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.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 320 |
| pro | 3 g |
| total fat | 15 g |
| sat. fat | 10 g |
| carb | 45 g |
| fibre | 1 g |
| chol | 52 mg |
| sodium | 224 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 7% |
| vit A | 12% |
| folate | 10% |
-
1/2 cup (125 mL) butter
3/4 cup (175 mL) granulated sugar
1 egg
1 tsp (5 mL) coconut extract
1/2 tsp (2 mL) vanilla
1-1/3 cups (325 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch salt
3/4 cup (175 mL) buttermilk
1/2 cup (125 mL) shredded sweetened coconut
Cream Cheese Icing:
1/4 cup (50 mL) cream cheese, softened
2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) milk
1/4 tsp (1 mL) vanilla
1/4 tsp (1 mL) coconut extract
2 cups (500 mL) icing sugar
Garnish:
1/2 cup (125 mL) 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 sa< 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.)
Additional Information
Source
Canadian Living Magazine: April 2006
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