How to make coconut cupcakes

Coconutcakesarealwaysshowstoppersat familygatherings.

Package all that delicious dessert flavor into a pint-sized liner for a single-serving treat that's a guaranteed crowd pleaser. Instead of paper liners, use the shiny kind instead to dress the cupcakes up.

Recipe

How to make coconut cupcakes

Cuisine

International

Cookingtime

30 mins

Ingredients

butter

2 cups granulated sugar

4 large eggs

2 teaspoons each vanilla and almond extracts

3 cups all-purpose flour

8 ounces cream cheese, at room temperature

3/4 cups powdered sugar

1 1/2 cups flaked coconut, plain or toasted

1 cup coconut milk

1/2 teaspoon each baking powder, baking soda, and salt

READ ALSO:

Pulse Food How to prepare chickpea stew the Ghanaian way

Pulse Food Howtopreparechiliprawnsaucein 5 minutes

Pulse Food Howtopreparechiliprawnsaucein 5 minutes

Method:

step1

Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

Step2

In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

Step 3Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

Step 4Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.