These cupcakes? A coconut lover’s heaven! There is ground coconut and coconut milk in the cake. There is coconut extract in the butter cream and topped with toasted coconut. Go on and drool, they are DELISH!
I got this recipe from Martha Stewart’s cupcake cookbook. I got the book from the library because I wasn’t sure I’d like it despite all the good reviews. Because you see…I kind of hate Martha. (Yes, we’re on a first name basis) I used to watch her show, Martha Stewart Living, all the time growing up when it was on Saturday or Sunday afternoons. Basically I always thought she seemed like a snotty person who did everything the hard way. My thoughts on her being snotty were confirmed when I heard all her staff quit before taping of a new season started. I have no idea if that was just rumor, but I’ll continue to take it as the truth. But this cookbook? It’s like cupcake smut. Beautiful pictures with every recipe. This is the first recipe I’ve made but they all seem like lovely recipes. I will be buying a copy.
As you can see from the first picture I didn’t go with just copying Martha’s recipe. I wanted something Easter and/or Spring themed. I saw these cupcakes on Flickr and decided to do that.
Martha calls for you to pulse the coconut in a processor until it’s finely ground. Well I don’t have a processor, just a blender. I’m sure Martha would look at my “ground” coconut and then slap my face for not following her directions.
With all the butter and coconut milk in this recipe I should have figured that perhaps my very pretty cupcake liners that were NOT marked as grease resistant wouldn’t be so pretty after I had cooked my cupcakes. I’m kind of disappointed because they were really pretty:
But after they looked like this:
You can’t see the chick on the bottom at all. Oh well. They tasted really good and I guess that’s all that matters. Right?
While the cupcakes were cooling I went about toasting my coconut. I have never toasted coconut before. One recipe online says 300°F for 30-40 minutes. Another recipe said 325°F and cook until the coconut is as brown as you want it. Well that really helps. I went with 300 degrees. Checked once and the coconut wasn’t brown at all. Checked again and it was very very toasted. There seems to be a very fine line between toasted and burned when it comes to coconut, just an FYI. It also took no where near as long as 30 minutes to toast.
I put the coconut and the mini Cadbury eggs in small bowls so I could do a little assembly line. Take my advice and use a much larger bowl for the coconut then you think you need because you get a lot of spillage.
Just as Martha suggests in the recipe I used a small offset spatula to put my frosting on. I did not however use the seven-minute frosting she suggests. And I’m going to give Martha some credit here and say I probably should have listened to her. Butter cream isn’t a real sticky frosting making it hard to get the coconut to stay on top. I couldn’t just sprinkle some on. This was my method:
I rolled the cupcake around in the bowl using a small amount of force to get the coconut to embed into and stick onto the butter cream.
Another snag I ran into was how to get the mini Cadbury eggs to stick on. I ended up putting a tiny dab of frosting on each and pressing it into the coconut. So far none have fallen off. Although I don’t have much faith of them staying on during my husband’s 20 minute drive to work. They really are pretty though, little birds’ nests of coconut heaven!
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/3 cups sugar
- 2 large whole eggs plus 2 egg whites, room temperature
- 1 1/2 teaspoons purse vanilla extract
- 3/4 cup unsweetened coconut milk
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture.
2. With and electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Gradually beat in whole eggs, whites and vanilla, scrapping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling eat three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers come out clean, about 20 minutes. Remove from oven; turn out cupcakes onto wire racks and let cool completely. cupcakes can be stored overnight at room temperature , or freeze up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread a generous dome of frosting onto each cupcake, and, if desired, garnish with flaked coconut (press gently to adhere). Cupcakes are best eaten the day they’re frosted; store at room temperature until ready to serve.
Source: Martha Stewart’s Cupcakes
Butter cream recipe
- 2 sticks butter
- 1-2 teaspoons coconut extract
- around 32ozs of powdered sugar
- 3-4 tablespoons cream or milk (or coconut milk)
Cream butter in small bowl. Beat in sugar and coconut extract. Add milk until frosting reaches desired consistency. If too thick add more milk, if too thin add more sugar.