Coconut Cupcakes
with toasted flakes
THE RECIPE
INGREDIENTS:
- 3oz Vegetable Oil
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 3/4 cups Cake Flour
- 1 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 1 tsp Coconut Extract
- 8oz Milk
- For frosting:
- 1/3 cup Flaked Coconut
- 12 tbsp Butter
- 2 cups Confectioner's Sugar
- Provided:
- 18 Cupcake Cups
- Piping Bag
- From your pantry:
- 2 Eggs
ABOUT RECIPE:
Coconut infused cupcakes are topped with a toasted flake for a sweet and tender treat.
BAKING ADVICE:
BAKING HACKS
Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. (We’re big fans of wooden spoons and whisks.) It will take a bit more time, but you get a nice arm workout!
BAKING PAN ADVICE
Shredded coconut burns easily. Be sure to toss and check flakes regularly while toasting.
Cupcakes can be made in advance and kept in the refrigerator for up to three days. Store cakes, icing, and flakes separately.
YOUR RED VELVET KIT
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 350°F. Take 2 eggs out of your refrigerator. Let butter come to room temperature. In a medium bowl, whisk together vegetable oil and sugar until combined. Add the eggs and coconut extract, and mix until smooth.
STEP 2
Whisk together the flour, baking powder, and salt in another medium bowl. Add flour mixture to the oil mixture, in three additions, alternating with the milk. Mix until *just* combined.
STEP 3
Divide the batter evenly among cupcake cups, filling each just over half full. Place on a baking sheet and bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool. Toast the coconut: sprinkle coconut flakes on a baking sheet, toast in the oven for 2 to 3 minutes until golden.
STEP 4
Make frosting: Using an electric mixer, beat butter in a medium bowl until it starts to look pale, then slowly add the confectioner’s sugar and beat for 2-3 minutes. Add 1 tablespoon milk or water from home to thin out for a creamier consistency.
STEP 5
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist. Push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting.
STEP 6
Top cupcakes with toasted coconut flakes. Enjoy!
