GMA Sam Champions Coconut Cupcakes

baked coconut cupcakes

sifting dry ingredients

creaming butter and sugar

mixing

this is the right texture of the batter

adding room temperature egg whites

divide batter equally using an icecream scooper

iced and uniced cakes

roll in flaked coconut

This is so moist and delicious and is made with three kinds of coconuts and packs with lots of flavor. The first time we baked it into 2 layers -8 inches cakes and was gone for 2 days!This is a cupcake version will make 24 regular size  cupcakes or 14 Texas jumbo cupcakes.I put some filling in the middle of the cupcakes, by cutting the top off and scooping about a teaspoon of cake, then add the frosting coconut filling then put back the top part and ice it with a star tip and roll in more coconut.The frosting is so good.I tweaked a little bit from the original recipes and used  unsalted butter instead of shortening.This could be a very good birthday cakes too!


For the cake:

1 1/2 sticks unsalted butter,softened
2c. white sugar
6 egg whites
2 1/4c. cake flour
2t. baking powder
1/2t. salt
1t. coconut extract
1c. unsweetened coconut milk
1c. flaked coconut

For the icing:

2 sticks  butter
1 1/2 lb. powdered sugar
1t. coconut extract
4-5 T. coconut milk
1 1/2c. flaked coconut

For  Garnish:

1 1/2- 3 c. flaked coconut (to cover the cake)

In an electric mixer,beat butter with sugar for about 3 minutes until light and fluffy.Slowly add the egg whites until all incorporated.Sift  cake flour,baking powder and salt. Add the flour mixture and the butter mixture until all incorporated but don't over mix.Add coconut extract and coco milk mix until combined.Add 1c. coconut flake, mix with spatula. Divide batter into the muffin pans. Bake into a preheated oven 350 for 30-35 minutes.Until golden brown but firm to touch.Let cool in a wire rack completely.

For the Icing:

Cream butter and powdered sugar mix it with a paddle beat it until light and fluffy. Add the coconut extract and coconut milk.In a separate bowls, combine 2c. of frosting and 1 1/2 c. of coconut flakes. set aside(this is for the coconut filling inside the cupcakes.When ready to ice,cut the top of the cupcakes and scoop some  of the middle cakes,fill the hole with the coconut icing filling use a pastry bag. Put the muffin top back and ice it using a big star tip and roll it with more coconut flakes.