Best 2 Double Coconut Cupcakes Recipes
Indulge in a tropical paradise with our curated selection of double coconut cupcake recipes. Discover a symphony of flavors where the rich, creamy coconut blends seamlessly with moist, fluffy cupcakes, resulting in a heavenly treat that captivates your senses. Get ready to embark on a delightful culinary journey as we unveil the secrets to creating these exquisite double coconut cupcakes, transforming your kitchen into a haven of coconut bliss.
Check out the recipes below so you can choose the best recipe for yourself!
DOUBLE-COCONUT CUPCAKES
Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
- Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g
DOUBLE-COCONUT CUPCAKES
Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
- Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
- Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g
Tips:
- Use fresh coconut milk for the best flavor. You can make your own coconut milk by blending 1 cup of shredded coconut with 2 cups of water and then straining it through a cheesecloth.
- Be sure to toast the coconut before using it in the cupcakes. This will help to bring out its flavor and give the cupcakes a nice golden brown color.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full. The cupcakes will rise as they bake.
- Bake the cupcakes at a moderate temperature (350 degrees F) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These double coconut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, sweet coconut flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them.
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