Coconut Cupcakes With Cream Cheese Icing |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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By The Canadian Living Test Kitchen These delicious cupcakes serve as the tempting dessert in the April 2006 issue of Canadian Living Magazine. Ingredients:
1/2 cup butter |
3/4 cup granulated sugar |
1 egg |
1 teaspoon coconut extract |
1/2 teaspoon vanilla |
1 1/3 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 pinch salt |
3/4 cup buttermilk |
1/2 cup shredded sweetened coconut |
1/4 cup cream cheese, softened |
2 tablespoons butter, softened |
1 tablespoon milk |
1/4 teaspoon vanilla |
1/4 teaspoon coconut extract |
2 cups icing sugar |
1/2 cup shredded sweetened coconut |
Directions:
1. Line 12 muffin cups with paper liners; set aside.
2. In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
3. In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.
4. Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
5. Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.
6. Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.).
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