Best Coconut Orange Cupcakes Recipes
COCONUT ORANGE CUPCAKES
From Sparta, Wisconsin, Donna Justin's tried-and-true recipe features the delicate tastes of orange, white chocolate and coconut in an easy dessert worthy of company. "It yields 2 dozen delicious cup cakes with a pretty topping," she notes.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, oil, eggs and orange juice until well blended. Combine the flour, baking powder, baking soda and salt; gradually stir into orange juice mixture just until moistened. Fold in oranges and chips. , Fill paper-lined muffin cups two-thirds full. In a small bowl, combine topping ingredients; sprinkle over cupcakes. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 238 calories, Fat 11g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 209mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT ORANGE CUPCAKES
24 muffins with a great combination of mandarin oranges, coconut and white chocolate chips. From Taste of Home.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the sugar, oil, eggs and orange juice, mix well.
- Combine dry ingredients; stir into orange juice mixture just until moistened. Fold in oranges and chips.
- Fill greased or paper-lined muffin cups two-thirds full.
- Combine topping ingredients; sprnkle over cupcakes.
- Bakes at 375F for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 234, Fat 10.9, SaturatedFat 3.9, Cholesterol 19.5, Sodium 202.1, Carbohydrate 32, Fiber 1, Sugar 18.9, Protein 2.9
COCONUT ORANGE CHARDONNAY CUPCAKES
Provided by Food Network
Yield 24 cupcakes
Number Of Ingredients 26
Steps:
- For the topping: Combine the coconut and sugar with the butter.
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 24 cupcake liners.
- In a mixing bowl, combine the sugar, oil, eggs, orange juice, wine, vanilla, orange zest, and lemon oil and mix well. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir the dry ingredients into the orange juice mixture just until moistened. Fold in the mandarin oranges and the coconut. Fill the cupcake liners 2/3 full. Sprinkle the topping over each cupcake and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
- For the ganache: In a 2 cup glass measuring cup, heat the cream in the microwave until very hot but not boiling. Remove the cream from the microwave and add the chocolate. Stir until smooth. Cool slightly to thicken.
- For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining sugar and beat to desired consistency.
- To assemble: Frost each cupcake with a wide, flat "pillow" of vanilla frosting. Dip each cupcake top in chocolate ganache. Immediately pipe 3 small dots (about 1/16 teaspoon each) white chocolate on top of each cupcake. Pull the tip of a sharp knife through each white chocolate dot, starting at the top and pulling down, to form a heart. Sprinkle edible gold flakes on top of each cupcake, if desired.
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