Frosted Coconut Cupcakes

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Frosted Coconut Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 52 min.
Ready in
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 kcal(15 %)
Protein4.04 g(4 %)
Fat14.64 g(13 %)
Carbohydrates45.62 g(30 %)
Sugar added32.71 g(131 %)
Roughage1.3 g(4 %)
Vitamin A93.85 mg(11,731 %)
Vitamin D0.52 μg(3 %)
Vitamin E1.23 mg(10 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.01 mg(1 %)
Folate31.7 μg(11 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C0 mg(0 %)
Potassium36.51 mg(1 %)
Calcium42.71 mg(4 %)
Magnesium4.63 mg(2 %)
Iron0.89 mg(6 %)
Iodine14.76 μg(7 %)
Zinc0.15 mg(2 %)
Saturated fatty acids10.55 g
Cholesterol54.33 mg

Ingredients

for
20
For the cupcakes
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons 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 teaspoons pure Almond extract
1 ½ teaspoons 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 tablespoons light corn syrup
3 tablespoons cold water
1 teaspoon pure vanilla extract
How healthy are the main ingredients?
sugarsugarsaltegg
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.