White Cupcakes with Coconut Frosting
My sister-in-law Randie felt it was important to include a white cupcake with coconut frosting. So I immediately got to work developing a coconut cupcake worthy of a fancy dinner party. Randie, this cupcake recipe is for you.
When making the frosting for these cupcakes, I added 1 tsp (5 mL) coconut rum to the Cream Cheese Icing.
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Formal Dinner Party
Recipe CourseDessert, Snack
Dietary ConsiderationKosher, Peanut Free, Soy Free, Vegetarian
Taste and TextureCreamy, Rich, Sweet, Tangy
Type of DishCake, Dessert
- 1½ cups (375 mL) all-purpose flour
- 1½ tsp (7 mL) baking powder
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) granulated sugar
- ½ cup (125 mL) unsalted butter, melted and cooled slightly
- 2 eggs
- 2 tbsp (25 mL) coconut rum
- ½ tsp (2 mL) vanilla
- 2/3 cup (150 mL) milk
- Cream Cheese Icing
- ½ cup (125 mL) loosely packed sweetened flaked coconut
- Muffin pan, lined with paper liners
Preheat oven to 350°F (180°C).
In a small bowl, mix together flour, baking powder and salt.
In a large bowl, whisk together sugar, butter, eggs, rum and vanilla until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating just until smooth.
Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Spread Cream Cheese Icing over cooled cupcakes. Sprinkle coconut over frosting.
Variation: Substitute light-color rum for the coconut rum. You can also substitute Easy Buttercream Frosting for the Cream Cheese Icing.
2005 Julie Hasson