Coconut Cupcakes with Coconut Frosting

About Coconut Cupcakes with Coconut Frosting

Ingredients

• Cupcake
• Canned coconut milk ⅔ cup
• Sweetened desiccated coconut ½ cup
• Unsalted butter at room temperature 1 cup
• Castor sugar 1 cup
• Eggs 2
• Refined flour 2¼ cups
• Salt 1 tsp
• Baking powder ½ tsp
• Vanilla essence 1 tsp
• Coconut cream cheese frosting
• Desiccated coconut ¼ cup
• Philly cream cheese, at room temperature ¼ cup
• Butter, at room temperature ½ cup
• Powdered sugar ½ to 1 cup

How to Make Coconut Cupcakes with Coconut Frosting (Stepwise Photos)

Method

1. To make the cupcakes, preheat the oven to 180º C.
2. Take the butter in a mixing bowl and cream it with an electric beater till light and fluffy. Add sugar and continue to beat till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
3. Add the eggs, one at a time, beating for 30 seconds after adding each to ensure they are well mixed. Be sure to scrape down the sides after each egg to ensure even mixing.
4. Mix flour, salt, and baking powder in another bowl. Mix 1 cup of well shaken can of coconut milk and vanilla essence in yet another bowl.
5. Take another mixing bowl, add ⅓ the dry mixture and ½ the wet mixture and beat the two well. Again add ⅓ the dry mixture and ½ the wet mixture and beat well. Add the remaining dry mixture and beat well but do not over beat.
6. Add desiccated coconut and mix well.
7. Scoop the batter into cupcake paper cups till ¾ full. Keep them on baking tray and keep it in the preheated oven and bake for 18 minutes, rotating the pan after the first 15 minutes to ensure even baking.
8. Check with a toothpick to ensure the cake is cooked. If the toothpick comes out clean they are cooked.
9. Take the tray out of the oven and let them cool for a while. Transfer them onto a wire rack and let them cool completely.
10. To prepare the frosting, take cream butter and cream cheese in a clean bowl and beat for about 3 minutes. Scraped down the sides and bottom.
11. Slowly add powdered sugar and beat, tasting as you go on adding sugar till you reach the desired sweetness. Fold in desiccated coconut.
12. Spread this frosting over the cooled cupcakes. Sprinkle some desiccated coconut on top and arrange them on a serving platter before serving.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps