Coconut Cupcakes with Cream Cheese Icing

By The Canadian Living Test Kitchen

Tested till perfect

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Coconut Cupcakes with Cream Cheese Icing

This recipe makes 12 servings

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Nutritional Info
Per cupcake: about -
cal 320320 cal
pro 3 g3g pro
total fat 15 g15g total fat
sat. fat 10 g10g sat. fat
carb 45 g45g carb
fibre 1 g1g fibre
chol 52 mg52mg chol
sodium 224 mg224mg sodium
% RDI: -
calcium 44 calcium
iron 77 iron
vit A 1212 vit A
folate 1010 folate

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

Ingredients

  • 1/2 cup butter 1/2 cup butter
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 1 egg 1 egg
  • 1 tsp coconut extract 1 tsp coconut extract
  • 1/2 tsp vanilla 1/2 tsp vanilla
  • 1-1/3 cups all-purpose flour 1-1/3 cups all-purpose flour
  • 1 tsp baking powder 1 tsp baking powder
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • Pinch Salt Pinch Salt
  • 3/4 cup buttermilk 3/4 cup buttermilk
  • 1/2 cup shredded sweetened coconut 1/2 cup shredded sweetened coconut
  • Cream cheese Icing:
  • 1/4 cup cream cheese , softened1/4 cup cream cheese, softened
  • 2 tbsp butter , softened2 tbsp butter, softened
  • 1 tbsp milk 1 tbsp milk
  • 1/4 tsp vanilla 1/4 tsp vanilla
  • 1/4 tsp coconut extract 1/4 tsp coconut extract
  • 2 cups icing sugar 2 cups icing sugar
  • Garnish:
  • 1/2 cup shredded sweetened coconut 1/2 cup shredded sweetened coconut

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.)

Source : Canadian Living Magazine: April 2006

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