Description
Delight in these festive Coconut Easter Cupcakes featuring moist coconut cream-infused cake, a smooth buttery frosting, and a crunchy toasted coconut topping crowned with colorful Robin Eggs for a perfect spring celebration treat.
Ingredients
Scale
Cupcakes:
- ¾ cup coconut cream, do not shake the can, use only the thick coconut cream on top
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 1 teaspoon coconut extract
- ½ teaspoon almond extract
- ½ cup buttermilk
Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups powdered sugar
- ¼ teaspoon almond extract
Toppings:
- 2 cups shredded sweetened coconut, toasted
- 48 Robin Eggs, or any egg shaped candy
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and line a cupcake tin with liners. Set the tin aside for later use.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside after mixing well to ensure even distribution.
- Combine Wet Ingredients: In another bowl, whisk eggs and sugar until combined. Then beat in vegetable oil, coconut extract, and almond extract smoothly.
- Form Batter: Alternate adding the dry ingredients, buttermilk, and thick coconut cream to the wet mixture. Mix each addition just until incorporated, avoiding overmixing to keep the cupcakes tender. A hand or stand mixer can be used here.
- Fill and Bake: Fill cupcake liners about three-quarters full with batter. Bake in the preheated oven for 17 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely before frosting.
- Make Frosting: Cream softened butter in a large bowl until light and fluffy. Gradually add powdered sugar half a cup at a time, beating well after each addition.
- Flavor Frosting: Stir in almond extract and continue beating the frosting until it’s thoroughly combined and fluffy.
- Frost Cupcakes: Using a large spoon or butter knife, spread a thin, flat layer of frosting on the top of each cooled cupcake. The surface doesn’t need to be perfectly smooth, as it will flatten once the coconut is applied.
- Toast Coconut: Spread shredded sweetened coconut evenly on a plate. Press the frosted cupcake tops and edges into the toasted coconut to coat thoroughly.
- Decorate: Arrange three Robin Eggs on top of each cupcake to resemble eggs in a nest. Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days.
Notes
- To toast coconut, spread shredded sweetened coconut evenly on a baking sheet and toast in a 325°F oven for 5 to 7 minutes, stirring occasionally until golden brown, or toast in a dry skillet over medium heat until browned, watching carefully to prevent burning.
- The chilled thick coconut cream on top of the can is essential for moisture and flavor; avoid shaking the can to keep it separated.
- If buttermilk is unavailable, use ½ cup milk plus 1 teaspoon lemon juice or vinegar as a substitute. Let sit for 5 minutes before using.
- Use unsalted butter to control salt levels; salted butter may alter the taste slightly.
- For egg substitutes or a vegan variation, this recipe would need adjustments, as it contains eggs and dairy.
