Coconut cupcakes with white chocolate frosting
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 560, total fat 28 G., saturated fats 17 G., proteins 4 G., carbohydrates 75 G., fiber 1 G., cholesterol 87 mg, sodium 221 mg, sugar 62 G.
Calories 560, total fat 28 G., saturated fats 17 G., proteins 4 G., carbohydrates 75 G., fiber 1 G., cholesterol 87 mg, sodium 221 mg, sugar 62 G.
Enjoy the exquisite combination of coconut and white chocolate in these elegant cupcakes. Coconut milk added to the batter not only adds a distinctive flavor but also makes the cupcakes deliciously moist. Once completely cool, decorate them with white chocolate frosting and sprinkle 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:
Coconut cupcakes
- 1 and 1/3 cups premium flour
- 1 teaspoon baking powder
- 0.5 tsp salt
- 110 g softened butter
- 1 cup granulated sugar
- 2 eggs
- 0.5 tsp coconut extract
- 0.5 cup unsweetened coconut milk
- Coconut flakes
- Additionally: cupcake mold for 12 pcs.
White chocolate glaze
- 220 g softened butter
- 2 cups powdered sugar
- 220 g white chocolate, melted
- 3 tablespoons unsweetened coconut milk
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Cooking the dish according to the recipe:
- Cupcakes:
Combine 1 1/3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. In a separate bowl, beat 4 oz (110 g) softened butter with 1 cup (110 g) granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in 3 additions, alternating with 1/2 cup (1/2 cup) unsweetened coconut milk. On medium-high speed, mix until smooth. Divide the batter among 12 paper muffin cups lined with a metal muffin tin. - Bake at 350°F (175°C) until the cupcakes are springy to the touch, 20–25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze:
In a food processor, blend 220g of softened butter, 2 cups of powdered sugar, 220g of melted white chocolate, and 3 tablespoons of unsweetened coconut milk until smooth. Decorate the cupcakes with icing. Sprinkle with coconut flakes.
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