Frosted Coconut Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 52 min.
Ready in
Ingredients
for
20
- For the cupcakes
- 2 cups all-purpose flour
- ½ tsp salt
- 2 tsps Baking powder
- ¾ cup sweetened Shredded coconut
- ¾ cup unsalted butter (room temperature)
- 1 ¼ cups granulated sugar
- 4 extra-large eggs (room temperature)
- 1 ½ tsps pure Almond extract
- 1 ½ tsps pure vanilla extract
- ¾ cup Buttermilk
- 1 ¾ cups unsweetened Coconut flakes (to garnish)
- For the frosting
- 1 ¾ cups granulated sugar
- 3 large egg whites
- 3 Tbsps light corn syrup
- 3 Tbsps cold water
- 1 tsp pure vanilla extract
Product recommendation
Cupcakes are best eaten the day they are frosted.
Preparation steps
1.
Heat the oven to 175°C (155°C in a fan oven), 350ºF, gas 4. Line the cups in two muffin tins with paper or foil cases.
2.
In a mixing bowl, mix together the flour, salt and baking powder. Using a food processor, pulse the shredded coconut until finely ground, then stir into the flour mixture.
3.
In a large mixing bowl, with an electric mixer on medium-high speed, cream the butter and sugar until light and fluffy. Gradually beat in the eggs, almond and vanilla extracts, scraping the sides of bowl as necessary. Reduce the speed; add the flour mixture in thirds, alternating with the buttermilk, and beat until completely combined.
4.
Divide the batter between the cases, filling them three-quarters full. Bake until a cocktail stick inserted in the centre comes out clean, about 20 minutes. Rotate tins halfway through the baking process, to promote even baking. Remove from the oven, transfer to wire racks and cool completely.
5.
For the frosting, combine the sugar, egg whites, corn syrup, water and vanilla in a heat-proof bowl. Place over boiling water and beat with an electric mixer on high speed until peaks form, or for seven minutes. Remove from the heat.
6.
Using a small offset spatula, generously frost each cupcake. Garnish with flaked coconut and serve.
