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Coconut Cupcakes with Cream Cheese Frosting
from Rather Be Baking
Cupcake Ingredients
1 cup unsalted butter or margarine, very soft
2 cups sugar
4 large eggs, at room temperature
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
Pinch of salt
1 cup milk
1 tsp coconut extract
7 oz sweetened flaked coconut
Preheat oven to 350 degrees. Line two cupcake pans with papers and spray the tops of the pans.
In a large bowl, beat butter until smooth. Gradually add in sugar, beating 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well.
In a medium bowl, combine flour, baking powder and salt. In a glass measuring cup, stir coconut extract into milk. Alternate adding flour mixture and milk to butter in four portions, beating well after each addition.
Stir coconut into batter. Spoon into cupcake tins, filling about 3/4 full. Bake for 20-25 minutes, until tops spring back lightly when touched and a tester comes out clean.
Betty was helping me out. Big time.
Cream Cheese Frosting
Frosting Ingredients
8 oz cream cheese, room temperature
8 tbsp unsalted butter, room temperature
Pinch of salt
1 1/2 tsp vanilla extract
4 cups sifted confectioners’ sugar, or as needed
In a food processor or the large bowl of an electric mixer, preferably with a paddle attachment, blend together the cream cheese and butter until very smooth and creamy. Beat in the salt and vanilla. Gradually add the sugar, beating until smooth. The longer you beat, the softer the frosting will be; chill to harden if necessary in warm weather.
The frosting can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.
from Rather Be Baking
Cupcake Ingredients
1 cup unsalted butter or margarine, very soft
2 cups sugar
4 large eggs, at room temperature
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
Pinch of salt
1 cup milk
1 tsp coconut extract
7 oz sweetened flaked coconut
Preheat oven to 350 degrees. Line two cupcake pans with papers and spray the tops of the pans.
In a large bowl, beat butter until smooth. Gradually add in sugar, beating 2-3 minutes, until light and fluffy. Add eggs, one at a time, beating well.
In a medium bowl, combine flour, baking powder and salt. In a glass measuring cup, stir coconut extract into milk. Alternate adding flour mixture and milk to butter in four portions, beating well after each addition.
Stir coconut into batter. Spoon into cupcake tins, filling about 3/4 full. Bake for 20-25 minutes, until tops spring back lightly when touched and a tester comes out clean.
Betty was helping me out. Big time.
Cream Cheese Frosting
Frosting Ingredients
8 oz cream cheese, room temperature
8 tbsp unsalted butter, room temperature
Pinch of salt
1 1/2 tsp vanilla extract
4 cups sifted confectioners’ sugar, or as needed
In a food processor or the large bowl of an electric mixer, preferably with a paddle attachment, blend together the cream cheese and butter until very smooth and creamy. Beat in the salt and vanilla. Gradually add the sugar, beating until smooth. The longer you beat, the softer the frosting will be; chill to harden if necessary in warm weather.
The frosting can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.