I’m trying to space out my cupcake-talk a little bit, buuuut that’s kind of hard when it’s all I have been doing. This is another GREAT recipe that I decided to make for the 100 cupcakes I made for my friend’s art show. I wanted to do a white cupcake and coconut just sounded perfect. Paired with a vanilla bean frosting? Yes please. Surprisingly, it seemed like all of my cupcake testers liked this cupcake more than any of the chocolaty ones! I made it twice and I love the second version much better because I tweaked the recipe I found a little. Enjoy!
Coconut Cupcakes w/Vanilla Bean Frosting
Makes approximately 24-30 cupcakes. Recipes adapted from Food Network & BrownEyedBaker
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract
1 1/2 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk + 2 Tablespoons
7 ounces sweetened, shredded coconut
2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar
1 teaspoon vanilla extract
2 Tablespoons heavy cream
Preheat the oven to 325 degrees F and line two muffin pans with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Fill each liner almost to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 10 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Frost cooled cupcakes! Devour. Yum.