Sprinkles Cupcakes Great-Grandma's Coconut Cupcakes and Coconut Cream Cheese Frosting
 
Prep Time
Cooking Time
Total Time
 
From Sprinkles pastry chef Candace Nelson via the LA Times; Makes 18 to 20
Author:
Type: Dessert
Yield: 18-20
Ingredients
  • 2 c sifted cake flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ⅔ c milk (whole milk preferably)
  • ¾ tsp pure vanilla extract
  • ¾ tsp coconut extract
  • ¾ c unsalted butter
  • 1-1/3 c granulated sugar
  • 2 large egg whites, plus 1 whole large egg
  • Coconut Cream Cheese Frosting
  • Makes about 2½ cups
  • 8 oz cream cheese (chilled)
  • ¼ c butter (chilled)
  • ⅛ tsp salt
  • 3-3/4 c sifted powdered sugar
  • ½ tsp pure vanilla extract
  • ½ tsp coconut extract
  • ½ c sweetened coconut shavings
Instructions
  1. All cupcake ingredients should be at room temperature.
  2. Preheat the oven to 350 degrees
  3. Prepare two standard muffin pans with cupcake liners.
  4. In a large bowl, whisk the dry ingredients by hand: flour, baking powder and salt; set aside
  5. In a small bowl, combine the wet ingredients: milk and extracts; set aside.
  6. In an electric mixer bowl on medium-high, cream the butter until light and fluffy.
  7. Reduce the speed to low and slowly add the sugar.
  8. Increase the speed to medium-high and gradually add the egg whites and the egg and mix until they are combined.
  9. By hand or on low, mix in half of the flour mixture and mix just until it is combined (scrape down the sides).
  10. Add the wet ingredients slowly and mix until incorporated.
  11. Add the remaining dry mixture and mix carefully until just combined.
  12. Divide the batter evenly between the prepared pans (fill wrappers about two-thirds full)
  13. Bake about 20 to 25 minutes, or until the top fo the cupcake is dry to the touch and the cake springs back when pressed lightly.
  14. Allow to cool 2 minutes in the pan and then remove to a wire rack to cool completely.
  15. Coconut Cream Cheese Frosting
  16. In the bowl of an electric mixer on low, mix the cream cheese, butter and salt until combined and fluffy.
  17. Slowly add the powdered sugar and scrape down sides.
  18. Add the extracts and mix just until incorporated. The consistency should be creamy and dense like ice cream.
  19. Frost each cooled cupcake with about 2 tbls of frosting and immediately top with 1 tsp of sweetened coconut shavings.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2010/03/15/sprinkles-cupcakes-yes-you-can-make-at-home/