Coconut Cupcake Recipe

No Photo

Have you made this?

 Share your own photo!

Coconut cupcake

Joan Penney

By
@thyme4dinner

Taste of coconut on a beautiful spring day!

Rating:
★★★★★ 1 vote
Serves:
21
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 3/4 c
all-purpose flour (substitute 1 1/4 c ap flour & 1/2c coconut flour)
2 tsp
baking powder
1/2 tsp
salt
1/2 c
sweetened shredded coconut
6 oz
butter, softened
1 1/3 c
sugar
2
large eggs
2
large egg whites
3/4 c
unsweetened coconut milk
1 1/2 tsp
vanilla extract
1 1/3 c
sweetened shredded coconut (for garnish)

CHOCOLATE GANACHE

6 oz
heavy cream
6 oz
semi-sweet baking chocolate
1 Tbsp
butter

Step-By-Step

1Preheat oven to 350. Place 21 muffin papers in standard muffin tin.
2Whisk flour, baking soda and salt together in a small bowl; add coconut and toss to coat.
3In a large bowl cream butter and sugar until light and fluffy. Add eggs and egg whites one at a time beating well after each addition.
4In a small bowl combine coconut milk and vanilla.
5Add flour mix to butter mixture alternating with coconut milk mixture ending with dry ingredients. Mix well between additions. Scrape down side of bowl.
6Fill muffin papers 2/3 full. Bake at 350 for 20 min. Allow to cool on wire rack. After cool, dip the tops of he cupcakes in chocolate ganache and garnish with remaining coconut.
7Chocolate ganache
In a heavy pot over medium heat, bring heavy cream to a simmer. Turn heat to low and add chocolate. Stir until chocolate is melted. Remove from heat. Add butter and stir well. Allow to cool slightly (3-5 min) before dipping cupcakes. If ganache starts to thicken too much, return to low heat and stir well.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids