Monday, September 26, 2011

Coconut Cupcakes With White Chocolate Buttercream

Make these delicious coconut cupcakes with white chocolate buttercream at your next party, or even just as a sweet treat for the family. They are sure to be a hit!
1½ cups unsalted butter
2 cups sugar
5 large eggs
1½ teaspoons pure vanilla extract
1½ teaspoons coconut extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
¼ cup shredded coconut 

1½ ounces white chocolate chips
1 cup softened unsalted butter
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract

1. In the bowl of a standing 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. Alternatively 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 over bake, 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.
5. 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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