Coconut Cupcakes Recipe

"WOWEE these are FANTASTIC!!! My Hubby says these could win "Cupcake Wars" LOL. These are soft, creamy and coconutty with or without shredded coconut added. The top gets a wonderful crispy chewy texture too. I created these when trying to make a cupcake that would fit into a Filipino themed meal. You could probably bake this in a loaf pan too. This can easily be halved for a small batch or doubled to bake in a bundt pan. These could easily be made Vegan too with the use of egg replacer. Macapuno is a Filipino mutant coconut that has a wonderful soft chewy texture, you can find it in Asian markets in the jarred fruits section. This is also yummy topped with sweetened whipped cream. You could try filling it with lemon curd and making a lemon or coconut frosting too. *The fat from coconut is extremely good for you, read up on the most current information about it. "

Step by Step Method

Step 1

Intro: WOWEE these are FANTASTIC!!! My Hubby says these could win "Cupcake Wars" LOL. These are soft, creamy and coconutty with or without shredded coconut added. The top gets a wonderful crispy chewy texture too. I created these when trying to make a cupcake that would fit into a Filipino themed meal. You could probably bake this in a loaf pan too. This can easily be halved for a small batch, or doubled to bake in a bundt pan. These could easily be made Vegan too with the use of egg replacer. Macapuno is a Filipino mutant coconut that has a wonderful soft chewy texture, you can find it in Asian markets in the jarred fruits section. This is also yummy topped with sweetened whipped cream. You could try filling it with lemon curd and making a lemon or coconut frosting too. *The fat from coconut is extremely good for you, read up on the most current information about it.

Step 2

Preheat oven to 350F. Line a muffin pan with cupcake liners. I tried foil lined cupcake cups on a baking sheet, and they ended up overflowing and misshapen. *If using a loaf or bundt pan, grease and flour it.

Step 3

Cream together sugar and coconut oil, scrape bowl. Beat in eggs until well combined and slightly fluffy, scrape bowl. Beat in coconut milk and vanilla until well combined, scrape bowl.

Step 4

Whisk together flour, baking powder and salt and beat into wet mixture until well combined. Scrape bowl and stir.

Step 5

Stir in coconut, if using.

Step 6

Fill cupcake liners 2/3-3/4 full, and bake for 20-23 minutes, or until golden brown on top and tests done.

Step 7

Prepare glaze while cupcakes are baking. Heat water and sugar in the microwave or on stove-top until boiling and the sugar is dissolved. Remove from heat and stir in coconut extract.

Step 8

Remove cupcakes from oven and poke holes in them with a skewer or fork. Carefully drizzle 1-2 teaspoons of glaze over each cupcake.

Step 9

These are wonderful warm or cooled. I enjoyed some of mine topped with sweetened whipped cream.

Tips

No special items needed.

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Luvcookn

I used coconut palm sugar, 1/4 cup coconut flour and rest white flour, coconut extract and coconut. I tasted at each stage of making and each time the flavour was more enhanced! Then when they were baking, I was almost out of mind with the exquisite aroma. I got 12 cupcakes and promptly ate the smallest one when it came out of the oven. Oh my...they are amazing. I made a coconut buttercream and topped them with coconut. It will be a real test of constraint to keep me from hoovering them all! Gee...can I use the word coconut anymore?? Thank you so much Engrossed for introducing me to your wonderful recipe! Can't wait to make them for my family when they visit. Made for Billboard Recipe Tag.

Gerry

Searching for the ingredients had me needing an extension on these cupcakes. Unable to find some of the ingredients had me using vegetable oil and going with the coconut instead of the macapuno, which worked just fine. Suspect the family prefers muffins but me - I'm all for anything coconut so that means more for me!

QueenBea

DD made these to bring to a family gathering and they were thoroughly enjoyed. They dissapeared in no time. We didn`t have coconut oil so she used a butter and vegetable oil combination.