Coconut Cupcakes
with toasted flakes
THE RECIPE
INGREDIENTS:
- 8 tbsp Butter
- 1 can Coconut Milk
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 1/3 cups Flour
- 2 tsp Baking Powder
- For frosting:
- 1 1/2 cups Shredded Coconut
- 12 tbsp Butter
- 2 1/2 cups Confectioner's Sugar
- 1/8 tbsp Salt
- Provided:
- 18 Cupcake Cups
- Piping Bag
- From your pantry:
- 3 Eggs
ABOUT RECIPE:
Toasted coconut tops swirls of frosting in this cute take on a Southern classic.
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 oven to 325°F. Take out 3 eggs from your refrigerator. Line up 18 cupcake cups on a baking sheet. Open can of coconut milk and reserve 1/3 cup (about 6 tablespoons) for step 5.
STEP 2
Spread shredded coconut evenly on a baking sheet. Toast in the oven on the middle rack for 3 minutes, then toss with a spatula (some of it will start to brown). Bake for another 3 to 5 minutes, tossing once, until the coconut is golden brown. Remove from oven, toss again, and let cool on wire rack. Turn oven up to 350°F.
STEP 3
In a large bowl, using an electric mixer, cream the butter (for cupcakes) and granulated sugar until light and fluffy. Add the eggs, one at a time, and mix until *just* incorporated. Stir in the vanilla extract. In a medium bowl, sift together the flour, baking powder, and salt (for cupcakes). Add the flour mixture to the butter mixture in three additions, alternating with the coconut milk until *just* combined.
STEP 4
Divide batter evenly between the cupcake cups and bake 22 to 25 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)
STEP 5
Sift confectioner’s sugar over a small bowl and set aside. In a clean medium bowl, using an electric mixer or whisk, beat butter (for frosting) for 2 to 3 minutes, until smooth and creamy. Add reserved coconut milk and continue to mix. Slowly add confectioner’s sugar, then salt (for frosting), and continue to beat for an additional 3 to 5 minutes, until frosting comes together.
STEP 6
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 to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Sprinkle with toasted shredded coconut.
