coconut cupcakes Recipe Image

coconut cupcakes

Featuring Vallery Lomas @FOODIEINNEWYORK FOR FOOD NETWORK

Pairs perfectly with the flavors in
Aloha Ice Variety Pack


serves: 24 cupcakes
active time: 40 minutes
total time: 1 hour 30 minutes
preparation: easy


Description

Trade in snow and evergreens for sunshine and palm trees by making these dreamy desserts – and savoring them with the Seagram's Escapes Aloha Ice Variety Pack. The cupcakes are packed with coconut flavor, from the coconut milk and extract in the batter to the generous sprinkle of coconut flakes on top. (Bonus points if you shred the meat from a fresh coconut!)



Ingredients

  • 2 2/3 cups cake flour (see Cook's Note)

  • 1 tablespoon baking powder

  • 3/4 teaspoon kosher salt

  • 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature

  • 2 cups granulated sugar

  • 4 large eggs

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon coconut extract, optional

  • 1 1/3 cups full-fat coconut milk or whole milk


Glaze & Toppings

  • 3 cups confectioners' sugar, sifted, plus more as needed

  • 1/4 cup full-fat coconut milk or whole milk, plus more as needed

  • 2 cups large unsweetened coconut flakes


Directions

  • Position an oven rack in the center and preheat the oven to 350 degrees F. Line 2 standard 12- cup cupcake/muffin pans with liners. Set aside.

  • Sift the cake flour into a large bowl. Sift in the baking powder. Add the salt and whisk to combine.

  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-low speed until pale and fluffy, 4 to 5 minutes. Add the eggs 2 at a time and beat until combined after each, about 1 minute. Beat in the vanilla and coconut extracts.

  • Add the flour mixture in 3 additions, alternating with half of the milk after each addition, starting and ending with the flour and mixing on low speed until just combined and no streaks of flour remain after each addition, about 1 minute.

  • Spoon the batter evenly among the 24 cupcake liners. Bake until springy to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Place the pans on a wire rack to cool completely before glazing.

  • {"For the glaze and topping":"Add the confectioners' sugar to a medium bowl. Stir in the milk and whisk to form a glaze. If the glaze is too runny, whisk in a little more confectioners' sugar. If too thick, whisk in about another teaspoon of milk."}

  • Turn a cupcake upside down and dip the top into the glaze. Place the cupcake, right-side-up, on a serving platter. Sprinkle the top with coconut flakes to cover. Repeat with the remaining cupcakes.

  • Enjoy immediately or store the cupcakes in an airtight container at room temperature for up to 4 days.


Cook's Notes:

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)



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