Coconut Cupcakes with Cream Cheese Frosting

Ingredients (4)

• flour
• baking powder
• baking soda
• salt

Method

1. 1

   Unsalted butter, softened - 340 g

2. 2

   Granulated sugar - 400 g

3. 3

   Eggs - 5 large, room temperature

4. 4

   Vanilla extract - 1½ tsp

5. 5

   Almond extract - 1½ tsp

6. 6

   Plain (all-purpose) flour - 375 g

7. 7

   Baking powder - 1 tsp

8. 8

   Baking soda - ½ tsp

9. 9

   Salt - ½ tsp

10. 10

    Buttermilk - 240 ml

11. 11

    Sweetened shredded coconut - 400 g

12. 12

    200 g folded into the batter

13. 13

    200 g for decorating

14. 14

    Full-fat cream cheese, softened - 450 g

15. 15

    Unsalted butter, softened - 340 g

16. 16

    Vanilla extract - 1 tsp

17. 17

    Almond extract - ½ tsp

18. 18

    Icing sugar (powdered sugar), sifted - 680 g

19. 19

    Two 12-hole muffin trays

20. 20

    18–20 cupcake liners

21. 21

    Electric mixer

22. 22

    Cooling rack

23. 23

    Preheat the oven to 160°C fan or 170°C conventional (325°F).

24. 24

    Line two muffin trays with paper cupcake liners.

25. 25

    In a large mixing bowl, beat the butter and sugar together for 5 minutes until pale and fluffy.

26. 26

    Add the eggs one at a time, beating well after each addition.

27. 27

    Mix in:

28. 28

    Vanilla extract

29. 29

    Almond extract

30. 30

    Add one-third of the flour mixture.

31. 31

    Mix gently.

32. 32

    Add half the buttermilk.

33. 33

    Continue alternating the flour and buttermilk, finishing with the flour.

34. 34

    Mix only until combined.

35. 35

    Fold in 200 g shredded coconut.

36. 36

    Fill each cupcake liner almost to the top.

37. 37

    Bake for 25–35 minutes, or until:

38. 38

    the tops are golden,

39. 39

    and a skewer inserted into the centre comes out clean.

40. 40

    Leave the cupcakes in the pan for 15 minutes.

41. 41

    Transfer to a wire rack and cool completely before frosting.

42. 42

    Beat together:

43. 43

    Cream cheese

44. 44

    Butter

45. 45

    until smooth and creamy.

46. 46

    Add:

47. 47

    Vanilla extract

48. 48

    Almond extract

49. 49

    Gradually beat in the sifted icing sugar.

50. 50

    Continue beating until light, fluffy and smooth.

51. 51

    Pipe or spread the frosting over the cooled cupcakes.

52. 52

    Sprinkle generously with the remaining 200 g shredded coconut.

53. 53

    Serve with:

54. 54

    Tea

55. 55

    Coffee

56. 56

    Fresh berries

57. 57

    Lemon curd

58. 58

    Vanilla ice cream