COCONUT RUM CUPCAKES
This cupcake recipe is very simple and easy to make.
2 Cups all purpose flour
2 cups sugar
3 eggs large
butter room temperature(softened)-3/4 cup
baking powder-1 teaspoon
baking soda-1/4 teaspoon
coconut extract-1/2 teasppon
vanilla extract-1 teaspoon
1/3 cup coconut milk
1/4 cup shredded coconut
1/3 coconut rum(any brand)
METHOD
Preheat oven to 350 degrees F or 180 Degrees C.Line the cupcake pans with paper liners.
In a bowl using an electric beater,cream the butter ,sugar and eggs together till light and fluffy.Now add in the vanilla extract and coconut extract and continue beating till well blended.
Combine the dry ingredients( flour,baking powder and baking soda )together in a bowl.Now add half of the dry ingredients into the well blended butter-sugar-egg-extracts mixture,mixing well till all ingredients are well combined.Add in the coconut milk.Once the coconut milk is mixed well,add the remaining dry ingredients.add the coconut rum and fold in the shredded coconut.Mix well gently till a smooth batter is formed.
Now spoon this cupcakes batter into the cupcake tins and bake in the oven for about 20-25 minutes.once the cupcakes are cooked,let them cool completely before frosting them.
FOR THE FROSTING
INGREDIENTS REQUIRED ARE:
1 Cup of butter at room temperature (softened)
1/4 cup of coconut rum
1 tablespoon vanilla extract
3 cups of confectioner's sugar
METHOD FOR THE FROSTING
In a bownl with an electric beater beat the butter at a high speed till it is creamy and smooth.Add in the rum and vanilla extract and beat well again.Now gradually add in the confectioner's sugar one cup at a time beating well after each addition till the desired consistency is achieved.you can add only 3 cups of sugar or more cups depending on how thick you want your frosting to be.
Lemon-Coconut Cupcake
INGREDIENTS FOR THE CUPCAKES
BUTTER-1 stick room temperature softened
sugar-1 cup
eggs-2 large
flour-11/2 cups
1/2 cup sweetened coconut shredded
grated lemon zest-4 teaspoons
a pinch of salt
baking powder-1 teaspoon
milk-1/2 cup
for the lemon cream cheese frosting
3Tablespoons softened cream cheese
11/2 tablespoon butter softened
1/2 teaspoon grated lemon zest
11/2 teaspoon lemon juice
11/2 cups powdered sugar
1/2 cup shredded coconut sweetned
METHOD FOR MAKING THE LEMON COCONUT CUPCAKES
Preheat oven to 350 degrees F or 180 Degrees C.line the cupcake tins with paper line.
Take a bowl and cream the butter and sugar in it with the help of an electric beater at a high speed.mix the eggs into the creamed mixture one at a time and beat well after each addition.
Now take another bowl and mix all the dry ingredients together in it(i.e flour,baking powder,salt.lemon zest,salt and shredded coconut).Now using spoon by sppon method add this dry ingredients mixture into the creamed butter mixture alternating with milk.Mix well till all ingredients are well incorporated.Sppon this prepared cupcakes batter into the paper lined cupcake pans about 2/3 rd full and bake for about 20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.let the cupcakes cool completely before frosting them.
METHOD FOR THE LEMON CREAM CHEESE FROSTING
In a bowl beat the butter and cream cheese together with an electric beater till it is fluffy.Now add the lemon zest and lemon juice and beat well again.now add the powdered sugar 1/2 cup at a time and beat well till the frosting is thickened and fluffy and the desired consistency is achieved.Spread this frosting over the cupcake or pipe it with the nozzle of your choice and make beautiful swirls.garnish the frosting with shredded sweetned coconut.
Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
This cupcake recipe is very simple and easy to make.
2 Cups all purpose flour
2 cups sugar
3 eggs large
butter room temperature(softened)-3/4 cup
baking powder-1 teaspoon
baking soda-1/4 teaspoon
coconut extract-1/2 teasppon
vanilla extract-1 teaspoon
1/3 cup coconut milk
1/4 cup shredded coconut
1/3 coconut rum(any brand)
METHOD
Preheat oven to 350 degrees F or 180 Degrees C.Line the cupcake pans with paper liners.
In a bowl using an electric beater,cream the butter ,sugar and eggs together till light and fluffy.Now add in the vanilla extract and coconut extract and continue beating till well blended.
Combine the dry ingredients( flour,baking powder and baking soda )together in a bowl.Now add half of the dry ingredients into the well blended butter-sugar-egg-extracts mixture,mixing well till all ingredients are well combined.Add in the coconut milk.Once the coconut milk is mixed well,add the remaining dry ingredients.add the coconut rum and fold in the shredded coconut.Mix well gently till a smooth batter is formed.
Now spoon this cupcakes batter into the cupcake tins and bake in the oven for about 20-25 minutes.once the cupcakes are cooked,let them cool completely before frosting them.
FOR THE FROSTING
INGREDIENTS REQUIRED ARE:
1 Cup of butter at room temperature (softened)
1/4 cup of coconut rum
1 tablespoon vanilla extract
3 cups of confectioner's sugar
METHOD FOR THE FROSTING
In a bownl with an electric beater beat the butter at a high speed till it is creamy and smooth.Add in the rum and vanilla extract and beat well again.Now gradually add in the confectioner's sugar one cup at a time beating well after each addition till the desired consistency is achieved.you can add only 3 cups of sugar or more cups depending on how thick you want your frosting to be.
Lemon-Coconut Cupcake
INGREDIENTS FOR THE CUPCAKES
BUTTER-1 stick room temperature softened
sugar-1 cup
eggs-2 large
flour-11/2 cups
1/2 cup sweetened coconut shredded
grated lemon zest-4 teaspoons
a pinch of salt
baking powder-1 teaspoon
milk-1/2 cup
for the lemon cream cheese frosting
3Tablespoons softened cream cheese
11/2 tablespoon butter softened
1/2 teaspoon grated lemon zest
11/2 teaspoon lemon juice
11/2 cups powdered sugar
1/2 cup shredded coconut sweetned
METHOD FOR MAKING THE LEMON COCONUT CUPCAKES
Preheat oven to 350 degrees F or 180 Degrees C.line the cupcake tins with paper line.
Take a bowl and cream the butter and sugar in it with the help of an electric beater at a high speed.mix the eggs into the creamed mixture one at a time and beat well after each addition.
Now take another bowl and mix all the dry ingredients together in it(i.e flour,baking powder,salt.lemon zest,salt and shredded coconut).Now using spoon by sppon method add this dry ingredients mixture into the creamed butter mixture alternating with milk.Mix well till all ingredients are well incorporated.Sppon this prepared cupcakes batter into the paper lined cupcake pans about 2/3 rd full and bake for about 20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.let the cupcakes cool completely before frosting them.
METHOD FOR THE LEMON CREAM CHEESE FROSTING
In a bowl beat the butter and cream cheese together with an electric beater till it is fluffy.Now add the lemon zest and lemon juice and beat well again.now add the powdered sugar 1/2 cup at a time and beat well till the frosting is thickened and fluffy and the desired consistency is achieved.Spread this frosting over the cupcake or pipe it with the nozzle of your choice and make beautiful swirls.garnish the frosting with shredded sweetned coconut.
Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
