Jul 062010
 

I’m back!!! After a long weekend with many dinners out and not much happening in the kitchen I have returned!!!Cupcake Ingredients

Making the Batter

Added the Coconut

Cooling

Frosting Ingredients

All Frosted

Coconut Cupcakes with Chocolate Frosting

Makes about 20 cupcakes

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 cup sugar
3 whole eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 1/4 cups coconut flakes

Preheat oven to 325. Line muffin pan with 20 cups.

In a medium bowl, combine dry ingredients (this doesn’t include the coconut) thoroughly. In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy. Add buttermilk and vanilla and combine. Gradually add flour mixture until just combined. Fold in coconut.

Fill each cup 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool and frost.

Chocolate Buttercream Frosting

1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
4 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted (*see note)
3 tablespoons milk (3 to 4)
3 tablespoons light corn syrup

Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.

*Note – Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

I went with the darker chocolate frosting and it was good. I haven’t had a cupcake yet, but I’m hoping Justin or my mom will report back soon!!

  One Response to “Coconut Cupcakes with Chocolate Frosting”

  1. My wonderful daughter actually delivered some of these yummy cupcakes to me! How lucky am I? These are great — the cake is dense and has lots of coconut which I love and the frosting was very rich and yummy and was the perfect lunch with a glass of milk!

    Thank you Jenna!!!

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