Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coconut cupcakes with white chocolate buttercream. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM is something that I have loved my entire life.
Incredible white chocolate coconut cupcakes with a thick, fluffy strawberry buttercream frosting. The perfectly dense cupcakes have a rich Gently fold in the coconut and white chocolate chips. Line a muffin pan with paper liners and fill each to the top.
To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut cupcakes with white chocolate buttercream using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM:
- Get 1 cup Unsalted Butter pure and creamy
- Take 1 cup white sugar
- Get 3 large eggs
- Take 1 tsp Vanilla Extract
- Make ready 1 tsp coconut extract
- Prepare 1 1/2 cup All purpose flour
- Get 1 tsp Baking Powder
- Make ready 1/4 tsp baking soda
- Take 1/4 tsp salt
- Prepare 1/2 cup Milk
- Take 1/4 tsp shreded coconut
- Prepare 6 oz White chocolate
- Prepare 1/2 cup unsalted butter
- Get 1/2 cup confectioners sugar
- Take 1/2 tsp vanilla extract
Perfect on top of cakes, cupcakes, or alone on a spoon! This is one frosting you are going to It's made with powdered sugar, butter, and coconut milk. The end result has a thick, silky texture with a light coconut taste, making it great for any tropical. In a measuring cup combine egg whites, coconut milk and extracts.
Steps to make COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM:
- In the bowl of a standing mixer or hand mixer, cream the butter and sugar on medium-high speed until the mixture is fluffy. and light yellow in color. Lower the speed setting to medium and add the eggs, one at a time, scraping the bowl down between additions. Add in the vanilla and coconut extracts and mix until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Set the mixer to low speed. Alternatingly add the dry ingredients mixture and the milk to the batter, beginning and ending with the dry ingredients. Add in the shredded coconut and continue to mix all ingredients have just combined.
- Preheat your oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to just under ⅔ of the way. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean so as not to overbake, then set aside to cool.
- In a double boiler, melt the white chocolate and set aside to cool slightly. Beat the butter on medium speed with the mixer until the butter becomes creamy. Add in the melted but cooled white chocolate, and mix to combine. Scrape the sides down if necessary. - - before you mix the chocolate to the butter make sure it is cooled or else it will melt the butter.
- Set the mixer speed to low and add the vanilla extract followed by the confectioner’s sugar in four smaller portions. Scrape down the sides of the bowl between additions. Continue to beat the buttercream mixture until light and fluffy.
Cream together sugar and butter with an electric mixer on medium speed. Coconut Cupcakes With Cream Cheese Frosting. Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream. Irish Cream Cupcakes with Caramelized White Chocolate Buttercream. Chocolate Peanut Butter Rice Krispie Treats.
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