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.
Perfect on top of cakes, cupcakes, or alone on a spoon!
This is one frosting you are going to It's made with powdered sugar, butter, and coconut milk.
The end result has a thick, silky texture with a light coconut taste, making it great for any tropical.
You can cook COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM using 15 ingredients and 5 steps. Here is how you achieve that.
Ingredients of COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM
- You need 1 cup of Unsalted Butter pure and creamy.
- Prepare 1 cup of white sugar.
- It's 3 large of eggs.
- It's 1 tsp of Vanilla Extract.
- It's 1 tsp of coconut extract.
- It's 1 1/2 cup of All purpose flour.
- It's 1 tsp of Baking Powder.
- You need 1/4 tsp of baking soda.
- It's 1/4 tsp of salt.
- It's 1/2 cup of Milk.
- You need 1/4 tsp of shreded coconut.
- It's 6 oz of White chocolate.
- It's 1/2 cup of unsalted butter.
- It's 1/2 cup of confectioners sugar.
- It's 1/2 tsp of vanilla extract.
Top cup cakes with coconut butter cream and sprinkle with shredded coconut. Fresh Stem Ginger Buttercream Frosting for Cupcakes. Also check out these gourmet cupcakes - lemon meringue cupcake recipe, chocolate orange cupcake with gnache frosting, choc mint cupcake recipe Irish Cream Cupcakes with Caramelized White Chocolate Buttercream. Chocolate Peanut Butter Rice Krispie Treats.
COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM instructions
- 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..
These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. Once all the butter has been added, pour in the melted white chocolate, then the passion fruit puree. Frost the cupcakes with the buttercream using either a spatula or a pastry bag. Chocolate and coconut are a great flavor team, and really balance each other out.