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Coconut Cupcakes

Sat, 15 March 2025

Coconut Cupcakes

Coconut Cupcakes

(Makes 18 cupcakes)

 

Cupcakes

  • 325 g self-rising flour
  • 5 g baking powder
  • ¼ teaspoon salt (less than 1 g)
  • 170 g butter, softened
  • 275 g granulated sugar
  • 2 egg whites, room temperature
  • 1 whole egg, room temperature
  • 5 mls pure vanilla extract
  • 5 mls coconut extract
  • 140 mls whole milk, room temperature

 

Cream Cheese Frosting

  • 225 g full-fat cream cheese, room temperature
  • 60 g soft butter
  • 360 g icing sugar
  • 5 mls pure vanilla extract
  • Generous pinch of salt

 

  • Desiccated coconut for coating

 

Method:

  • Heat the oven to 160 degrees and line two greased standard muffin pans with cupcake liners.
  • In a large bowl, mix together the flour, baking powder and salt. Set aside.
  • In the bowl of a stand-up mixer, whip the butter and sugar together until light and fluffy. A large bowl with an electric hand mixer can also be used for this.
  • Gradually add the egg whites and the egg and mix again until they are combined. Add half of the flour mixture and mix until it is combined.
  • Gradually drizzle in the milk and the extracts. Add the remaining dry mixture and mix carefully until just combined. Do not overmix once the flour is added.
  • Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
  • To make the frosting, use a large bowl and a handheld mixer. Mix the cream cheese and butter together first on high speed until smooth and creamy. Add the icing sugar, vanilla and salt. Whip for another couple of minutes.
  • When your cupcakes are cool, frost the cupcakes generously and coat in desiccated coconut. Enjoy!

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