Coconut Cupcakes
Coconut milk cupcakes with cream cheese frosting, covered in a mix of white and toasted shredded coconut.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
If you love coconut, these cupcakes are for you. The cake is made with canned coconut milk and a little shredded coconut, so it is tender and tastes of the tropics. On top goes a soft dome of cream cheese frosting, covered in a snowy mix of white and golden toasted coconut.
The Thermomix® TM7™ chops the shredded coconut with the sugar so it blends into the batter, then mixes everything in a couple of minutes and makes the frosting after a quick rinse. While the oven is hot, half of the coconut for the topping toasts on a baking sheet in just a few minutes.
Made in the Thermomix® TM7™
Coconut Cupcakes
Makes: 12 cupcakes
- Prep35 min
- Cook25 min
- Total2 h
- Serves12
Ingredients
Coconut cupcakes
Cream cheese frosting
Topping
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- Place the shredded coconut and sugar in the mixing bowl and chop 5 sec/speed 6. Add the butter and mix 1 min/speed 4. Scrape down the sides, add the eggs, vanilla and coconut extract and mix 30 sec/speed 4.
- Add the flour, baking powder, salt and coconut milk and mix 10 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until no dry flour remains.
- Divide the batter among the liners, about two thirds full, and bake in the oven for 18 to 22 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack until completely cool.
- Spread half of the topping coconut on a baking sheet and toast it in the still-hot oven for 4 to 6 minutes, stirring once, until golden. Watch it closely, it burns fast. Let it cool and mix it with the rest of the coconut.
- Wash and dry the mixing bowl. Place the butter, powdered sugar and salt in it and mix 30 sec/speed 4. Scrape down the sides, add the cream cheese, vanilla and coconut extract and mix 20 sec/speed 4. Scrape down and mix 10 sec/speed 4, just until smooth.
- Spread a dome of frosting on each cupcake with a small offset spatula, or pipe it with a large round tip. Press the coconut mix all over the frosting.
Tips
- Shake or stir the can of coconut milk well before measuring, since the cream separates from the liquid.
- Do not overmix the cream cheese frosting; if it turns soft, refrigerate it for 20 minutes before using.
- Keep the cupcakes covered in the refrigerator up to 3 days, and take them out 20 minutes before serving.
