Coconut Cupcakes with Buttercream Frosting and Coconut Sprinkles

coco cupcakes
These certainly looked good!

Ironically, this recipe my grandma sent me is one that I had had been eyeing up as well. It’s from USA Weekend, the May 7-9, 2010 edition.

cupcake ingredients.

  • 3 sticks butter softened
  • 2 c. sugar
  • 6 large eggs
  • 3 c. self rising flour (or whisk 3 tsp. baking powder and 1/2 tsp. salt into 3 c. all-purpose flour)
  • 1 T. warm water
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. coconut extract

cupcake directions.

  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
  2. Line two 12-cup muffin tins with cupcake papers.
  3. Beat butter and sugar until light and fluffy.
  4. Starting and ending with an egg, alternate adding eggs and flour, beating until each is thoroughly incorporated.
  5. Beat in water, vanilla, and coconut extract.
  6. Evenly divide batter among prepared cups. Bake until fully cooked and golden, 12 to 14 minutes.
  7. Remove from oven. Let cupcakes stand a couple of minutes then cool on a wire rack.
  8. Makes 2 dozen.

frosting ingredients.

  • 1 extra large egg yolks at room temperature
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. coconut extract (optional)
  • 1 1/4 c. sifted powder sugar
  • 2 sticks of butter at room temperature

frosting directions.

  1. Beat butter on medium high until light and fluffy, about 3 minutes.
  2. Add egg yolk, vanilla, and coconut extract (if using). Beat 3 more minutes.
  3. Turn mixture to low and gradually add powder sugar.
  4. Beat at medium speed until smooth and creamy
  5. Dip frosted cupcakes in coconut flakes until covered.
  6. Spread immediately on the cooled cupcake

After successfully making the strawberry cupcakes earlier today, I was eager and optimistic about the coconut cupcake recipe — it was basically the same recipe, just easier. To save time, I decided to put both cupcake tins in the oven at the same time. Normally I bake one tin at a time. I figured since there were two tins in there, the cupcakes would need at least 15 minutes (the minimum amount of time recommend from the original recipe). Before filling the cupcake liners with batter, I sprayed the liners with Pam cooking spray (same as I did when making the strawberry cupcakes). When the timer rang after 15 minutes of baking, I pulled out both baking tins to find the edges of the cupcakes turning slightly charred. I thought I could salvage about eight of the twenty-four cupcakes I’d made, so I decided to go ahead and make the frosting. I figured the frosting was going to be so good it would make up for a slightly dry cupcake.

I was wrong. After frosting all 8 cupcakes, I realized that not only were the cupcake rims slightly burnt, but so were most the bottoms of the cupcakes. I peeled a liner away to reveal nothing unusual looking in the cupcake bottom. It was more brown than I would have liked, but it wasn’t burnt. When I bit into the cupcake, the cupcake told another story. The crust of the cupcake was thicker than any cupcake should be, and the the cupcake itself completely lacked moisture. I’m confused as to what went wrong with this recipe considering it was nearly the same as the strawberry cupcake recipe. I guess if I tried it again, I’d bake the cupcakes for 10 or 12 minutes. Or try an entirely different recipe. I doubt I’ll try this recipe again. And for that, I give this recipe a rating of two apples.

Recipe rating: 


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