Coconut cupcakes with buttercream frosting
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 20 cupcakes
Complexity: easily
Quantity: 20 cupcakes
These cupcakes with snow-white, fluffy tops made of cream and coconut flakes look very festive and will perfectly complement a holiday cake or become the centerpiece of your celebration. The batter contains butter, eggs, flour, sugar, and sour milk, which makes the cupcakes fluffy, tender, and just the right amount of moist. And the generous amount of coconut flakes, almond, and vanilla extracts imbue them with a fantastic flavor and aroma. Each cupcake is topped with a delicious cream cheese frosting and sprinkled with coconut flakes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 340 g unsalted butter, room temperature
- 2 tbsp. sugar
- 5 large eggs, room temperature
- 1.5 tsp vanilla extract
- 1.5 tsp almond extract
- 3 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 0.5 tsp salt
- 1 cup of sour milk or kefir
- 400 g sweet coconut flakes
Cheese cream
- 450 g cream cheese, room temperature
- 340 g unsalted butter, room temperature
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 0.7 kg powdered sugar, sifted
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Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, about 5 minutes. Reduce the mixer speed to low and add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture in three additions, alternating with the sour milk, beginning and ending with the flour. Knead the dough. Stir in 200 g of coconut flakes.
- Place paper liners in a metal muffin tin. Fill each cup to the very top with batter. Bake for 25-35 minutes, until the tops are golden brown and a toothpick inserted into the cupcake comes out clean. Let cool in the pan for 15 minutes. Transfer to a wire rack and cool completely.
- Prepare the butter creamIn the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter, adding vanilla and almond extracts. Add the powdered sugar and beat until smooth.
- Cover the cupcakes with cream cheese frosting and sprinkle with the remaining coconut.
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