Jumbo Coconut Cupcakes Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

Steps:

• 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.

Steps:

• Preheat the oven to 375°.
• Film the inside of the muffin/cupcake cups with nonstick cooking spray; set aside.
• Sift the flour, baking soda, salt and nutmeg onto a sheet of waxed paper.
• Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes.
• Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer.
• Beat in the eggs, one at a time, mixing for 45 seconds after each addition.
• Blend in the vanilla extract.
• Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
• On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.
• The batter will be smooth, moderately thick, and buttercream-like.
• On low speed blend in the coconut.
• Divide the batter among the prepared muffin/cupcake cups, mounding it slightly in the center.
• Bake the cupcakes for 30 to 35 minutes (hs note: less if you use smaller tins), or until risen and completely set.
• When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
• Cool the cupcakes in the pans on racks for 15 minutes. Carefully remove the cupcakes to cooling racks. Cool completely.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
• Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
• Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
• Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.