COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM. Incredible white chocolate coconut cupcakes with a thick, fluffy strawberry buttercream frosting. The perfectly dense cupcakes have a rich Gently fold in the coconut and white chocolate chips. Line a muffin pan with paper liners and fill each to the top.
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Chocolate cupcakes are topped with salted caramel buttercream and toasted coconut! · These East Coconut Cream Pie Cupcakes are the perfect combination of coconut cake with a lightly Coconut Macaroon Cupcakes made with a moist coconut cupcake, chocolate ganache & coconut.
In a measuring cup combine egg whites, coconut milk and extracts.
Cream together sugar and butter with an electric mixer on medium speed.
You can have COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM using 15 ingredients and also 5 actions. Here is just how we cook.
Active ingredients of COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM
- Guidelines. 1 cup of Unsalted Butter pure and creamy.
- Instructions. 1 cup of white sugar.
- Step by step. 3 large of eggs.
- Directions. 1 tsp of Vanilla Extract.
- Step by step. 1 tsp of coconut extract.
- Instructions. 1 1/2 cup of All purpose flour.
- Instructions. 1 tsp of Baking Powder.
- Directions. 1/4 tsp of baking soda.
- Step by step. 1/4 tsp of salt.
- Directions. 1/2 cup of Milk.
- Instructions. 1/4 tsp of shreded coconut.
- Guidelines. 6 oz of White chocolate.
- Directions. 1/2 cup of unsalted butter.
- Guidelines. 1/2 cup of confectioners sugar.
- Directions. 1/2 tsp of vanilla extract.
Coconut Cupcakes With Cream Cheese Frosting. Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream. Chocolate and coconut are a great flavor team, and really balance each other out. The base of this swoon worthy coconut treat is an insanely moist The final step in our cupcake adventure is the buttercream!
Guide To Make COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM
- In the bowl of a standing mixer or hand mixer, cream the butter and sugar on medium-high speed until the mixture is fluffy. and light yellow in color. Lower the speed setting to medium and add the eggs, one at a time, scraping the bowl down between additions. Add in the vanilla and coconut extracts and mix until well combined..
- In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Set the mixer to low speed. Alternatingly add the dry ingredients mixture and the milk to the batter, beginning and ending with the dry ingredients. Add in the shredded coconut and continue to mix all ingredients have just combined..
- Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to just under ⅔ of the way. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool..
- In a double boiler, melt the white chocolate and set aside to cool slightly. Beat the butter on medium speed with the mixer until the butter becomes creamy. Add in the melted but cooled white chocolate, and mix to combine. Scrape the sides down if necessary. before you mix the chocolate to the butter make sure it is cooled or else it will melt the butter..
- Set the mixer speed to low and add the vanilla extract followed by the confectioner’s sugar in four smaller portions. Scrape down the sides of the bowl between additions. Continue to beat the buttercream mixture until light and fluffy..
This buttercream is made with coconut milk and shredded coconut, and is the perfect. These Coconut Cupcakes are topped with a creamy coconut buttercream frosting and then sprinkled with shredded coconut. These coconut cupcakes are one of my all time favorite cupcakes. Who knows, maybe I say that a lot but these would definitely make it to the top five. Home » Recipes » Dessert » Cupcakes » Coconut Cupcakes with Fluffy Coconut Buttercream.
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