Best Coconut Cherry Cupcakes Recipes
CHERRY CHOCOLATE COCONUT CUPCAKES
Chocolate-covered coconut candy is tucked inside each of these morsels. The ganache frosting is complemented by coarse sugar and chocolate-covered cherries. -Sandy Ploy, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally., In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended., Fill 24 paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. , Bake at 375° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set., Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.
Nutrition Facts :
COCONUT CHERRY CUPCAKES
yummy YUM YUM !!!!!!!
Provided by chizylass
Time 25m
Yield Makes Cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 180Celsius/350Fahrenheit/Gas Mark 4, and lay out your bun cases in a bun tray. If you don't have a bun tray (like me), then just double layer the bun cases on a tray.
- Add caster sugar and 115g butter in a bowl and whisk together. When light and fluffy add 2 tbsp of milk, then gradually beat in the eggs. Don't worry too much if it curdles! Sift in the baking powder and flour and fold in gently. I didn't use baking powder so that's why it is optional. Then fold in the coconut.
- Then you want to cut up 115g of glace/maraschino/fresh cherries into quarters and fold into the mixture (actually save a few to put on the tops once you've spooned it all into the bun cases and they tend to sink when in the oven).
- Now spoon the mixture into the bun cases and add the remaining cut up cherries to the tops, then whack them in the oven for 20-25 minutes or until firm and golden. Then leave to cool on a wire rack.
- Add the remaining 55g of butter and the icing sugar together, don't mix too fast of the icing sugar goes everywhere! Then add in 1tbsp of milk to make it nice and fluffy. Once the buns are chilled, add the topping with a piping bag (again, I don't have one of these so just used a spoon). Then put a whole cherry on the tops of each one, then voila! Yummy Cherry and Coconut cupcakes :-)
CHERRY CHOCOLATE COCONUT CUPCAKES
Obtained online. http://www.tasteofhome.com/recipes/cherry-chocolate-coconut-cupcakes
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 19
Steps:
- For ganache, place vanilla chips and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chip mixture; whisk until smooth. Stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.
- In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.
- Fill 24 paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter.
- Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set.
- Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.
CHERRY AND COCONUT CUPCAKES
Cherry and dessicated coconut with coconut milk
Provided by j_thompson26
Time 40m
Yield Makes 9
Number Of Ingredients 0
Steps:
- preheat oven to 180 degrees fan assisted line muffin tin
- beat butter and sugar until fluffy and creamy Add eggs little by little Fold in flour and dessicated coconut Add milk and vanilla extract stir in cherries
- Spoon into cases bake for around 20 mins
COCONUT CHERRY CUPCAKES
Mmmmmmmmmmmmmmm!
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Cakes
Number Of Ingredients 19
Steps:
- CUPCAKES: Preheat oven to 350 degrees F. Add 12 paper liners to muffin pan. In a standing mixer with paddle, add butter & sugar & beat until light & fluffy. Stir in milk. Add eggs, 1 at a time, until well combined. In another bowl, sift flour, powder & dry pudding; mix to combine. Then fold in coconut & candied cherries. Add extract; mix to combine & bake 20 - 25 minutes or until golden brown. Transfer to a wire rack & cool completely.
- FROSTING: In standing mixer with whisk, beat butter until fluffy. Sift in confectioners' sugar & beat until well combined. Add milk & extract; mix to combine. With pastry bag fitted with large round tip, swirl frosting onto cupcakes. Garnish each with a maraschino cherry & red sanding sugar.
- RED SANDING SUGAR: http://www.fancyflours.com/product/Sanding-Sugar-Red-Fine-Crystal-4-oz-jar/red-colored-sugar
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