Moist Coconut Cupcakes with Coconut Ermine Frosting
These coconuts are a coconut lover's dream. A moist coconut cupcake is topped with a delicious coconut frosting and then topped with a sprinkle of sweetened coconut.
Servings: 12 cupcakes
Calories: 444kcal
Equipment
- Cupcake Liners
Ingredients
Coconut Ermine Frosting
- 3/4 cup (150 grams) granulated sugar
- 1-1/2 tablespoons (15 grams) unbleached all-purpose flour
- 5 teaspoons (14 grams) cornstarch
- 1/4 teaspoon Diamond kosher salt
- 3/4 cup (180 ml) coconut milk
- 14 tablespoons (197 grams) unsalted butter room temperature (65-68 degrees F)
Coconut Cupcakes
- 2 large (100 grams) eggs room temperature
- 2/3 cup (161 ml) coconut milk room temperature (65-68 degrees F)
- 1-1/4 cups (250 grams) granulated sugar
- 1-2/3 cups (212 grams) unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon Diamond kosher salt
- 8 tablespoons (113 grams) unsalted butter room temperature (65-68 degrees F)
Cupcake Topping
- 1/2 cup sweetened shredded coconut
Instructions
Make the Coconut Ermine Frosting
- This recipe makes 3 cups of frosting, enough to frost 12 cupcakes.
- In a 3 or 4-quart nonreactive pan whisk together the sugar, flour, cornstarch and salt. Slowly whisk the in the coconut milk until smooth. Cook over medium heat, whisking constantly and scraping the corners of the saucepan, until the mixture boils and is very thick, about 6-10 minutes. When the mixture starts to boil whisk it for 1 minute. Transfer the mixture to a wide bowl or glass pie plate and let cool completely, about 2 hours.
- Using a stand mixer fitted with a whisk attachment, beat the butter (which should be between 65-68°F) on medium-high speed until light and fluffy, about 5-minutes.
- Turn off the mixer, scrape the sides and bottom of the bowl and add the cooled coconut milk-flour mixture. Mix on medium speed until combined. Increase speed to medium-high and beat until the frosting is light and fluffy, 3 to 5 minutes.
- Scrape the buttercream into a smaller bowl and cover with plastic wrap until ready to frost the cupcakes. Wash out the mixing bowl and make the cupcakes. The frosting can sit at room temperature for up to 2 days, if your kitchen is not hot (>75°F)
Coconut Cupcakes
- Preheat the oven to 350°F (180°C). Line the muffin pan with cupcake liners.
- The fat in coconut milk tends to solidify at the top of the can. To ensure a homogenous mixture, place the can of coconut milk upside down in a container of hot water to melt this solid layer of coconut fat. When you open the can, stir the milk to ensure it is well combined before measuring out 2/3 cup for this recipe.
- In a small bowl combine the eggs and 1/3 of the coconut milk and whisk the ingredients together. Cut the butter into 8 pieces.
- Add the sugar, flour, baking powder, and salt to the bowl of a stand mixer. With the paddle attachment mix the dry ingredients on medium-low for 30 seconds to thoroughly combine them.
- Add the butter and remaining coconut milk and mix on medium speed until the butter and coconut milk are thoroughly incorporated and the batter is creamy, about 1 minute. Be careful not to overmix. Scrape the sides and bottom of the bowl.
- Add the egg mixture in two batches, mixing on medium speed until the egg mixture is thoroughly incorporated each time. Scrape the sides and bottoms of the bowl and fold the batter by hand to ensure all the batter is mixed together.
- Divide the batter evenly between the 12 cups of the muffin pan, about 60 grams each. Each muffin tin should be about 2/3 full.
- Bake the cupcakes for 20-22 minutes until they are done. Remove the cupcakes from the oven and let them cool in the pan for 10 minutes before removing the cupcakes from the pan to a wire rack. Let the cupcakes to cool completely before frosting them.
- If making the cupcakes one day in advance before frosting them, store the cupcakes in an airtight container at room temperature.
How to Decorate the Cupcakes
- Using a Pastry Bag: Fit your pastry bag with a open star tip or your favorite decorating tip and fill it with frosting. Starting at the outside edge of the cupcake, pipe frosting in a swirl with the tip about 1/4" to 1/2" above the cupcake, exerting even pressure on the bag continuously. Finish the swirl in the center of the cupcake by removing the pressure and lifting up the tip slightly as you near the center. If you’re new to decorating cupcakes it may take some practice.
- Using a Knife or Offset Spatula: Use a large tablespoon to add about 2 tablespoons of frosting onto the cupcake. Use the back of a spoon, a non-serrated butter knife, or a small offset spatula to spread the frosting to the edge. While pressing down on the frosting slightly, move your spoon or knife in a spiral pattern from the outside edge of the cupcake to the center of the cupcake, to create a pretty spiral or swoop.
- Top the frosted cupcakes with sweetened shredded coconut.
How to Store the Cupcakes
- Unfrosted Cupcakes: If not frosting and serving the cupcakes the same day as they're baked store the cooled cupcakes in an airtight container for up to two days.
- Don't store the cupcakes while they are still warm. The condensation will cause the paper liners to peel from the cupcakes if stored while
- Frosted Cupcakes: Once the cupcakes are frosted they can be stored at room temperature for 1 day. The cupcakes taste best if consumed the same they are frosted.
Notes
Coconut Milk: When buying coconut milk check the nutrition label and make sure you are buying coconut milk that is 11g fat per 1/4 cup serving. Do not use low-fat or non-fat coconut milk for the cupcake recipe or the cupcakes will be dry. The amount of butter in this recipe has been adjusted to account for the amount of fat in the coconut milk.
Weigh the Ingredients: You’ll get the best and most consistent results if you weigh the ingredients, especially the flour
Nutrition
Calories: 444kcal | Carbohydrates: 48g | Protein: 4g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 164mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 33g | Vitamin A: 687IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 2mg