Tuesday, January 15, 2013

coconut cupcakes

coconut has been growing on me over the years.
it's definitely not a go-to flavor in my cooking or baking.
but these snowball-like coconut cupcakes were just too cute to pass up.
AND... i LOVED them.

whether you're a coconut lover or not - these will change your life.
they were THAT good!

 recipe via martha stewart


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs, plus 2 large egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • Seven-Minute Frosting
  • 1 1/3 cups large-flake unsweetened coconut


1. preheat oven to 350 degrees.

2. cream together butter and sugar.

add eggs one at a time beating well in between.

3. whisk remaining dry ingredients together (including coconut). set aside.

4. mix remaining wet ingredients. set aside.

5. add these two mixtures to your butter mixture,

 alternating back and forth, starting and ending with the dry mixture.

do not overmix.

6. fill cupcakes almost to top of each cupcake liner 

and bake for 20 minutes or until a toothpick comes out clean.

7. once cupcakes are cool, mound a buttercream frosting 

on top and pile with coconut flakes.

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