Best Auntie Ems Coconut Cupcakes Recipes

COCONUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
• With an electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
• Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
• Line a cupcake tin with paper liners. Fill each cup with batter; the batter should nearly reach the tops of the cupcake cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
• Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
• Frosting: Place cream cheese in a medium mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

AUNTIE EM'S COCONUT CUPCAKES RECIPE

Steps:

• Mix all in order. Fill cupcake liners 1/2 way. Bake at 350 ndegrees for 20-25 minutes or until light brown.

ANGELA'S PINEAPPLE COCONUT CREAM CHEESE FROSTING

Steps:

• Blend all ingredients together in a food processor till light and fluffy.

AUNTIE EM'S COCONUT CUPCAKES

Steps:

• MUFFINS:.
• Preheat the oven to 325 degrees F.
• In a medium bowl, sift the flour, baking soda and salt and set aside.
• In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
• On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
• Gently fold in the coconut.
• Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
• Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
• Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
• Remove the cupcakes to a rack and allow to cool completely.
• FROSTING.
• Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
• Add the butter and continue mixing on medium speed until smooth.
• Scrape down the bowl again.
• Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
• Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
• Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
• coconut.
• The cupcakes will keep for about 3 days.