Coconut Cupcake with Coconut Frosting

We love a bit of coconut flavouring here and there and for those wanting a different cupcake recipe to try, this recipe should be a top choice.

Coconut Cupcake with Coconut Dexam
PREP TIME 15 minutes COOK TIME 35 minutes MAKES 18

Ingredients

  • Cupcakes:
  • 340g of unsalted butter
  • 400g of caster sugar
  • 5 large eggs
  • 1 2/3 teaspon of vanilla extract
  • 1 ½ teaspoon of almond extract
  • 420g of flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of bicarbonate of soda
  • ½ teaspoon of salt
  • 400g of desiccated coconut
  • 240ml of buttermilk
  • Icing:
  • 450g of cream cheese
  • 340g of unsalted butter
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of almond extract
  • 675g of icing sugar

Preparation method

  1. Start by preheating the oven to 160°C and by pre-greasing your chosen muffin tray.
  2. Using a medium sized mixing bowl, add the butter and sugar and mix together until both ingredients have turned light and fluffy, this should take around 5 minutes. When the two ingredients have turned light and fluffy, slowly add the eggs to the mixture until they have been thoroughly mixed.
  3. Add to the ingredients the vanilla and almond extracts, mixing well with the other ingredients.
  4. Using a separate mixing bowl, sift the flour, baking powder, baking soda and salt, before slowly alternating between adding the dry ingredients and the buttermilk into the batter mix. Make sure that the dry ingredients have been thoroughly mixed before adding more buttermilk.
  5. Once both the dry ingredients and buttermilk have been thorough mixed, fold in 200g of coconut.
  6. With the now created batter, pour the batter into the prepared muffin pan before placing into the preheated oven to bake for anywhere from 25-35 minutes. Use your cake tester to check that the inside of the muffins has cooked all the way through. Remove the pan from the oven and leave on the side to cool before removing and placing onto a cooling rack.
  7. While the cupcakes are cooling, in a separate mixing bowl, cream together the cream cheese, butter, vanilla and almond extracts before adding the icing sugar and mixing together until all the ingredients have turned into a smooth mixture.
  8. Taking your icing and your cupcakes, ice your cupcakes before sprinkling with the remaining coconut and serving.