Recipe of Favorite COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM

COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM” recipe we have found until now. This is gonna really delicious.

Ingredients of COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM

1. Take 1 cup of Unsalted Butter pure and creamy.
2. Take 1 cup of white sugar.
3. Prepare 3 large of eggs.
4. Take 1 tsp of Vanilla Extract.
5. Take 1 tsp of coconut extract.
6. Prepare 1 1/2 cup of All purpose flour.
7. Make ready 1 tsp of Baking Powder.
8. You need 1/4 tsp of baking soda.
9. It’s 1/4 tsp of salt.
10. Prepare 1/2 cup of Milk.
11. It’s 1/4 tsp of shreded coconut.
12. Take 6 oz of White chocolate.
13. It’s 1/2 cup of unsalted butter.
14. It’s 1/2 cup of confectioners sugar.
15. It’s 1/2 tsp of vanilla extract.

These chocolate cupcakes taste completely over-the-top with chocolate buttercream!Then add enough whole milk to.These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness.Light and fluffy with a soft, tender but flaky crumb.

COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM step by step

1. 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..
2. 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..
3. 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..
4. 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..

1. 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..

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These Coconut Cupcakes are topped with a creamy coconut buttercream frosting and then sprinkled with shredded coconut.These coconut cupcakes are one of my all time favorite cupcakes.Who knows, maybe I say that a lot but these would definitely make it to the top five.Coconut cupcakes are soft, fluffy cupcakes (with options for either a box-mix or from-scratch cupcakes) These coconut cupcakes have quickly become one of my new favorite cupcakes (right next to my chocolate cupcakes You can use a white or vanilla box mix if you are in a rush, but be.Thick, luscious whipped coconut buttercream frosting.