The first is a traditional cupcake by Ina Garten. My friend Angela Jensen introduced me to the recipe several years ago.
The second is a vegan recipe by Chef Chole. The recipe was a winner on FoodNetwork's Cupcake Wars. Not being vegan myself, I never would have thought to try these out. But then my friend Sariah Lunsford made them and brought some by for me to try. They are out-of-this-world delicious!
BAREFOOT CONTESSA'S COCONUT CUPCAKES
Makes 12 cupcakes.
Courtesy of Ina Garten (Barefoot Contessa) and Angela Jensen.
For the cupcakes:
3/4 pound (3 sticks)
unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at
room temperature
1 1/2 teaspoons pure
vanilla extract
1 1/2 teaspoons pure
almond extract
3 cups flour
1 teaspoon baking
powder
1/2 teaspoon baking
soda
1/2 teaspoon kosher
salt
1 cup buttermilk
14 ounces sweetened, shredded
coconut
For the frosting:
1 pound cream cheese
at room temperature
3/4 pound (3 sticks)
unsalted butter, room temperature
1 teaspoon pure
vanilla extract
1/2 teaspoon pure
almond extract
1 1/2 pounds
confectioners' sugar, sifted
Preheat the oven to
325 degrees F.
In the bowl of an
electric mixer fitted with the paddle attachment, cream the butter and sugar on
high speed until light and fluffy, about 5 minutes. With the mixer on low
speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
Add the vanilla and almond extracts and mix well.
In a separate bowl,
sift together the flour, baking powder, baking soda, and salt. In 3 parts,
alternately add the dry ingredients and the buttermilk to the batter, beginning
and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with
paper liners. Fill each liner to the top with batter. Bake for 25 to 35
minutes, until the tops are brown and a toothpick comes out clean. Allow to
cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the
frosting. In the bowl of an electric mixer fitted with the paddle attachment,
on low speed, cream together the cream cheese, butter, and vanilla and almond
extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and
sprinkle with the remaining coconut.
For a printable version of the recipe, go here.
CHEF CHLOE'S VEGAN FLUFFY COCONUT CUPCAKES
Makes 14 cupcakes.
Courtesy of Sariah Lunsford.
For the Cupcakes:
1-3/4 cups
all-purpose flour
1 cup sugar
1 teaspooon
baking powder
1 teaspoon
baking soda
1/2
teaspooon salt
1 cup
coconut milk
1/2 cup
canola oil
2
tablespoons vanilla extract
1
tablespoon white or apple cider vinegar
For the Frosting:
1 cup
unrefined coconut oil (should be solid at room temperatuer)
3 cups
powdered sugar
1 teaspoon
pure vanilla extract
2 to 5
tablespoons coconut milk (or other non-dairy milk)
For Garnish:
2 cups
shredded coconut
To make the Coconut Cupcakes: Preheat the oven
to 350 degrees F. Line 2 (12-cup) cupcake pans with 14 cupcake liners.
In a large bowl, whisk together flour, sugar,
baking powder, baking soda, and salt. In a separate bowl, whisk together
coconut milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry
mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the Coconut Frosting: Using a handheld
or stand mixer, beat the coconut oil until smooth. With the mixer running on
low, add powdered sugar, vanilla, and 1 tablespoon coconut milk at a time, as
needed, until frosting reaches a spreadable consistency. You may not need to
use all of the coconut milk. Beat on high for 2 more minutes until light and fluffy.
For a printable version of this recipe, go here.