Phew! The kids are back in school and the fall routine is beginning. To celebrate the start of my favorite cake season (hooray for apple and spice and nuts!) I am sharing with you an awesome Coconut Cupcake recipe (a little reminder of the sunshine we are leaving behind) from the Trophy Cupcakes and Parties! book. I am also going to give away a copy of this incredible cookbook and idea book.Now believe me, I own a lot of cookbooks that are dedicated to cupcakes (I am a little bit cookbook obsessed). And this is hands down the best recipe book when it comes to cupcakes. Jennifer Shea, founder of Trophy Cupcakes and Party in Seattle, really knows her stuff when it comes to baking. In fact, I have adopted her techniques in making many of my cupcake recipes in order to get beautifully shaped cupcakes every time.
Take a look at these gorgeous Coconut Cupcakes! They are so moist and light and full of flavor. Topped with Jennifer’s Cream Cheese Frosting, they are really a treat! But you could add any number of buttercreams or frostings to mix things up.
Just so you know, I spotted this lovely cookbook on Amazon soon after its release and purchased my own shiny copy. So believe me, the recipes are truly wonderful, I wasn’t given or paid anything to offer this praise. And, when I contacted Jennifer about sharing this recipe with you, my lovely readers, she was incredibly generous in offering to allow me to reprint it for you!
So, don’t forget to enter the drawing to get your own copy of the Trophy Cupcakes and Parties! cookbook where you can find many awesome recipes including:
- S’more Cupcakes
- Hummingbird Cupcakes
- Orange Almond Cupcakes and
- Apple Cupcakes- just to name a few!
I hope you enjoy the Coconut Cupcakes (scroll down past the giveaway for the recipe)! Thank you Jennifer!
a Rafflecopter giveaway
Thank you to everyone that entered! The lucky winner is L. Otero!!!
- 1 ½ cups cake flour (6 ounces or 170 grams)
- 1 cup all-purpose flour (5 ounces or 140 grams)
- 2 1/8 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons coconut extract
- 1 teaspoon vanilla
- 1 1/3 cups coconut milk, whisked to homogenize (11 ounces or 320 milliliters)
- ¾ cup plus 2 tablespoons unsalted butter at room temperature (7 ounces or 200 grams)
- 2 cups sugar (14 ounces or 400 grams)
- 4 large eggs
- 1 ½ cup sweetened coconut flakes* (5 ½ ounces or 160 grams)
- Preheat oven to 350 F (170 C). Line two 12-cup muffin pans with cupcake liners and set aside.
- In a large bowl, sift together the cake flour, all-purpose flour, baking powder and salt. Set aside.
- Combine the coconut and vanilla extracts and coconut milk in a large measuring cup with a spout. Set aside.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat them at low speed until the mixture is smooth and creamy, about 1 minute if the butter is soft. If the butter is cool, it will take longer. Add the eggs one at a time, mixing well and scraping the bowl after each addition, and waiting until all the traces of each egg have disappeared before adding the next one. Add the coconut flakes and stir just to incorporate.
- Add the dry ingredients in 3 parts, alternating with the wet ingredients in 2 parts. Keep the mixer at the lowest speed, and mix each time just until the ingredients are combined. When everything has been added, scrape the bowl and paddle one more time, and stir the batter just until it’s smooth. Let the batter rest for 15 minutes and stir gently before using.
- Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of a middle cupcake comes out with just a few crumbs, about 20 minutes. The cupcake should still be very pale and turn golden only around the edges. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely.
- *The original recipe calls for using the coconut flakes as it but I chopped them a bit in the food processor to reduce the size of the shreds.