Mini Coconut Cupcakes

by Megan on November 24, 2010

I made these on Sunday. Maybe I needed to make them because I was thinking about going to Minnesota (Minne-snow-duh) for Thanksgiving.

So, now I’m in Minnesota! I’m cooking with my mom and there sure is snow (duh!).

These look kinda snowy, so they look kinda festive.

Tomorrow is Thanksgiving! These could be the appetizer dessert (dessertetizer) before all the pies and pumpkin goodness.

What I’m trying to say is that this Thanksgiving I’m thankful for you guys! And I’m thankful for coconut, and I’m thankful for mini things.

I hope you have the best Thanksgiving, yet! And just know that I’m over here, eating silly cupcakes, being thankful for you guys.

Mini Coconut Cupcakes {makes about 30 mini cupcakes}
Recipe adapted from The Hummingbird Bakery

Ingredients:

  • 1 cup all-purpose flour
  • a scant 3/4 cup sugar
  • 1 1/2 t baking powder
  • pinch of salt
  • 3 T unsalted butter, at room temperature
  • 1/2 cup coconut milk
  • 1/2 t pure vanilla extract
  • 1 egg
  • sweetened coconut for topping

Directions:

  1. Preheat the oven to 325°F. Put the flour, sugar, baking powder, salt and butter in a stand mixer using the paddle attachment (or using a handheld electric mixer) beat on a low speed until you get a sandy consistency and everything is combined.
  2. Meanwhile whisk together the coconut  milk and vanilla in a small bowl, the pour it into the flour mixture and beat on medium speed until well combined. Add the egg and beat well.
  3. Divide batter between 30 paper-lined mini cupcake cups. Bake for 15 minutes or until light and golden and the cake bounces back when touched and a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost with coconut frosting and sweetened coconut.

Coconut milk makes frosting sing.

Coconut Frosting
Recipe from The Hummingbird Bakery

Ingredients:

  • 2 cups confectioners’ sugar
  • 5 T unsalted butter, at room temperature
  • 2 T light coconut milk

Directions:

  1. Beat the confectioners’ sugar and butter together with an electric mixer until mixture comes together and is well mixed. Turn the mixer down to low and slowly pour in the coconut milk. Nce all the milk has been incorporated, turn the mixer up to high speed and continue to beat until the frosting is very light and fluffy, 5-10 minutes.
  2. Frost the cooled cupcakes and top with coconut.

I brought these into work! They liked to show off their hair-dos.

{ 3 comments… read them below or add one }

kangli November 26, 2010 at 1:13 am

Hope you had a great Thanksgiving!
The cupcakes look great! Just a question though, how is sweetened coconut made? I saw in the pic that they looked like shredded coconut chips, is that what they are? 🙂

Reply

Megan (megabite) November 26, 2010 at 10:42 am

I hope you had an amazing Thanksgiving, too!

The sweetened coconut sure is shredded coconut ships. I think it’s the prettiest cupcake topper. 🙂

Reply

Ali February 13, 2012 at 12:09 pm

These are perfect! I made 2 batches for a get together. My family and friends avoided the sweets at first, but eventually, someone decided that looking out for their taste buds was more important than looking out for their waist line and gave these mini cupcakes a chance. They were all gone 15 minutes later once word of how airy and delicious they were got around. The one downside (if you can even call it that) is…they’re so addicting and mini that it’s easy to lose track of how many you ate!
Thanks for sharing the recipe :).

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