla extract

3/4 cup unsweetened coconut milk

1 cup shredded, sweetened coconut

FROSTING:

a cupcake with white frosting, and shredded coconut on top.

A finished cupcake

1/2 cup shredded, sweetened coconut

1/2 cup (1 stick) butter, softened

11/4 cup powdered sugar (sometimes sold as confectioner’s sugar)

1 tsp. vanilla extract

2 tbs. coconut milk, or more to mix in (I suggest buying 2 cans of coconut milk to supply you for both the cupcakes, and frosting)

MAKE IT:

1. Preheat oven to 325 F.

2. In a medium bowl (this is not the bowl you will be mixing everything into, so don’t waste a large bowl, make sure to keep it small), sift together the flour, baking powder, baking soda, and salt. (You don’t have to sift, but if you have a sifter, it is a good idea to)

3. Now put the butter and sugar in another bowl. You can do this in a standing mixer (∆), or a handheld one. Cream together the butter and sugar until light and fluffy. (You might get annoyed at first because the mixture isn’t getting “light and fluffy”, but be patient, I promise it will get there)

4. Add the eggs, one at a time. Then add the vanilla, but keep mixing well.

5. Now take turns adding the flour mixture and the coconut milk (flour, coconut milk, flour coconut milk, etc.), until they are both gone. (Make sure that the coconut milk is completely mixed in, because it tends to hang out on the sides of your bowl). Now, using a wooden or rubber spoon, gently stir in the shredded coconut.

6. Line muffin/cupcake molds, according to how big you like your cupcakes. Fill each one half full at maximum.

7. Bake for 22 to 28 minutes, or until golden and solid (no liquid seeps out when pressed with fork).

8. Meanwhile make the frosting. Put the butter and powdered sugar in a bowl, and using a handheld mixer, cream together until smooth, and light. Make sure to go slowly at first or there will be sugar flying everywhere, and trust me it won’t make your parents too happy.

9. Mix in vanilla and coconut milk, slowly adding more until it is creamy. Give it a taste.

10. When the cupcakes are done, preheat oven to 350 F.  Spread the coconut shreds on a baking tray and toast until crispy. Let them cool.

11. Swirl  frosting on top of cooled cupcakes using a pastry bag (if you don’t have one, just spreading with a knife will work, it just doesn’t have that “TADA!” effect). Then sprinkle coconut on top. ENJOY!!!

NOTE: THIS RECIPE IS FROM A BOOK CALLED “THE POWER OF POPPY PENDLE”, BY NATASHA LOWE. IT IS A GREAT BOOK, AND YOU SHOULD DEFINITELY READ IT!

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2 thoughts on “Birthday Post: Coconut Cupcakes!!!

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