Coconut really says “Spring” to me. My Nana used to whip up a coconut cake this time of year and I couldn’t wait to dig in. This recipe was made to be light. It’s easy on the sweetness, both in the cake and frosting, to strike a balance. I used my White Chocolate Buttercream Frosting recipe but other flavors would work as well. It’s a nice basic coconut cupcake.
I tried paper baking cups, found at Home Goods, instead of cupcake papers in a muffin tin. These hold up to 375 degrees F in the oven and don’t need any oil. The cupcake can be eaten in the wrap with a utensil, or it can be unwrapped. When using baking cups, place them on a parchment lined baking sheet and remove immediately to a rack after baking to cool. Only fill the cup 1/2 full with batter.
I used icing tip 233 to make grass. Add a small drop of blue food coloring, then several drops of yellow to make a lighter green grass. Check out Wilton’s online video tutorial to learn how to pipe grass and fur. Sugar bunnies and chicks are also from Wilton.
The cupcakes have a nice round top so I filled up the edges with the buttercream before topping off with the grass effect. I like frosting so the more the merrier.
If you would like to sweeten up the recipe, use sweetened coconut flakes instead of unsweetened. I highly recommend trying it first without the extra sugar.
They really are super cute. This look isn’t just for Easter. The grass effect can be used for any Spring cupcake or cake. I was thinking of making a garden cake with grass, Oreo cookie dirt and marzipan vegetables. I’ve never tried it, or worked with marzipan. Another challenge to put on my list.
Springtime Coconut Cupcakes with White Chocolate Buttercream Frosting! Light and fresh, perfect for the season.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- 3/4 cup coconut cream (or whole milk)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup sugar
- 1/2 cup unsalted butter, room temperature
- 1 cup unsweetened coconut flakes
- WHITE CHOCOLATE BUTTERCREAM FROSTING:
- 1/2 pound of unsalted butter (2 sticks)
- 12 ounces white chocolate, melted and slightly cooled
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Line a muffin tin with cupcake liners or use paper baking cups on a baking sheet.
Sift together flour, baking powder and salt in a bowl. Set aside.
In a separate bowl, combine egg, egg whites, coconut cream, vanilla and almond extracts. Set aside.
Cream together sugar and butter with an electric mixer or stand up mixer on medium speed, about 3-4 minutes.
Alternate adding dry and wet ingredients so that you end with dry, until all are combined.
Fold in coconut flakes with a spatula.
Fill cupcake liners in tin 3/4 full. Or, fill paper baking cups 1/2 full.
Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.
Careful not to over bake.
Cool for 3 minutes in pan, then remove to finish cooling on a rack.
Or, remove paper baking cups immediately from baking sheet to cool on rack.
Allow to cool completely before decorating with frosting.
WHITE CHOCOLATE BUTTERCREAM FROSTING
Using a hand held or standing mixer, cream butter at medium speed.
Beat in melted, slightly cooled, white chocolate.
Add powdered sugar and vanilla, beat on low speed.
Scrape down sides and bottom of bowl, continue mixing until light and fluffy.
Makes about 3 cups.
I use Bourbon Vanilla Extract in most of my recipes but regular vanilla is fine. Use sweetened coconut flakes for a sweeter recipe.