Coconut Cupcakes

Sat, 15 March 2025

Coconut Cupcakes

(Makes 18 cupcakes)

Cupcakes

• 325 g self-rising flour
• 5 g baking powder
• ¼ teaspoon salt (less than 1 g)
• 170 g butter, softened
• 275 g granulated sugar
• 2 egg whites, room temperature
• 1 whole egg, room temperature
• 5 mls pure vanilla extract
• 5 mls coconut extract
• 140 mls whole milk, room temperature

Cream Cheese Frosting

• 225 g full-fat cream cheese, room temperature
• 60 g soft butter
• 360 g icing sugar
• 5 mls pure vanilla extract
• Generous pinch of salt

• Desiccated coconut for coating

Method:

• Heat the oven to 160 degrees and line two greased standard muffin pans with cupcake liners.
• In a large bowl, mix together the flour, baking powder and salt. Set aside.
• In the bowl of a stand-up mixer, whip the butter and sugar together until light and fluffy. A large bowl with an electric hand mixer can also be used for this.
• Gradually add the egg whites and the egg and mix again until they are combined. Add half of the flour mixture and mix until it is combined.
• Gradually drizzle in the milk and the extracts. Add the remaining dry mixture and mix carefully until just combined. Do not overmix once the flour is added.
• Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
• To make the frosting, use a large bowl and a handheld mixer. Mix the cream cheese and butter together first on high speed until smooth and creamy. Add the icing sugar, vanilla and salt. Whip for another couple of minutes.
• When your cupcakes are cool, frost the cupcakes generously and coat in desiccated coconut. Enjoy!