coconut cupcakes

April 14, 2017
coconut cupcakes

Cooking, but even more particularly, baking, is such a useful and potent form of therapy for me.

The more deadlines I have on, the more pressure in my life, the more likely I am to be found in my kitchen, looking through cookbooks and messy stacks of recipes scrawled in pen or ripped from magazines. With flour scattered on the kitchen island and dishes and ingredients piled high on the counter, I stand in the middle of it all, my hands working the bread dough, or stirring the dates for a batch of old-fashioned matrimonial squares, or rolling out the pastry for a cheddar and onion tart. This is my domain. This is what I do.

The act of creating food is part art, part science, part memory, part story passed down through generations, and a good measure of love. A process so physical, so fundamental, familiar, tangible and therapeutic that every time I cook, it feels like a return to myself.

This year we have a wedding in our family. My gorgeous, impossibly generous, eldest daughter is getting married. Her equally lovely sister (on the right) is to be her only attendant. The handsome groom-to-be is currently serving overseas.

And I’ve promised to make the wedding cupcakes. After searching through countless books and websites, I settled on these wedding-like coconut cupcakes: white, ethereally light, blissfully sweet, full of flavour, perfectly moist and aesthetically beautiful. The coconut in the batter adds substance and texture. A perfect wedding cupcake. Also, as it turns out, perfect for Easter.

 

 

Coconut Cupcakes

This recipe is adapted from the Brown Eyed Baker.

Ingredients

  • 2 cups unbleached, all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup sweetened, shredded coconut, pulsed in the food processor until finely ground
  • 1 cup butter, room temp.
  • 1 1/2 cups sugar
  • 3 eggs, room temp
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup coconut milk

Frosting (double this amount for wedding cupcakes)

  • 1 cup butter
  • 2 1/2 cups icing sugar
  • 2 tsp coconut extract

Directions

  1. Line cupcake pans with 24 extra-large or jumbo cupcake liners. Set oven to 350 degrees F.
  2. In a medium bowl, mix together flour, baking powder, salt, and finely ground coconut (coconut should be about breadcrumb sized)
  3. In a separate large bowl, beat the butter and sugar together for at least three minutes or until pale and fluffy. Add the eggs and vanilla and beat until combined.
  4. Add the flour mixture to the butter mixture in three batches, alternating with coconut milk, beginning and ending with flour mixture. Beat lightly after each addition.
  5. Spoon the batter into the lined cups. Bake for 18-20 minutes or until top springs back lightly. Remove to a wire rack to cool.
  6. Make the frosting: use an electric hand mixer to beat the butter, then stir in the icing sugar and coconut extract and beat for at least two minutes until light and fluffy.
  7. Garnish the cooled cupcakes with icing, toasted coconut (1 cup, spread on a baking sheet, placed in cooling oven for about 5 minutes), and small chocolate eggs.

Cross posting this to Fiesta Friday – with gratitude to Angie. 

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10 Comments

  • Reply Tasty Eats Ronit Penso April 14, 2017 at 8:11 pm

    The cupcakes look delicious and so pretty. Perfect for a wedding. Congratulations!:)

    • Reply Lindy April 17, 2017 at 10:39 pm

      Thanks Ronit – this is one lovely and super happy couple and we can barely contain our excitement.

  • Reply Angie | Fiesta Friday April 14, 2017 at 10:30 pm

    Adorable! And congratulations on the daughter’s wedding! That is so exciting!! Can I do the flowers? Lol, I just can’t wait to have a wedding I can call my own, which will have to be the daughter’s. Mine was my Mom’s. I was a snow beast! 😄 She piled on everything white on me!

    • Reply Lindy April 17, 2017 at 10:41 pm

      Angie – it’s more exciting than I would have thought. I who eloped secretly. Yes, you can come right on up here and do the flowers. Pink roses, baby’s breath, and eucalyptus leaves. They’re paid for and everything. All you need to do is arrange them. No problem!

  • Reply NoPlateLikeHome.com April 15, 2017 at 11:07 am

    I love from scratch cakes. This coconut cakes sounds deli With the coconut milk and the nest decoration looks adorable and easy. Happy Easter.

    • Reply Lindy April 17, 2017 at 10:43 pm

      thank you and happy spring to you!

  • Reply Johanne Lamarche April 15, 2017 at 4:19 pm

    For some reason I can’t “like” your post but I really do like it Lindy! Almost 10 years ago my niece married in Victoria BC and her wedding cake was a coconut layered cake made with love by a friend. I had never had coconut cake at a wedding but this one had everyone swooning, it was that good! Your cupcakes will have the same success and they are so pretty. Congratulations on the impending nuptials of your beautiful daughter. I love the photo of the sisters together. You are blessed!!

    • Reply Lindy April 17, 2017 at 10:47 pm

      So sweet Johanne. Thanks for your message. I never fully understand what is going on with my blog. It got tricky when I moved over to WordPress.org. But never mind, I’m so happy to hear from you. I am so glad the coconut cake was a hit. Hope the cupcakes are too. And yes, you’re right, I am truly blessed and I don’t forget that ever.

  • Reply Jhuls April 17, 2017 at 1:12 am

    These cupcakes look so adorable. Congrats on the wedding! 🙂

    • Reply Lindy April 17, 2017 at 10:47 pm

      Thanks Jhuls!

    I'd love to hear from you...

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