My friend Alana recently got married and asked me to make cupcakes for her wedding. When I asked her what flavours she wanted her response was coconut!
So I scoured the internet for the perfect coconut cupcake recipe only to realize I already had the perfect recipe. With some slight modification my Ultimate Vanilla Cupcake became the ultimate coconut cupcake.
These cupcakes are definetly coconutty.
Makes 2 dozen cupcakes
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup coconut Greek yogurt
1/4 cup vegetable oil
1 tablespoon coconut extract
2/3 cup coconut milk, thick layer from the top of the can
1 cup butter, room temperature
2 1/2 cups icing sugar
1/3 cup coconut milk, thick layer from the top of the can
2 teaspoons coconut extract
Coconut flakes, to garnish
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.