Coconut Cupcakes with Pink Vanilla Buttercream Frosting
Moist coconut cupcakes wrapped in vanilla sponge, topped with pale pink frosting and toasted coconut flakes — a sweet summer treat.
Ingredients
unsalted butter (room temperature)
110g
granulated sugar
180g
eggs (free-range or organic)
2 large
pure vanilla extract
1/2 teaspoon
almond extract (optional)
1/8 teaspoon
self-rising flour (sifted)
125g
all-purpose flour (sifted)
120g
coconut milk
125ml
shredded coconut
25g
Instructions
1
Preparation and preheating
Preheat oven to 160°C (fan)/180°C/350°F/gas mark 4. Place cupcake liners of appropriate size into a 12-hole muffin tin.
2
Creaming butter and sugar
In a large mixing bowl, cream the butter and sugar until pale and smooth, using an electric hand mixer for about 3-5 minutes. Add the eggs, one at a time, beating for a few minutes after each addition, then add the vanilla and almond extracts (if using).
3
Alternating addition of flour and coconut milk
Mix the two flours together in a separate bowl. Add one-third of the flour to the creamed mixture and stir to combine. Pour in one-third of the coconut milk and stir. Repeat these steps until all flour and coconut milk are incorporated. Fold in the shredded coconut with a metal spoon.
4
Filling cups and baking
Carefully spoon the batter into the cupcake liners, filling them about two-thirds full. Place in the oven and bake for about 25 minutes, until slightly risen and golden brown. Insert a toothpick into the center of a cake to test—it should come out completely clean.
5
Cooling and decoration
Remove from the oven and let cool in the pan for about 10 minutes, then carefully transfer to a cooling rack. Once completely cool, decorate with pale pink vanilla buttercream frosting (see page 26) and sprinkle a few toasted coconut flakes on top.
