Coconut Cupcakes Recipe

Name: Coconut Cupcakes Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: eggs 2 pc; butter 130 g; brown sugar 130 g; vanilla sugar 2 packet; flour 80 g; coconut flakes 50 g; Salt 1 pinch; hardened coconut oil 100 g; powder sugar/iced sugar 160 g; lime or lemon juice 2 tbs; cream cheese 200 g; coconut flakes 80 g

Coconut cupcakes recipe image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I present my Coconut Cupcakes Recipe.

Cupcakes are similar to small delicious muffins, but a little finer and nobler.

This little cakes always have a great topping/frosting as decoration.

I like to make cupcakes for birthdays, Easter and other family celebrations.

The small cakes are also great for tasting my dear colleagues on all kinds of anniversaries.

Now you certainly feel like baking…

I wish you every success and would be happy if you share the article.

Table of Contents

1. Recipe Coconut Cupcakes
2. Nutritional Values
3. Baking Tips for Coconut Cupcakes
4. Topping for Coconut Cupcakes
5. More Ideas for Baking

1. Recipe Coconut Cupcakes

Coconut Cupcakes

Baked, photographed and written down by chef Thomas Sixt.

Servings 12

Calories 398

Preparation Time 15 Min.

Cook Time 15 Min.

Total Time 30 Min.

Simple guide to prepare coconut cake.

Rate Now!

Average Rating:
5.00 from 1005 ratings

Ingredients

Cupcakes Bases – Sponge
2	pc	eggs
130	g	butter
130	g	brown sugar
2	packet	vanilla sugar (I like to use the mark 1 fresh vanilla pod)
80	g	flour
50	g	coconut flakes
1	pinch	Salt
Topping – Frosting
100	g	hardened coconut oil (I use the coconut fat room warm)
160	g	powder sugar/iced sugar
2	tbs	lime or lemon juice
200	g	cream cheese
80	g	coconut flakes

Instruction

Preparation step 1

Mix the cupcakes batter together — Mix the batter together

Prepare dough

Beat beaten eggs with sugar and vanilla sugar for 4 minutes until foamy.

Preparation step 2

Supplement flour

Add soft butter, flour, coconut flakes and salt and mix for another 2 minutes.

Preparation step 3

Pour in cupcakes batter. — Creamy batter when pouring into the paper molds.

Bake cake

Load the muffin trays with paper moulds.

Fill in the cake mixture up to max. 1 cm below the edge.

Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.

Preparation step 4

White chocolate cream while stirring — The white chocolate cream is a delicious topping. Succeeds simply tastes delicious. Gourmets like to add a little Cointreau! © Thomas Sixt food photographer

Prepare topping

Stir coconut fat with icing sugar and lime juice for 3 minutes until smooth.

Add cream cheese and coconut flakes and stir for another 2 minutes.

Preparation step 5

Decorate cake

Chill the cream for approx. 20 minutes.

Fill the cold cream into a piping bag with a star-shaped nozzle.

Pipe the cream onto the small cakes and decorate.

Preparation step 6

Serve

Shortly before serving, sprinkle with caster sugar or other forms of sugar, such as hearts or balls.

2. Nutritional Values

3. Baking Tips for Coconut Cupcakes

I bake my cupcake bases mostly in paper moulds. This makes my cupcake a perfect finger food.

I prefer to take the sheets and place the paper moulds into them.

Without paper moulds it is also possible, then you use silicone moulds or muffin sheets directly.

You should grease both well without using paper.

I preheat the oven well, because the cupcake dough needs high heat, so that the dough rises nicely.

The cakes get a light brown caramel crust on the outside and are beautifully juicy and fluffy baked on the inside.

The batter now needs some of your time and attention. I always whip the eggs frothy with sugar, so that an airy volume comes into the dough. I sieve the flour and slowly stir it in.

The optimal baking temperature for cupcakes is 180° C at hot air. The baking time is approx. 22 minutes.
Baking tip from Chef Thomas Sixt

After baking, I let my cupcake bases cool in the muffin trays for 5-10 minutes and then remove them from the mould. With paper moulds it is very easy.