Cupcake recipes

22 Apr

Coconut Cupcakes

This super recipe comes from Ina Garten’s “The Barefoot Contessa” cookbook, which features recipes from her hugely successful New York take-out store, also named The Barefoot Contessa. Garten notes that these cupcakes have been customer favorites for more than 20 years. Parents will like the fact that the coconut topping keeps the icing from sticking to the plastic wrap in lunchboxes.

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided
Cream cheese icing

Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks.

To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.


Coconut Milk Pandan Cupcakes with Coconut Milk Buttercream Frosting

MAKES 24 CUPCAKES OR 48 MINI CUPCAKES

6 pandan leaves pounded or finely chopped
1/2 cup coconut milk
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 cup sugar
1/2 cup oil or cooled melted butter

** Note:
Fresh pandan substitute: pounding pandan leaves using a mortar then slowly simmer it with coconut milk so that the fragrant and flavor will seep into the coconut milk.

You can also substitute this with:
a) 1/2 teaspoon of pandan paste mix with 2 teaspoon of pandan juice or
b) 1 1/2 teaspoon pandan essence mix with couple of drops of green food coloring.

Preheat the oven to 350.F. Line cupcake tins with baking papers. Slowly simmer about 3/4 to 2/3 cup of coconut milk with pandan leaves. You want 1/2 cup of coconut milk pandan. Set aside to cool. Alternatively, you can also just mix 1/2 cup of coconut milk with the substitution described above. Place the eggs and sugar in electric mixture and beat till cream in colour. Stop the mixture and scrap the side of the bowl. On low speed, beat in the oil or melted butter and pandan mix. Beat till well combined. Pour in coconut milk/pandan mix and mix till it is well combined with the mixture. Fold in flour. Bake until a skewer inserted into the middle of the cupcake comes out clean, about 20-25 minutes. Frost with Coconut Milk Buttercream frosting.

Coconut Milk Buttercream Frosting:
1 cup butter
2 to 4 cups confectioners sugar
1/4 cup milk (subtituting this with cup of simmered and cooled coconut milk)
1 tsp. vanilla extract

Place butter, 2 cups icing sugar, ½ cup of milk and the vanilla extract in a free-standing mixer (or you can beat it by hand) and beat on medium-low speed. Add the rest of the icing sugar until you reach a desired consistency. Divide into separate bowls for your choice of colors. Decorate cupcake with frosting topped with green cherries if that is your theme, or chocolate flakes or shredded coconuts.

Decorations Options
Green cherries
Shredded chocolate
Dessicated coconut

***

Lemon Coconut Cupcakes

By Heather Howe and The Canadian Living Test Kitchen

Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!

Servings: 12 cupcakes

1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) shredded sweetened coconut
4 tsp (20 mL) grated lemon rind
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
Lemon cream cheese Icing:
2 tbsp (25 mL) cream cheese, softened
1 tbsp (15 mL) butter, softened
1/2 tsp (2 mL) grated lemon rind
1-1/2 tsp (7 mL) lemon juice
1 cup (250 mL) icing sugar
1/2 cup (125 mL) shredded sweetened coconut

Preparation:
In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each. In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into 12 greased and floured or paper-lined muffin cups.

Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean. Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)

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. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

***

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