Toasted Coconut Cupcakes with Butter Cream

May 1, 2011

Sweet and simple, these coconut-accented cupcakes are iced with quick butter cream and topped with toasted coconut shavings. Try spreading this fanciful frosting on other sweets, too, like sugar cookies and sponge cake.

Toasted Coconut Cupcakes with Butter Cream
Makes 24 cupcakes
Prep time: 10 minutes
Bake time: About 18 minutes

INGREDIENTS
Toasted Coconut Cupcakes
1 box (18 1/4 ounces) white cake mix, plus ingredients listed on package
1/4 cup sour cream
1 tablespoon coconut extract*
1-3 cups toasted coconut**, to garnish

*Tip: Not a fan of coconut? Substitute almond extract and toasted, slivered almonds.

**Tip: Spread shredded coconut (sweetened or unsweetened) on a rimmed baking sheet, then toast in a 350°F oven until golden brown, about 7-8 minutes. Watch closely and stir several times to avoid burning.

Butter Cream
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla extract
1 tablespoon coconut extract (optional)
3 cups confectioner’s sugar
1-2 tablespoons milk

INSTRUCTIONS
toasted coconut spatula version inset

Toasted Coconut Cupcakes

Line baking pans (follow the size and style recommended on the packaging) with cupcake liners.
Prepare batter as directed, then add sour cream and coconut extract. Mix well.
Divide batter between prepared pans and bake as directed. Let cool completely.
Brush any loose crumbs off cupcakes, frost with butter cream—we used a pastry bag fitted with a star tip to create our fanciful swirl—then sprinkle with toasted coconut and serve.

Butter Cream

In the bowl of an electric mixer, beat butter on medium-high speed until light and fluffy, about 1 minute. Add vanilla and coconut extracts.
Reduce speed to low and add confectioner’s sugar 1/4 cup at a time. Mix until well incorporated.
Add 1 tablespoon milk, increase speed to medium high and beat for 3 minutes, adding more milk (up to 1 tablespoon) to reach desired consistency.

Frosting Tip: No pastry bag on hand? Try this easy technique: Place a dollop of butter cream on the top of each cupcake, in the center. With a small offset or icing spatula, spread it from the top to the edges, working in short strokes. If the thick icing proves difficult to spread, dip the spatula in hot water first.

Discover more creative twists on store-bought batter in our article, White Cake Mix Makeover and other easy desert recipes by Home Made Simple.

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