COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM. 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.

COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM Mix in egg, egg whites, and extracts. Slowly add the flour mixture into the butter mixture, then divide How to Make Coconut Buttercream Frosting. In the bowl of a stand mixer fitted with a paddle attachment, cream. You can have COCONUT CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM using 15 ingredients and 5 steps. Here is how you cook that.


  1. Prepare of Unsalted Butter pure and creamy.
  2. It's of white sugar.
  3. You need of eggs.
  4. It's of Vanilla Extract.
  5. You need of coconut extract.
  6. You need of All purpose flour.
  7. You need of Baking Powder.
  8. You need of baking soda.
  9. Prepare of salt.
  10. Prepare of Milk.
  11. It's of shreded coconut.
  12. You need of White chocolate.
  13. It's of unsalted butter.
  14. It's of confectioners sugar.
  15. Prepare of vanilla extract.

These soft and sweet Coconut Cupcakes have a coconut truffle stuffed in the middle, and are topped with an tangy, creamy white chocolate cream These cupcakes have been an idea that's been brewing ever since I made my Ferrero-Rocher Stuffed Chocolate Cupcakes with Nutella Buttercream. Irish Cream Cupcakes with Caramelized White Chocolate Buttercream. Chocolate Peanut Butter Rice Krispie Treats. Once all the butter has been added, pour in the melted white chocolate, then the passion fruit puree.


  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..

Frost the cupcakes with the buttercream using either a spatula or a pastry bag. These moist white chocolate cupcakes are infused with the of sweet white chocolate goodness. Light and fluffy with a soft, tender but flaky crumb. In a measuring cup combine egg whites, coconut milk and extracts. Cream together sugar and butter with an electric mixer on medium speed.

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