Coconut Angel Cupcakes With Coconut Frosting Recipes

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Coconut Cupcakes with Almond Cream Frosting image

The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.

Recipe From allrecipes.com

Provided by Erin Brocklehurst

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 18



Chocolate Angel Cupcakes with Coconut Cream Frosting image

Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! -Mandy Rivers, Lexington, South Carolina

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Recipe From foodnetwork.com

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16



Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes image

Calling all coconut lovers: These cupcakes get intense flavor from shredded coconut and coconut milk in the batter, billowy seven-minute frosting, and a garnish of coconut flakes.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 21

Number Of Ingredients 11

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  • Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight containe
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