Recipe: Appetizing Moist Coconut Cupcakes

Moist Coconut Cupcakes. These coconut cupcakes have quickly become one of my new favorite cupcakes (right next to my chocolate cupcakes or even lemon zucchini cupcakes). You can use a white or vanilla box mix if you are in a rush, but be sure to add a half teaspoon of coconut extract into the batter before portioning it into your cupcake tins. Parchment paper helps the cakes seamlessly release from the pans.

Whip it up (I just used a fork and didn't bust out the electric mixer but sure that works too) and spread on the cupcakes - will intensify the tasty coconut flavor even more. These coconut cupcakes are soft and fluffy and perfectly moist. I even dare say they'll likely be one of the best cupcakes you'll ever taste! You can cook Moist Coconut Cupcakes using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Moist Coconut Cupcakes

1. It's 250 grams of shredded coconut.
2. You need 3 of eggs.
3. Prepare 1/2 of freshly squeezed lemon juice.
4. You need 1 tsp of vanilla essence (optional).
5. You need of any food coloring (optional).
6. It's 250 grams of white sugar (reduce sugar amount to have it less sweeter).

They are perfectly coconutty (but don't worry, there aren't little shreds of coconut in the batter, I saved that for topping. Coconut Cupcakes with Fluffy Coconut Buttercream are every bit as wonderful as you can imagine. The coconut cake is moist and flavorful, and just wait until you sink your teeth into that incredible coconut buttercream frosting. The perfect spring and Easter treat!

Moist Coconut Cupcakes instructions

1. Preheat oven to 180 Celsius/ gas mark 4..
2. Using a wooden spoon mix all the ingredients together in a bowl until the mixture is smooth. Note that you can add 1-2 extra eggs to make it really moist inside. With 3 eggs its a sticky type of moist..
3. Line a cupcake tray with cupcake liners..
4. Using a tablespoon, spoon into each cupcake liner. Don't worry too much if they are really messy it'll even out when cook..
5. Place in the oven for 15-20 minutes or until the top of the cupcake has become golden brown. Times will vary depending on your oven settings. Reduce time to have them just caramelised, I like them with a bit of crunch on top so I cook it for longer..
6. Once they are golden brown on top they are done..
7. ((If you press down on the cupcakes and they bounce back then they are done.)).
8. Remove them from the oven and let them cool completely on a metal rack..
9. Tip: Sprinkle with powdered Sugar or granulated coloured sugar. They also typically add a cocktail cherry on top..
10. All also made it in a round baking tray, I think its an 8 by 8 inch tray but any size small to medium baking tray will do. To do this I greased the baking tray and lined with greaseproof paper then I added the mixture. I upped the oven temperature to 200 Celsius and baked for about 40-45 minutes, until it started to almost burn on top..

These moist cupcakes get their coconut flavor from coconut milk and chopped coconut. Just spoon the easy coconut glaze over the top. Why this recipe works: Very soft butter allows you to easily whisk it with the sugar. Coconut milk adds rich and natural coconut flavor. The icing glaze is an easy alternative to a traditional whipped buttercream.