Coconut Cupcakes

Coconut Cupcakes

Yield: 10 cupcakes

Ingredients:

For the cupcakes:

Unsalted butter – 12 tbsp
Sugar – 1/2 cup
Eggs – 3
Vanilla Extract – 3/4 tsp
Pure Almond Extract – 3/4 tsp
Buttermilk – 1/2 cup
All-purpose flour/Maida – 1.5 cups
Salt – 1/4 tsp
Baking powder – 1/2 tsp
Baking Soda – 1/4 tsp
Unsweetened Coconut Flakes – 100 gms

For the topping:

Unsweetened Coconut flakes, toasted – 1/4 cup
Coconut Water – 1/4 cup

Method:

Making the cupcakes:

  • Pre-heat the oven to 325 degrees Fahrenheit or 160 degrees Celsius
  • Line a muffin tray with cupcake liners
  • In a mixing bowl, combine butter and sugar and beat for about 5 minutes on medium to high speed till the mixture becomes light and fluffy (You can use a stand mixer or a hand-held one for this step)
  • Add the eggs one by one while mixing simultaneously on slow speed
  • Stir in the vanilla and almond extract
  • In a separate bowl, sift together all the dry ingredients including flour, salt, baking powder and baking soda
  • Add this dry mixture and buttermilk, alternately, to the batter (original recipe says begin and end with the dry ingredients); continue to mix this till everything is well-combined
  • Stir in the coconut flakes and mix well
  • Spoon in the batter into the cupcake liners, filling them up to the brim
  • Bake for 30 to 35 minutes till an inserted skewer comes out clean and the cupcakes are just about turning brown
  • Remove from oven and rest for 15 minutes before transferring them to a rack to cool completely

Assembling the cupcakes:

  • Place the toasted coconut flakes in a plate
  • In another plate, pour the coconut water
  • Take a cupcake and dip the top in the coconut water, ensuring that its surface is wet
  • Now dip the top in the coconut, so that the flakes stick
  • Do this with all 10 cupcakes
  • These cupcakes stay in the refrigerator for about 3 to 4 days

Coconut Cupcakes

Notes:
– Ensure that the butter is soft and at room temperature before using it. The eggs must also be at room temperature when using
– Avoid using almond essence and instead use pure almond extract
– If you do not have buttermilk, you can make your own by combining a tablespoon of vinegar or lemon juice with milk to form half a cup. Do this right at the beginning and set aside
– The original recipe calls for the use of sweetened coconut and at least 1 cup of sugar. I chose to use unsweetened coconut as I happened to have it in my pantry. And 1/2 cup of sugar was more than sufficient, not making the cupcakes too sweet
– To toast coconut flakes, heat them in a pan till they turn golden brown. Cool completely before using
– Original recipe is here

Coconut Cupcakes

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