Coconut Cupcakes with Cream Cheese Icing
This recipe makes 12 servings
|Per cupcake: about||-|
|total fat||15 g|
|sat. fat||10 g|
- Portion size: 12
These delicious cupcakes serve as the tempting dessert in our "Teen Potluck" menu in the April 2006 issue of Canadian Living magazine.
- 1/2 cup 1/2cupbutter
- 3/4 cup 3/4cupgranulated sugar
- 1 1eggeggs
- 1 tsp 1tspcoconut extract
- 1/2 tsp 1/2tspvanilla
- 1-1/3 cups 1-1/3cupsall-purpose flour
- 1 tsp 1tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- Pinch Salt
- 3/4 cup 3/4cupbuttermilk
- 1/2 cup 1/2cupshredded sweetened coconut Cream cheese Icing:
- 1/4 cup 1/4cupcream cheese, softened
- 2 tbsp 2tbspbutter, softened
- 1 tbsp 1tbspmilk
- 1/4 tsp 1/4tspvanilla
- 1/4 tsp 1/4tspcoconut extract
- 2 cups 2cupsicing sugar Garnish:
- 1/2 cup 1/2cupshredded sweetened coconut
Line 12 muffin cups with paper liners; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
In separate bowl, whisk together flour, baking powder, baking soda and salt ; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.
Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.
Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Source : Canadian Living Magazine: April 2006