Tested till perfect Coconut Cupcakes with Cream Cheese Icing

Coconut Cupcakes with Cream Cheese Icing

These delicious cupcakes serve as the tempting dessert in our "Teen Potluck" menu in the April 2006 issue of Canadian Living magazine.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2006

  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

  • 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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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.)

Nutritional Information Per cupcake: about

cal 320 pro 3g total fat 15g sat. fat 10g
carb 45g fibre 1g chol 52mg sodium 224mg

% RDI:

calcium 4 iron 7 vit A 12 folate 10
All rights reserved. Transcontinental Media G.P. © 2014