Easy Coconut Cupcakes with Italian Coconut Buttercream!! Great for parties!

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line a cupcake pan with liners.
2. Beat the softened butter and sugar on medium to high speed for 2-3 minutes until fluffy. Add the extracts and eggs and beat for another 2-3 minutes until smooth. Pour in the milk without mixing it in.
3. In a separate bowl, combine the flour, baking powder and salt. Sift them into the batter and fold in with a whisk or spatula just until no flour streaks remain. Add the flaked coconut now if using.
4. Fill the liners about three-quarters full. Bake for 24-26 minutes, until golden on top and a toothpick comes out clean from the centre.
5. Cool the cupcakes completely on a wire rack before frosting.
6. Meanwhile, make the Italian meringue buttercream: whisk the egg whites on high for 2-3 minutes until stiff peaks form, then set aside. Without stirring, cook the sugar and water over medium heat to 238°F (soft ball stage), about 7 minutes.
7. With the mixer on medium, pour the hot syrup slowly and steadily into the egg whites. Then whisk on high for 6-7 minutes until fluffy, firm and slightly shiny.
8. Check that the bowl is lukewarm against your wrist, then add the softened butter 1-2 tablespoons at a time, waiting 10-15 seconds between additions and scraping down the sides often.
9. Once all the butter is in, whisk on high for another 4-5 minutes until smooth. Add the coconut extract and whisk to combine.
10. Toast the 1/2 cup of coconut flakes in a dry pan over medium heat, tossing often, until golden. Or spread them on a baking sheet and toast under a high broiler for a few minutes, tossing occasionally.
11. Fill a piping bag fitted with a star tip with the buttercream, pipe generous dollops onto the cupcakes and sprinkle with the toasted coconut.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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