White Velvet Coconut Cupcakes

White Velvet Coconut Cupcakes

White Velvet Coconut Cupcakes

I really enjoy perusing display cases in bakeries and coffee shops, because it often leads to being a source of inspiration for some of the things I bake.

The last time I was in a coffee shop, I noticed that they had a white velvet coconut cupcake in the display case. The flavor combination sounded really yummy, but instead of purchasing one from the shop, I decided to try making my own at home.

The cake portion of this white velvet cupcake is really light, thanks in part to the beaten egg whites that are folded into the batter. I did contemplate adding some shredded coconut into the cupcake batter, but then I thought that might take away from the smooth, velvety texture that I thought the cake should have – so I opted to add coconut flavoring to the batter instead.

And what’s there to say about the frosting… In my opinion, nothing tops a cupcake better than a rich, thick buttercream frosting, and this one turned out especially rich & thick. I also chose to garnish the cupcakes with some toasted coconut, and I think that really helped add that little bit of texture I was looking for.

~Enjoy~




White Velvet Coconut Cupcakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt, plus a pinch for the egg whites
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2/3 cup milk
1 teaspoon coconut flavoring
3 egg whites

Directions:
Preheat oven to 350 degrees. Grease and flour cupcake tins or line with paper liners.

In a medium bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Alternately add flour mixture and milk, ending with milk, and beat until batter is smooth. Stir in coconut flavoring.

Beat egg whites with a pinch of salt until stiff. Gently fold into batter.

Spoon batter into cupcake tins, filling cups about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and place on wire rack to cool.

Frost cooled cupcakes with Coconut Buttercream Frosting (recipe below) and garnish with toasted coconut; if desired.

Makes approximately 12 cupcakes.



Coconut Buttercream Frosting

1 cup (2 sticks) butter, softened
3 1/2 cups powdered sugar, sifted
2 tablespoons milk
1 teaspoon coconut flavoring

Directions:
In a large bowl, cream butter until light and fluffy. Add powdered sugar and beat well. Add milk and mix until well combined. Stir in coconut flavoring. Frost cooled cupcakes.

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6 Responses

  1. Yum – looks really good!

  2. Wow, these sound delish! And so beautiful!

  3. I just wonder how You find these delightful receipts. They are lovely After seeing these; I have to go to the fridge!

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